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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Vanilla marshmallows


This recipe is adapted from Katrina Kanetani's Champagne-flavoured marshmallows in the Pier cookbook.

You'll need

250 gm caster sugar 2 tsp liquid glucose titanium-strength gelatine leaves, softened in cold water for 5 minutes 2 eggwhites Scraped seeds of 1 vanilla bean Snow sugar for dusting (see note)

Method

  • 01
  • Combine 175gm caster sugar, glucose and 100ml water in a saucepan. Cook over medium-high heat until mixture reaches 118C on a sugar thermometer (3-5 minutes). Meanwhile, squeeze water from gelatine and melt in a bowl placed over a saucepan of simmering water (2-4 minutes). When syrup reaches 118C, start whisking eggwhites in an electric mixer until soft peaks form, then gradually add remaining caster sugar. Meanwhile, continue cooking syrup until it reaches 127C (4-8 minutes). Add gelatine and vanilla to syrup, then, whisking continuously, gradually add to eggwhite mixture. Whisk until cooled and thick (10 minutes), transfer to a 2cm-deep, 15cm x 25cm tray lined with baking paper, smooth top and refrigerate to set (1-2 hours). Cut into squares and dust with snow sugar just before serving.

Note Snow sugar, a mixture of icing sugar and vegetable fats, be used to dust moist sweets, as it dissolves less quickly than ordinary icing sugar. It's available from David Jones food halls and The Essential Ingredient. If unavailable, substitute a mixture of equal parts icing sugar and cornflour sifted together.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Mar 2011

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