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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.

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."

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.

Warm fennel salad


This salad of fennel seeds, baby fennel bulbs and fennel fronds goes to show that you can never have too much of a good thing.

You'll need

6 baby fennel bulbs 60 ml (¼ cup) olive oil ½ Spanish onion, thinly sliced 2 garlic cloves, finely chopped 30 ml Pernod 200 ml chicken stock Finely grated rind and juice of 2 lemons 3 tsp fennel seeds

Method

  • 01
  • Preheat oven to 180C. Cut 4 fennel bulbs into wedges (reserve fronds) and set aside. Heat half the oil in a large frying pan over medium-high heat, add fennel wedges in batches and cook, turning once, until golden (1-2 minutes each side). Transfer to a roasting pan large enough to fit fennel wedges in a single layer and set aside.
  • 02
  • Add onion and half the garlic to frying pan, stir occasionally over medium-high heat until tender (2-3 minutes), then scatter mixture over fennel. Deglaze pan with Pernod, add stock, half the lemon rind and half the lemon juice, season to taste and bring to the boil. Pour over fennel wedges, roast until tender (25-30 minutes). Remove fennel wedges and keep warm, then simmer braising juices over high heat until reduced to 40ml (4-5 minutes).
  • 03
  • Meanwhile, thinly shave remaining fennel on a mandolin and place in iced acidulated water with reserved fennel fronds until crisp.
  • 04
  • Dry-roast fennel seeds until fragrant (1 minute), coarsely crush in a mortar and pestle then transfer to a bowl. Add reduced braising liquid, remaining garlic, lemon rind and juice and remaining oil, season to taste and whisk to combine.
  • 05
  • Arrange braised fennel on a platter, scatter with shaved fennel and fennel fronds, drizzle with fennel-seed dressing and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2011

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