The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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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.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

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

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Lardo-barded lemon chicken


Truly greater than the sum of its parts, this roast chicken is basted by the lardo and absorbs the cured lard flavour.

You'll need

1 whole chicken (about 1.8kg) 2 lemons, quartered 8 thyme sprigs 20 thin slices lardo (see note) To serve: green salad

Method

  • 01
  • Preheat oven to 200C. Pat chicken cavity and skin dry with absorbent paper. Season cavity to taste and fill with lemon and thyme.
  • 02
  • Place chicken in a roasting pan, season skin to taste and lay lardo slices over breast and legs, overlapping slightly. Roast until chicken is golden brown and juices run clear when thigh is pierced with a skewer (40 minutes-1 hour). Serve hot with a green salad.

Note Lardo is salted, cured pork back-fat, available from Italian delicatessens and butchers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2011

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