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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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

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.

Classic lemon cream tartlets (Tartes au citron)


These light, creamy, tangy tarts are based on a recipe by chef Peter Doyle. You could make one 22cm-diameter tart instead of individual tartlets; if you do, bake the pastry for an extra 15-20 minutes.

You'll need

9 eggs 350 gm caster sugar 250 ml (1 cup) lemon juice (about 4½ lemons) and finely grated rind of 2 lemons 300 gm double cream, plus extra for serving For dusting: icing sugar   Pâte sucrée 150 gm unsalted butter, at room temperature 30 gm pure icing sugar, sieved 1 egg yolk 250 gm (1 2/3 cups) plain flour, sifted

Method

  • 01
  • For pâte sucrée, beat butter in an electric mixer until pale (3-5 minutes), add icing sugar and mix to just combine, then add yolks and 1 tbsp water and mix to combine. Gradually add flour until a dough forms, turn onto a lightly floured surface and lightly knead until smooth. Form into a disc, wrap in plastic wrap, refrigerate until firm (3-4 hours).
  • 02
  • Meanwhile, whisk eggs, sugar, lemon juice and rind in an electric mixer to combine, add cream and mix to combine, transfer to a jug and refrigerate until froth rises (30-40 minutes), then skim froth from surface and strain mixture through a fine sieve.
  • 03
  • Roll out pastry on a lightly floured surface to 5mm thick, line six 12cm-diameter tart tins, trim edges, refrigerate until firm (2-3 hours).
  • 04
  • Preheat oven to 190C. Blind bake pastry cases (15-20 minutes), remove paper and weights and bake until pastry is just cooked (5 minutes), then reduce oven to 140C. Pour lemon mixture into pastry cases and bake until just set and not wobbly (15-20 minutes). Cool to room temperature, dust with icing sugar and caramelise tops with a blowtorch (optional). Serve with cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2011

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