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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.

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

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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.

Pickett's Deli & Rotisserie, Melbourne

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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."

Chicken stir-fried with holy basil and chilli

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.

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.

Salted muscovado and hazelnut fudge


Using muscovado in this fudge recipe adds a depth of flavour you won't get with regular sugar. The dark muscovado in particular adds a complex molasses dimension.

You'll need

200 gm butter, coarsely chopped 40 gm hazelnuts, coarsely chopped 340 gm each light muscovado sugar and dark muscovado sugar (see note) 250 ml (1 cup) milk 120 gm sour cream Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 180C. Melt 10gm butter and combine in a bowl with nuts and ½ tsp sea salt. Toss to combine, spread on an oven tray, roast until browned (4-5 minutes) and set aside to cool.
  • 02
  • Melt remaining butter in a large saucepan over low heat, add sugars, milk, sour cream, vanilla and 120ml water. Increase heat to high, stir until sugar dissolves, then cook without stirring, brushing down sides of pan occasionally with a wet pastry brush to remove sugar crystals, until mixture just reaches 140C on a sugar thermometer (12-15 minutes), or until a little mixture dropped into iced water forms a firm but malleable ball. Remove from heat, dip base of pan in cold water to cool, then, when base of pan is just cool enough to touch, add 1 tsp sea salt flakes and beat with a wooden spoon until thick and grainy (3-4 minutes). Quickly transfer to a lightly oiled 20cm-diameter cake tin lined on the base with baking paper and smooth top with a wet palette knife. Scatter with hazelnuts and extra sea salt and stand at room temperature until cool and set. Cut into wedges and serve.

Note Muscovado sugar, also known as Barbados sugar, is slightly stickier than regular brown sugar and comes in light and dark variations. Light muscovado sugar is similar to regular brown sugar in flavour, while dark muscovado has a distinctive, almost scorched, flavour, with a hint of bitterness.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

A smoky scented tea such as Earl Grey.

Featured in

Sep 2011

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