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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.

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.

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.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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.

Rojak


This salad is a take on the Malaysian street snack.

You'll need

2 Lebanese cucumbers, seeds removed, coarsely chopped 2 jicama, julienned on a mandolin 1 green mango, julienned on a mandolin 1 green papaya, shredded on a mandolin ½ pineapple, cored, cut into thin wedges ½ cup (loosely packed) each Thai basil and coriander, coarsely torn 70 gm roasted unsalted peanuts, coarsely crushed To serve: toasted sesame seeds   Chilli and tamarind dressing 55 gm palm sugar 1 small red chilli, finely chopped ½ tbsp roasted belacan, cooled (see note) 2 tbsp tamarind concentrate (see note) 1 tbsp shrimp paste Juice of 1 lime

Method

  • 01
  • For chilli and tamarind dressing, crush palm sugar, chilli and roasted belacan in a mortar and pestle to a fine paste, add remaining ingredients and season to taste (the dressing should taste spicy, sour, salty and sweet).
  • 02
  • Combine vegetables, fruits and herbs in a bowl, drizzle dressing over, toss, scatter with peanuts and sesame seeds and serve.

Note Belacan is a shrimp paste available from Asian grocers. To roast, preheat oven to 180C, wrap belacan in foil and roast (10-15 minutes). Alternatively, because the belacan becomes very pungent during roasting, you can roast it outside on a barbecue. Tamarind concentrate is available from Asian grocers; it doesn't require soaking.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2012

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