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

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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

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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.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Simple tomato and onion salad with vincotto dressing


You'll need

½ Tuscan red onion or 2 red shallots, thinly sliced into rings 2 heirloom oxheart tomatoes, sliced 2 vine-ripened tomatoes, sliced 400 gm mixed baby tomatoes, such as Kumato, yellow cherry and red cherry 1 cup purple or green basil leaves, coarsely chopped   Vincotto dressing 60 ml (¼ cup) extra-virgin olive oil 1 tbsp vincotto 3 tsp cabernet vinegar

Method

  • 01
  • Combine onion (or shallot) in a bowl with enough iced water to cover, stand for 10 minutes, then drain.
  • 02
  • Arrange tomato slices on a platter, top with mixed tomatoes, onion and basil, and season to taste.
  • 03
  • For dressing, whisk ingredients in a bowl to combine, drizzle over salad and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

A light salad is just the thing alongside hearty, smoky barbecued meats, and what better way to present summer's tomatoes, than in a simple salad.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pale, dry pinot noir rosé.

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