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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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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.

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."

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.

Chicken stir-fried with holy basil and chilli

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.

Prawn, slaw and pico de gallo tacos


In Mexico, queso fresco, fresh cheese, is commonly crumbled over dishes like this. It's difficult to find in Australia, but feta makes a good substitute.

You'll need

½ cabbage, shredded 2 tbsp good-quality mayonnaise 36 medium uncooked prawns, cleaned, tails intact 2 tbsp olive oil To serve: soft feta, crumbled   White corn tortillas 250 gm (1¾ cups) white masa flour (see note)   Pico de gallo 4 vine-ripened tomatoes, diced 1 small white onion, diced ½ cup coarsely chopped coriander Juice of 4 small limes 4 jalapeño chillies, finely chopped 1 small garlic clove, crushed

Method

  • 01
  • For white corn tortillas, combine flour, 340ml hot water and a large pinch of salt in a bowl and mix with your hands until a soft dough forms. Cover closely with plastic wrap and set aside to rest (15 minutes). Divide dough into 12 pieces and roll into balls. Line a tortilla press (see note) with two squares of baking paper, then, working with one ball at a time, press gently but firmly in press to form a thin disc. Set aside on baking paper and cover with a tea towel. Heat a char-grill pan or cast-iron frying pan over medium-high heat, then char-grill tortillas in batches, turning once, until bubbles appear on the surface and base browns (30-45 seconds each side). Wrap in a cloth napkin to steam, soften and keep warm.
  • 02
  • Meanwhile, for pico de gallo, combine all ingredients and 2 tbsp water in a bowl and set aside for flavours to develop (5 minutes).
  • 03
  • Combine cabbage and mayonnaise in a bowl, season to taste and set aside.
  • 04
  • Preheat a char-grill pan over high heat. Brush prawns with oil, season to taste and cook, turning occasionally, until just cooked through (2 minutes).
  • 05
  • Top tortillas with prawns, cabbage mixture, pico de gallo and feta, roll to enclose, wrap in paper, tie with kitchen string and serve.

Note White masa flour (also known as masa harina or harina de maíz) is a white nixtamalised corn flour. If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas. White masa flour and tortilla presses are available from Mexican food shops including Monterey Mexican Foods.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Bone-dry, sea-spray-fresh fino Sherry.

Featured in

Nov 2012

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