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

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.

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

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Cornersmith Annandale opens

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

Light fruit mixture


Use any combination of light-coloured fruit for this mix, although we like a base of golden raisins and sultanas. You could add dried or glacé peaches, dried apples or dried pineapple too. You'll need to begin this recipe at least a week ahead. Like the dark fruit mixture, it will keep in a dark place for a year.

You'll need

360 gm each golden raisins and sultanas 240 gm each dried figs and dried pears, finely chopped 180 gm dried apricots, finely chopped 60 gm each glacé orange and glacé cedro (see note), finely chopped Juice and finely grated rind of 1 lemon 300 ml golden rum or whiskey

Method

  • 01
  • Combine ingredients in a large bowl, then transfer to sterilised jars, seal and stand, turning jars occasionally, to macerate (at least a week and up to a year).

Note Makes about 1.8kg. Cedro is the fruit of the citron tree. Glacé cedro is available from select delicatessens, Simon Johnson and David Jones food halls. If it's unavailable, substitute candied orange peel or candied lemon peel.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2012

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