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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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.

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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

Sambal grilled chicken wings


"Cook an extra 10 more than you think you will need - trust me, they're super-tasty," says Turner. You'll need to begin this recipe a day ahead.

You'll need

80 ml (1/3 cup) vegetable oil 4 golden shallots, finely chopped 10 dried long red chillies, coarsely chopped 5 fresh long red chillies 60 gm tamarind pulp 60 gm light palm sugar 60 ml (¼ cup) fish sauce 1 tbsp lime juice 18 chicken wings (about 1.5kg)

Method

  • 01
  • Heat 60ml oil in a frying pan over low heat, add shallot and stir occasionally until golden (10 minutes). Process dried and fresh chillies and remaining oil in a small blender until finely chopped. Add chilli mixture to pan and cook until aromatic (10-15 minutes). Combine tamarind pulp with 125ml hot water in a bowl, mash with a fork, then strain through a sieve, pressing on solids with a spoon (discard solids). Add 100ml tamarind liquid, palm sugar, fish sauce and lime juice to pan, stir occasionally until thickened (30-35 minutes) and set aside to cool.
  • 02
  • Combine wings and sambal in a non-reactive container and refrigerate to marinate (6 hours, or overnight).
  • 03
  • Preheat oven to 180C. Remove wings from marinade (discard) and arrange on an oven tray lined with baking paper. Cover with 2 layers of foil, seal tightly and roast until wings are tender (40 minutes). Remove foil and cook until dark golden (15-20 minutes). Serve hot or, if heading for the beach, at room temperature.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Southern Bay Brewing Requiem Pilsner.

Featured in

Jan 2013

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