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.

Flourless apple, almond, raisin and ginger cake

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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

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

Chocolate and mint fondants


You'll need

5 eggs 5 egg yolks 125 gm caster sugar 1 tsp vanilla bean paste 225 gm unsalted butter, coarsely chopped 225 gm dark chocolate (70% cocoa solids), coarsely chopped 50 gm (1/3 cup) plain flour, sieved 10 Minties To serve: cocoa and pouring cream

Method

  • 01
  • Whisk eggs, yolks, sugar and vanilla in an electric mixer until pale and frothy (5-6 minutes). Meanwhile, melt butter and chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth (4-5 minutes). Add to egg mixture, whisk to combine, then gently fold in flour and pour mixture into a jug. Divide among 10 buttered and floured 250ml metal moulds and press a Mintie into the centre of each. Refrigerate puddings until chilled (2 hours).
  • 02
  • Preheat oven to 180C. Bake puddings until they form a dome (20-25 minutes), then invert onto plates, dust with cocoa and serve hot with cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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