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The Paris issue

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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.

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.

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.

Za’atar lamb ribs with quinoa tabbouleh


You'll need

200 gm thick plain yoghurt 50 ml olive oil 3 garlic cloves, finely chopped 3 tsp za’atar, plus extra to serve 2 tsp ground coriander 1 tsp ground cumin Finely grated rind and juice of 1 lemon and 1 orange 1.5 kg lamb racks (about 2) To serve: shop-bought hummus   Quinoa tabbouleh 200 gm quinoa 250 gm cherry tomatoes, quartered 1 cup each coarsely chopped flat-leaf parsley and mint 3 spring onions, thinly sliced 1 small Spanish onion, diced 1 garlic clove, finely chopped 70 ml extra-virgin olive oil 40 ml lemon juice, or to taste

Method

  • 01
  • Combine yoghurt, oil, garlic, spices, citrus rinds and juices in a bowl and season to taste. Place lamb ribs in a non-reactive container (see cook’s notes p178), pour yoghurt mixture over and rub into meat to coat well. Cover with plastic wrap and refrigerate overnight.
  • 02
  • Preheat oven to 180C. Place lamb ribs on oven trays lined with baking paper and roast, turning occasionally, until browned and very tender (1-1½ hours), then cut into portions.
  • 03
  • For quinoa tabbouleh, rinse quinoa then cook in a saucepan of boiling water until tender (8-10 minutes), strain in a fine sieve, transfer to a large bowl and cool to room temperature. Combine with remaining ingredients, season to taste and serve on hummus with lamb sprinkled with extra za’atar.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rustic, spicy red grenache.

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