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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.

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.

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.

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.

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.

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."

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.

Baguettes and épis de blé


Baguettes and épis de blé are both made from a simple dough, but épis de blé are shaped to resemble sheaves of wheat. A great baguette relies on good baker's flour (not to be confused with baker's mix or Italian bread flour, which is finer), while a long fermentation of the dough imparts flavour. Baking at a high temperature renders a nice crust, but it's essential to place ice cubes in the oven so the steam slows the process. Place the bread higher in the oven and keep the door closed while baking for the best result.

You'll need

1½ tsp dried yeast 450 gm (3 cups) baker’s flour (see note) 1 tsp fine salt

Method

  • 01
  • Whisk yeast and 200ml lukewarm water in a jug to dissolve yeast, then set aside until it starts to foam (5-10 minutes).
  • 02
  • Combine flour and salt in a large bowl, add yeast mixture and another 130ml water, and mix with a fork until dough just comes together, ensuring all the flour is incorporated (you may need to use your fingertips). It should still be quite sticky. Cover and set aside in a warm place until dough increass 2½ times in volume (1½-2 hours). Knock back dough and prove again (1 hour).
  • 03
  • Preheat oven to 240C. Turn dough onto a lightly floured bench and divide into 3 pieces. Roll each piece into a 30cm-long log shape, rolling from the centre outwards and tapering the ends. Transfer to a heavy baking tray lined with baking paper, cover with a tea towel and rest in a warm place until doubled in size.
  • 04
  • Dust loaves with flour then, using a razor blade or scalpel, slash diagonally at regular intervals along the length of the loaf for baguettes. For épis de blé, use scissors to make 3-4 angular cuts three-quarters of the way into the centre along each side at alternate intervals, then, while the dough is still on the scissors, pull each cut section to the side at opposite angles to create “ears”. Place tray on top shelf of oven, place a tray containing a few ice cubes at the base of the oven and bake until a golden crust forms (12-18 minutes). Remove from oven, cool and serve the same day.

Note This recipe makes 3 x 30cm loaves. Look for a strong wheat baker's flour, sold in 5kg bags at select supermarkets. It's not to be confused with bread mix, which contains additives.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Oct 2013

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