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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.

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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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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."

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.

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.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Barbecued beef brisket with banh mi pickles


A roll stuffed with slow-cooked meat goes down well at any party. If you prepare the meat in advance and need to reheat it, put it in a tray, wrap the tray in foil and place it in a barbecue to warm through. You may need to order the brisket ahead from your butcher. Begin this recipe a day ahead to marinate the meat.

You'll need

12-14 white crusty bread rolls, halved, to serve   Braised beef brisket 250 ml (1 cup) sweet soy 60 ml (¼ cup) Chinkiang vinegar (see note) 3 garlic cloves, thickly sliced 2 tbsp fish sauce 1 tsp dried chilli flakes 2 kg piece of point-end beef brisket   Pickled carrot, daikon and coriander salad 500 ml (2 cups) aged rice vinegar 320 gm caster sugar 1 tbsp fish sauce 4 carrots, cut into julienne 1 daikon, cut into julienne 3 bunches coriander, leaves picked 6 spring onions, thinly sliced 4 small red chillies, thinly sliced   Sambal mayonnaise 150 gm (½ cup) mayonnaise 1½ tbsp sambal belacan (see note)

Method

  • 01
  • For braised beef brisket, stir soy, vinegar, garlic, fish sauce and chilli flakes in a non-reactive container to combine, add meat, turn to coat and set aside to marinate (overnight). Preheat oven to 160C. Combine meat, marinade and 125ml water in a roasting pan, cover with baking paper, then foil and roast, turning meat occasionally, until tender (2¾-3¼ hours).
  • 02
  • Meanwhile, for pickled carrot, daikon and coriander salad, bring vinegar, sugar, fish sauce, 3 tsp sea salt flakes and 125ml water to the boil in a saucepan, then set aside to cool. Add carrot and daikon and refrigerate until required. Just before serving, drain pickling liquid and toss vegetables in a bowl with coriander, spring onion and chilli.
  • 03
  • For sambal mayonnaise, stir ingredients in a bowl to combine and set aside.
  • 04
  • To serve, shred brisket and stuff into rolls with pickled carrot, daikon and coriander salad and a little sambal mayonnaise and serve.
Note Chinkiang vinegar is a black Chinese vinegar made from glutinous rice, water and salt. It's available from select Asian grocers; the Gold Plum brand is one of the best. Sambal belacan is roasted sambal infused with shrimp paste; it's available from select Asian grocers.

At A Glance

  • Serves 12 - 14 people
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At A Glance

  • Serves 12 - 14 people

Featured in

Nov 2013

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