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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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.

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.

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.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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

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.

Bellini jelly


Peaches and prosecco are the ingredients of the classic Bellini, but the season for peaches is fleeting. We've used fruit preserved in syrup, but when peaches are at their peak, simply poach them gently in the prosecco syrup, peel and you're set. Begin this recipe a day ahead to set the jelly.

You'll need

500 ml prosecco 350 gm caster sugar 30 ml peach liqueur Thinly peeled rind and juice of 1 lemon and 1 orange 1 vanilla bean, split, seeds scraped 200 gm preserved peaches in syrup, drained and coarsely chopped, plus extra to serve 6 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes To serve: lightly sweetened crème fraîche (optional)

Method

  • 01
  • Stir prosecco, caster sugar, liqueur, rinds, juices, vanilla bean and seeds, and 400ml water in a large saucepan over medium-high heat until sugar dissolves. Add peaches, bring to the simmer and cook for 15 minutes. Strain through a fine sieve (discard solids) and return to saucepan.
  • 02
  • Squeeze excess water from gelatine, add to prosecco mixture and stir over medium heat until gelatine dissolves (30 seconds to 1 minute). Pour into a 1 litre fluted jelly mould and refrigerate until firm (overnight).
  • 03
  • To serve, dip jelly mould in hot water, then carefully pull edges of jelly away from sides of mould with your fingertips (this helps break the vacuum and release the jelly). Place a plate on top, invert mould and plate, then remove mould. Serve Bellini jelly with preserved peaches cut into wedges and crème fraîche.
Note If turning out a large jelly gives you the wobbles, set the jelly in individual moulds or serving glasses instead. You can reduce the quantity of gelatine to four leaves if you do this for a softer-set jelly.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2013

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