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

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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.

Flourless apple, almond, raisin and ginger cake

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.

Blue-eye trevalla with a parsley crust and piperade


This recipe is a great way to make use of baguettes that are a couple of days old.

You'll need

4 skinless blue-eye fillets (about 200gm each) 1 tbsp olive oil 40 gm butter, coarsely chopped For squeezing: lemon wedges   Piperade 2 each red and yellow capsicums, coarsely chopped 1 kg mixed tomatoes, coarsely chopped 2 cloves garlic, thinly sliced 60 ml (¼ cup) extra-virgin olive oil   Parsley crust 70 gm baguette breadcrumbs 1½ cups flat-leaf parsley leaves, coarsely chopped 1 garlic clove, finely chopped 2 tbsp olive oil

Method

  • 01
  • Preheat oven to 180C. For pipérade, toss ingredients in a bowl, season to taste, then scatter over a baking tray with a lip and roast without stirring until golden and tender (45 minutes to 1 hour). Keep warm.
  • 02
  • For parsley crust, process crumbs, parsley and garlic in a food processor to combine, add oil, pulse to combine, season to taste and press onto one side of fish.
  • 03
  • Heat oil in a large non-stick frying pan over high heat and cook fish crust-side up for 1 minute. Add butter to pan then transfer pan to oven and roast until fish is cooked and crust is crisp (8-10 minutes). Set aside to rest in pan for 1-2 minutes, then serve hot with pipérade and lemon wedges for squeezing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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