The Paris issue

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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.

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.

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.

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.

Coconut panna cotta with pineapple and lime-rum syrup


What's not to love about an old-school Piña Colada? We've taken this classic flavour combination and turned it into a creamy panna cotta, complete with fresh pineapple and a boozy rum syrup. Begin this recipe a day ahead to allow the panna cotta to set.

You'll need

180 gm shredded coconut 600 ml milk 600 ml pouring cream Thinly peeled rind of 2 limes 220 gm (1 cup) raw caster sugar 6 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes 200 ml coconut cream 40 ml golden rum To serve: thinly sliced pineapple To serve: thinly shaved fresh coconut (optional)   Lime-rum syrup 330 gm (1½ cups) raw caster sugar 60 ml golden rum 60 ml (¼ cup) lime juice Seeds scraped from 1 vanilla bean

Method

  • 01
  • Preheat oven to 180C. Spread coconut over an oven tray and toast, stirring occasionally (4-5 minutes). Transfer to a large saucepan, add milk, cream and rind, and bring to the boil over medium-high heat, then remove from heat and stand to infuse (1 hour).
  • 02
  • Bring coconut mixture back to the simmer over medium-high heat, add sugar and stir to dissolve. Squeeze excess water from gelatine, add to coconut mixture, stir to dissolve, then strain into a bowl through a coarse sieve (press on solids to extract all liquid; discard solids). Stir in coconut cream and rum, then pour into a 1.5 litre watertight fluted cake tin or jelly mould and refrigerate until set (overnight).
  • 03
  • For lime-rum syrup, stir sugar and 180ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (6-7 minutes). Remove from heat, add 100ml water (take care, hot caramel will spit), then add rum, lime juice and vanilla seeds. Stir to combine and refrigerate until chilled.
  • 04
  • To serve, dip the jelly mould or cake tin in hot water, then gently pull edges of jelly away from sides with your fingertip (this helps break the vacuum and release the jelly). Place a plate on top, invert mould and plate, then remove mould. Drizzle with lime-rum syrup and serve topped with fresh pineapple and shaved coconut.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Nov 2013

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