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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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.

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

Daiquiri marshmallows


The Daiquiri is considered by some to be a fruity frozen cocktail best left in the '80s, but its true incarnation is a simple, elegant concoction of rum, lime and sugar thoroughly deserving of its classic-drink status. We've channelled its flavours into fluffy, tangy marshmallows.

You'll need

150 ml strained freshly squeezed lime juice 2 tbsp liquid glucose 1 tbsp grenadine 580 gm caster sugar 220 ml white rum Finely grated rind of 3 limes 4 eggwhites 10 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes 60 gm pure icing sugar, sieved with 10gm cornflour

Method

  • 01
  • Stir juice, glucose, grenadine, 400gm sugar, 150ml rum and two-thirds of the rind in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until syrup reaches 127C on a sugar thermometer (8-9 minutes). As syrup nears temperature, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy. When syrup reaches 127C remove from heat, squeeze excess water from gelatine and stir into hot syrup to dissolve. Whisking on low-medium speed, gradually add syrup to meringue, then whisk on high speed until thick and cooled to room temperature (10-15 minutes). Add remaining rum and whisk to combine. Spoon into a lightly oiled 20cm-square cake tin lined with baking paper, smooth top and stand at room temperature until set (3-4 hours). Turn out onto a piece of baking paper dusted with a little icing sugar mixture, peel baking paper off base and cut marshmallow into cubes with a sharp knife dipped in hot water, then wiped dry.
  • 02
  • Combine remaining icing sugar mixture with remaining lime rind in a large airtight container, add marshmallows, shake to coat and store at room temperature for up to 2 weeks.

At A Glance

  • Serves 20 people
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Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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At A Glance

  • Serves 20 people

Featured in

Nov 2013

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