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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

Lentil, goat’s cheese and hazelnut salad


This earthy salad makes a great light meal as is, but it's very versatile - add roast baby beetroot or replace the goat's cheese with shredded confit duck. It would also be beautiful topped with a soft-poached egg, or served with a dollop of pistou for a burst of spring flavour.

You'll need

2 baby fennel bulbs, fronds reserved 60 ml (¼ cup) olive oil 1 each carrot and celery stalk, diced ½ Spanish onion, diced 1 garlic clove, finely chopped 200 gm small green lentils 500 ml (2 cups) chicken stock 3 thyme sprigs, plus 1 tbsp thyme leaves 2 fresh bay leaves 1½ tbsp hazelnut oil 1 tbsp red wine vinegar Juice of ½ lemon ½ radicchio, coarsely torn ¾ cup coarsely torn flat-leaf parsley 50 gm roasted hazelnuts, coarsely chopped 100 gm soft goat’s cheese, coarsely broken

Method

  • 01
  • Dice 1 fennel bulb. Heat 40ml olive oil in a saucepan over medium-high heat, add diced fennel, carrot, celery, onion and garlic, and stir occasionally until softened but not coloured (5-6 minutes). Add lentils, stock, thyme sprigs and bay leaves, and 150ml water, bring to the simmer and cook until lentils are tender, and liquid has almost completely evaporated (15-20 minutes). Drain off any remaining liquid, season to taste and set aside to cool (discard thyme sprigs and bay leaves).
  • 02
  • Combine hazelnut oil, vinegar, lemon juice and remaining olive oil in a screw-top jar and shake to emulsify. Season to taste.
  • 03
  • Thinly shave remaining fennel bulb on a mandolin and combine in a bowl with lentils, radicchio, parsley, hazelnuts, thyme leaves and reserved fronds. Add vinaigrette, season to taste and toss to dress well. Scatter goat’s cheese on top and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2013

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