The Paris issue

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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

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

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

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Six ways with choux pastry

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Orange and almond cake with Campari sorbet


It's no secret that GT staffers are partial to a Negroni or two and the flavours translate perfectly to a dessert. A hint of bitter chocolate may depart from tradition, but it's a winner in our book. The Campari oranges are a final flourish, but if it's a bridge too far, opt for shop-bought glacé orange slices instead. Begin this recipe a day ahead to freeze the sorbet.

You'll need

2 oranges 3 eggs 100 gm butter, melted and cooled 100 ml buttermilk 200 gm (1½ cups) plain flour 175 gm (1½ cups) almond meal 240 gm caster sugar 1½ tsp baking powder 150 gm dark chocolate (55% cocoa solids), finely chopped 250 gm mascarpone, plus extra to serve   Campari sorbet 330 gm (1½ cups) caster sugar 200 ml Campari 200 ml soda water 100 ml freshly squeezed orange juice 75 ml red vermouth 30 ml gin Juice of 1 lemon   Campari glacé oranges 330 gm (1½ cups) caster sugar 50 ml Campari 2 oranges, thinly sliced

Method

  • 01
  • For Campari sorbet, stir sugar and 300ml water in a saucepan over medium-high heat until sugar dissolves, then add Campari and bring to the boil. Cook for 1 minute, then refrigerate to chill (30 mins). Add remaining ingredients, stir to combine and churn in an ice-cream machine. Transfer to a container and freeze overnight or until required. Makes about 800ml.
  • 02
  • For Campari glacé oranges, stir caster sugar, Campari and 750ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the simmer. Add orange slices, weight with a plate and simmer gently until oranges slices are tender and translucent (4-5 hours). Remove from heat and set aside in syrup until required. You can also make the glacé oranges a day or two in advance.
  • 03
  • Preheat oven to 180C. Place whole oranges in a saucepan with enough cold water to cover generously, bring to the boil and cook for 20 minutes. Drain and repeat twice more (oranges should be very tender). Drain well, coarsely chop (discard seeds), then purée in a food processor and transfer to a large bowl. Add eggs, melted butter and buttermilk, and stir to combine, then add flour, almond meal, sugar and baking powder, and combine well. Spoon mixture into two 11cm x 23cm rectangular cake tins buttered and lined with baking paper, and bake, swapping tins halfway through to cook evenly, until golden and centres spring back when lightly pressed (35-40 minutes). Cool slightly in tins, then turn out onto wire racks and cool completely. Trim edges and set aside.
  • 04
  • Melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth (2-3 minutes). Transfer to a bowl, add mascarpone and whisk until firm peaks form, then cool until spreadable (2-3 minutes).
  • 05
  • Spread chocolate cream over one cake, then spread with extra mascarpone, reserving some for the top. Place second cake on top, spread remaining mascarpone over, top with cooled glacé orange slices, drizzle with syrup and serve with Campari sorbet on the side.

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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