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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.

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.

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.

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.

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

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.

Salade Niçoise


What constitutes a classic salade Niçoise can get purists a little hot under the collar - if young tender broad beans and artichokes are in season they may be included, raw, but never cooked beans or potatoes if you want to correctly call it "Niçoise". This version stays true to these dictates, although the inclusion of vinegar may cause a stir - the sticklers will allow a drop or two at most, but for our taste, a little more doesn't hurt.

You'll need

6 eggs, at room temperature 4 vine-ripened tomatoes, thickly sliced 4 small globe artichokes, stalks trimmed Juice of ½ lemon 200 gm mixed cherry tomatoes, halved 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced 100 gm small podded broad beans (about 250gm unpodded) 200 gm canned tuna in oil or preserved tuna, drained ½ small Spanish onion, thinly sliced 70 gm Niçoise olives (see note) ½ cup (loosely packed) small basil leaves 50 ml olive oil 20 ml red wine vinegar, or to taste 8 anchovies (we’ve used Ortiz)

Method

  • 01
  • Boil eggs until cooked to your liking (8 minutes for hard-boiled), drain and cool under cold running water. Peel and halve just before serving.
  • 02
  • Place sliced tomatoes in a colander, scatter with a little sea salt and stand over a bowl to drain (8-10 minutes; discard liquid).
  • 03
  • Remove tough dark outer leaves of artichokes, halve and remove hairy chokes with a teaspoon. Peel stalks, then slice artichokes into thin wedges and toss in lemon juice to prevent discolouring.
  • 04
  • To serve, arrange eggs, sliced tomatoes, artichokes, cherry tomatoes, cucumber, broad beans, tuna, onion, olives, and basil on plates and season to taste. Combine oil and vinegar in a screw-top jar, season to taste and shake to emulsify. Drizzle over salad, scatter anchovies over and serve.
Note Niçoise olives are available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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