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.

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.

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."

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.

Chicken stir-fried with holy basil and chilli

Spicy prawn salad


This salad is also great with thinly sliced cucumber and iceberg lettuce.

You'll need

16 uncooked prawns, cleaned 80 ml (1/3 cup) lime juice (about 4 limes), plus lime wedges to serve 1 large garlic clove 3 small red Thai chillies 15 gm light palm sugar, crushed 50 ml fish sauce 2 tbsp each coarsely chopped coriander and mint, plus extra sprigs to serve To serve: very finely shredded cabbage

Method

  • 01
  • Butterfly prawns and arrange in a single layer on a plate, pour half the lime juice over them and refrigerate until opaque (1-2 hours).
  • 02
  • Pound garlic clove in a mortar and pestle until smooth, add chillies and a pinch of salt and pound to a paste. Add palm sugar and remaining lime juice and stir to dissolve sugar, then stir in fish sauce. Drain juice from prawns, pour fresh dressing over, scatter with coarsely chopped herbs and serve with cabbage, lime wedges and extra mint.

At A Glance

  • Serves 2 - 4 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 2 - 4 people

Drink Suggestion

Crisp young vermentino.

Featured in

Dec 2013

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