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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.

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.

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.

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Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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

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.

Mango sundaes with salted-caramel ice-cream


We've made a subtly salty caramel ice-cream, but other flavours would be most welcome here - coconut, caramel or vanilla would all work well. Add whatever sundae-style embellishments you fancy; chopped nuts or shredded coconut are our picks for extra texture.

You'll need

2 mangoes, flesh cut into wedges ½ pineapple, diced 2 bananas, thickly sliced Juice of 1 lime Gin to taste, plus to serve To serve: shop-bought sponge cake and chopped candied or roasted nuts   Salted-caramel ice-cream 330 gm (1½ cups) caster sugar 40 gm butter, coarsely chopped 750 ml (3 cups) cream 250 ml (1 cup) milk 1 vanilla bean, split, seeds scraped 8 egg yolks   Mango-caramel syrup 3 mangoes, flesh diced 50 ml lime juice 50 ml gin 220 gm (1 cup) caster sugar Scraped seeds of 1 vanilla bean

Method

  • 01
  • For salted-caramel ice-cream, stir 280gm sugar and 60ml water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil, cook until dark caramel (5-6 minutes), then remove from heat. Add butter, 125ml water and 1 tsp sea salt (take care, hot caramel will spit), stir to combine, then add cream, milk, and vanilla bean and seeds. Whisk over medium heat and bring to the simmer. Whisk yolks and remaining sugar in a bowl until pale (4-5 minutes), pour caramel mixture in, whisking to combine, then return to pan and stir continuously over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl and leave to cool, whisking occasionally, then refrigerate to chill. Churn in an ice-cream machine, then freeze in a sealed container until required. Makes about 1.5 litres.
  • 02
  • For mango-caramel syrup, process mango, lime juice and gin in a food processor or blender until smooth, then set aside. Stir sugar, vanilla seeds and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat, carefully add 100ml water (take care, hot caramel will spit), then return to heat and stir. Add mango purée and stir to just combine, remove from heat, strain into a bowl and refrigerate to chill.
  • 03
  • Combine mango, pineapple and banana in a bowl with lime juice and gin to taste. Stand to macerate for 15 minutes. Divide among serving bowls, then coarsely crumble pieces of sponge cake over the top, drizzle with gin to taste. Top with scoops of ice-cream and serve drizzled with mango-caramel sauce and sprinkled with chopped candied nuts.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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Jan 2014

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