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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.

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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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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.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Minty potato and pea salad


Mint, peas and potato are a never-fail combination. Serve this salad alongside barbecued fish or chicken for a perfect summer meal.

You'll need

1.2 kg kipfler potatoes, scrubbed 60 ml (¼ cup) white wine vinegar 2 golden shallots, finely diced 1 garlic clove, finely chopped Juice and finely grated rind of 1 lemon 200 gm frozen peas 100 gm sugarsnap peas, trimmed 1 cup (loosely packed) pea tendrils (see note) 1 cup coarsely torn mint 50 ml extra-virgin olive oil 50 ml buttermilk

Method

  • 01
  • Combine potatoes and enough cold water to cover generously in a large saucepan, bring to the boil over medium-high heat and cook until tender when pierced with a skewer or sharp knife (30-40 minutes). Drain, set aside to cool, then peel, halve and transfer to a large bowl. Add vinegar, shallot, garlic and lemon juice and rind, season to taste, toss to combine and set aside to cool to room temperature (30 minutes, or overnight for an even deeper flavour).
  • 02
  • Blanch peas until just tender (1 minute), drain, refresh and drain again. Blanch sugarsnap peas until bright green and just tender (1-2 minutes), drain, refresh, and drain again, then halve lengthways.
  • 03
  • Add peas, sugarsnap peas, pea tendrils and mint to potato mixture, drizzle oil and buttermilk over, toss to combine, season to taste and serve.

Note Pea tendrils are available from select greengrocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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