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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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.

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.

Recipes for the long weekend

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.

Potato salad with bacon and egg vinaigrette


Bacon and egg is one of the perfect flavour marriages. Here they're turned into a tasty vinaigrette, where the bacon fat adds a certain something to this super-simple spud salad.

You'll need

500 gm chat potatoes, unpeeled, halved 3 waxy potatoes, such as Desiree, thickly sliced ½ small Spanish onion, thinly sliced 90 ml red wine vinegar 4 eggs, at room temperature 80 ml (1/3 cup) olive oil 140 gm speck, cut into lardons 1 garlic clove, finely chopped To serve: coarsely chopped flat-leaf parsley

Method

  • 01
  • Combine chat potatoes in a saucepan with enough cold salted water to cover generously, bring to the boil over medium-high heat and cook until tender when pierced with a skewer or sharp knife (15-20 minutes), then drain and transfer to a large bowl.
  • 02
  • Combine Desiree potatoes in a separate saucepan with enough cold salted water to cover generously, bring to the boil over medium-high heat and cook until tender when pierced with a skewer or the tip of a sharp knife (10-15 minutes), drain and add to chat potatoes. Add onion, drizzle with 2 tbsp vinegar, season to taste and set aside to cool.
  • 03
  • Meanwhile, cook eggs in a saucepan of boiling water until cooked to your liking (7-8 minutes for medium yolks), drain, cool under cold running water, then peel and set aside. Coarsely crumble half the egg (reserve remainder) into the potato mixture and set aside.
  • 04
  • Heat oil in a frying pan over medium-high heat, add speck and fry until crisp (4-5 minutes), then stir in garlic, remove from heat and set aside. Once cool, stir in remaining vinegar, crumble in remaining egg, add to potatoes and toss to combine. Scatter with parsley and serve.

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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