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.

Triple-cream cheese with olive oil, chestnut and rosemary biscuits

You'll need

To serve: triple-cream cheese, such as Brillat-Savarin To serve: slow-cooked rhubarb   Olive oil, chestnut and rosemary biscuits 150 gm (1 cup) plain flour 90 gm chestnut flour (see note) 1 tbsp caster sugar 60 ml (¼ cup) extra-virgin olive oil, plus extra for brushing 90 ml dry white wine 1 tsp finely chopped rosemary


  • 01
  • For olive oil, chestnut and rosemary biscuits, preheat oven to 180C. Place ingredients (except rosemary) and 1 tsp sea salt flakes in an electric mixer fitted with a dough hook and knead until a smooth dough forms (3-4 minutes). Wrap in plastic wrap and refrigerate to rest (20 minutes). Roll out on a lightly floured surface to 2mm thick, cut into rough 5cm-wide strips and place on oven trays lined with baking paper. Brush with oil, scatter with rosemary and season to taste, then bake, swapping trays halfway through cooking, until golden and crisp (10-20 minutes). Set aside to cool. Makes about 30 biscuits. Biscuits keep for 2 days in an airtight container.
  • 02
  • Serve olive oil, chestnut and rosemary biscuits with cheese and rhubarb.
Note Chestnut flour is available from select Italian delicatessens, but be sure to check the packing date because it must be very fresh.

This recipe is from the May 2013 issue of Australian Gourmet Traveller.

This is a good way to make use of the slow-cooked rhubarb from the Spritzer recipe. It balances the saltiness of the biscuits and the creaminess of the cheese with a lovely tart and sweet note.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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