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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.

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.

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.

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.

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.

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.

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."

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.

Southern fried chicken with smoky maple caramel


Fried buttermilk chicken is irresistible - and even more so with a smoky, savoury caramel sauce. A warm cabbage slaw would make this a meal. Begin this recipe a day ahead to marinate the chicken.

You'll need

12 chicken drumsticks 600 ml buttermilk For deep-frying: vegetable oil 150 gm (1 cup) plain flour 2 tsp each ground paprika and ground cumin 1 tsp each cayenne and dried thyme To serve: lime wedges   Smoky maple caramel 250 ml (1 cup) maple syrup 40 ml Bourbon 3 tsp smoked paprika 2 tbsp red wine vinegar

Method

  • 01
  • Combine chicken and buttermilk in a container, cover and refrigerate overnight to marinate, then drain well and pat dry with absorbent paper.
  • 02
  • Heat oil in a large deep saucepan to 180C (or test with a cube of bread; it will quickly bubble and rise to the surface when oil is hot enough). Combine flour, spices, thyme and 2 tsp salt in a tray and mix well. Dust drumsticks heavily in spiced flour mixture, then deep-fry in batches, turning occasionally, until golden and cooked through (8-10 minutes; be careful, hot oil may spit). Drain on absorbent paper and season to taste.
  • 03
  • For smoky maple caramel, simmer maple syrup in a saucepan over medium-high heat until caramelised (10-15 minutes; maple syrup will bubble up a lot, so use a larger pan than you think you need). Carefully add Bourbon (hot caramel will spit), stir to combine, remove from heat, stir in paprika and 2 tsp sea salt, then stir in vinegar. Drizzle onto hot chicken and serve with lime wedges for squeezing.

Note When you're making caramel, stir water and sugar over heat until sugar dissolves, then let mixture boil without stirring but swirling the pan so the caramel cooks and colours evenly, brushing down the sides with a pastry brush to remove sugar crystals.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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