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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.

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.

First look: Cirrus, Sydney

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Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Melbourne's best late-night bars

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Zambo makes its Marque on Crown Street

From Cracco to Crown Street, Matteo Zamboni brings a new style of Italian food to Surry Hills.

Kake udon


Serving udon noodles in a simple soup highlights their appealingly slippery texture. This recipe calls for dashi powder, which may contain MSG (check the packet). If this bothers you, you can make your own dashi stock - simmer 25gm dried bonito flakes in a litre of water for three minutes, strain, then use this liquid instead of the litre of water in step 1 of the recipe.

You'll need

4 dried shiitake mushrooms 20 gm dashi powder 1 tbsp mirin 1 tbsp shoyu, or to taste 1 tsp sesame oil 400 gm fresh udon noodles To serve: fresh shiitake mushrooms, spring onions and pickled white ginger, thinly sliced To serve: nori or soup seaweed (optional), thinly sliced

Method

  • 01
  • Soak dried shiitakes in 250ml hot water until rehydrated (30 minutes). Drain and discard shiitakes. Combine shiitake water with dashi powder and an additional 1 litre water, bring to the boil, add mirin, shoyu and sesame oil and keep warm.
  • 02
  • Cook udon in a large saucepan of boiling water until tender (2-4 minutes). Drain well, divide among warm serving bowls and pour stock over. Top with fresh shiitake mushrooms, spring onion, pickled ginger and seaweed, and serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2013

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