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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.

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.

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.

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.

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.

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.

Chocolate mousse with pink grapefruit and vanilla cream


Piled high with soft peaks of cream and glistening pink grapefruit, this dessert - inspired by a Delia Smith recipe - is a real show-stopper for a dinner party. It can easily be made ahead; simply prepare all the elements and assemble just before serving.

You'll need

300 gm each dark chocolate (70% cocoa solids) and dark chocolate (55% cocoa solids), finely chopped 9 eggs, separated 100 gm caster sugar   Pink grapefruit garnish 4 pink grapefruit, peeled, plus one extra for squeezing Rind of 1 pink grapefruit, cut into julienne 110 gm (½ cup) caster sugar   Vanilla cream 200 ml pouring cream 150 gm crème fraîche 1 vanilla bean, split, seeds scraped

Method

  • 01
  • Stir chocolates and 330ml warm water in a bowl over a saucepan of simmering water until melted and smooth (4-5 minutes). Cool slightly, then stir in egg yolks. Whisk eggwhites in an electric mixer until soft peaks form (1-2 minutes), then gradually add sugar until incorporated. Fold a large spoonful of eggwhite into chocolate mixture to loosen slightly, then fold in remaining eggwhite in batches. Spoon into a serving bowl (about 3 litres) or individual glasses, smooth top and refrigerate to set (at least 2 hours).
  • 02
  • For pink grapefruit garnish, segment the grapefruit over a bowl to catch the juice. Drain off juice (you will need 200ml, so squeeze the extra grapefruit if necessary) and combine in a small saucepan with sugar. Add julienned rind and cook over low heat, stirring until sugar dissolves (1-2 minutes), then simmer until syrupy (12-15 minutes). Set aside to cool, then pour onto grapefruit and refrigerate until required.
  • 03
  • Whisk cream, crème fraîche and vanilla seeds in a large bowl until soft peaks form (1 minute; be careful not to over-whisk). Spoon on top of mousse, top with grapefruit and syrup, and serve with remaining grapefruit to the side.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Oct 2013

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