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Recipes with zucchini

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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

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First look: Cirrus, Sydney

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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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

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Six ways with choux pastry

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Hiyayakko


Hiyayakko, silken tofu served cold with various toppings, is a classic izakaya dish. It's very refreshing, and only gets better as the weather gets warmer.

You'll need

1 tbsp julienned ginger 1 block silken tofu (300gm), chilled 1 small spring onion (optional), thinly sliced, to serve 2 radishes, cut into julienne 1 tbsp bonito flakes   Soy sesame dressing 1 tbsp sashimi soy sauce or Japanese light soy sauce ½ tsp sesame oil, or to taste

Method

  • 01
  • Bring a small saucepan of water to the boil and blanch ginger to soften the flavour a little (10 seconds). Drain and set aside.
  • 02
  • For soy sesame dressing, stir ingredients in a small bowl, season with finely ground white pepper and set aside.
  • 03
  • Carefully turn tofu out of its container (this is easiest if you break the suction of the container by pulling the container’s sides a little. If it does break, cut the tofu into large pieces) onto a serving plate. Top with ginger, radish and bonito flakes, drizzle with soy sesame dressing and serve cold.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Orange, skin-fermented semillon.

Featured in

Sep 2013

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