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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.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Flourless apple, almond, raisin and ginger cake

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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Japanese clam and angelhair pasta


This dish is inspired by a recipe from Mark Robinson's Izakaya: The Japanese Pub Cookbook. Western ingredients such as pasta are often found in izakaya dishes - an interesting twist on traditional flavours.

You'll need

2 tbsp vegetable oil 3 garlic cloves, thinly sliced 350 gm mixed mushrooms such as shimeji, enoki and shiitake, trimmed, cut into 1cm slices 1 kg scrubbed and purged clams (see note) 40 ml sake 300 gm dried angelhair pasta 60 ml (¼ cup) soy sauce To serve: roasted black and white sesame seeds, julienned nori, thinly sliced spring onion and togarashi (see note)

Method

  • 01
  • Heat oil in a large saucepan over medium heat, then add garlic and cook until tender (1-2 minutes). Add mushrooms and cook until starting to colour (2-3 minutes). Add clams and sake, stir to combine, cover with a lid and shake occasionally until clams open (5-6 minutes).
  • 02
  • Cook pasta in a saucepan of boiling salted water until al dente (5-6 minutes), drain (reserve 2 tbsp pasta water). Add pasta, pasta water and soy sauce to clams and stir to combine. Serve hot topped with sesame seeds, nori and togarashi.

Note Buy packets of purged clams from your fishmonger; or soak clams in cold water for 2 hours. Togarashi is sansho pepper seasoning, available from Japanese grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fruity junmai ginjo sake.

Featured in

Sep 2013

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