The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

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.

Squid kara-age with Japanese mayonnaise


Kara-age is deep-frying, with ingredients usually dusted in flour. Southern squid is ideal for frying, because it retains its tender texture.

You'll need

2 southern squid (about 800gm) 50 ml each soy sauce and sake 1 tsp finely grated ginger 1 small garlic clove, crushed For deep-frying: peanut oil 150 gm (1 cup) potato flour To serve: Kewpie mayonnaise and lemon wedges

Method

  • 01
  • Remove innards from squid by pulling tentacles from the body. Cut across the head, underneath the eyes, to separate tentacles in one piece (discard innards and eyes). Push tentacles outwards, squeeze beak out (discard), cut each tentacle into 3 pieces, place in a bowl and set aside. Slice wings from the body, then remove skin and trim tough flesh (discard). Halve wings and add to tentacles. Remove skin from the tube by running your finger underneath the skin, separating it from flesh, then peeling off in one piece (discard). Remove backbone from tube, cut tube open so it lays flat, then scrape out insides (discard). With your knife on an angle, cut the tube diagonally into thin bite-sized pieces and add to tentacles. Add soy, sake, ginger and garlic and refrigerate for 1 hour to marinate.
  • 02
  • Heat oil in a wok or deep-sided saucepan to 170C. Drain squid well, toss in flour, shake off excess, then deep-fry in batches, turning occasionally, until golden and crisp (2-4 minutes; be careful, hot oil will spit). Drain on absorbent paper, then serve hot with Kewpie mayonnaise and lemon wedges.

At A Glance

  • Serves 4 - 6 people
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Twenty
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp, off-dry riesling.

Featured in

Sep 2013

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