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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.

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.

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.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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.

Summer zucchini salad with seeds, parmesan, and mint and lemon dressing


Fresh young zucchini have a lovely creamy texture and are wonderful in salads.

You'll need

5 small green zucchini 1 tbsp mixed toasted seeds, such as sunflower, sesame and pepitas To serve: finely grated parmesan To serve: zucchini flowers, stamens removed and torn (optional)   Mint and lemon dressing 1 cup (firmly packed) mint leaves 125 ml (½ cup) extra-virgin olive oil (mild-tasting) 1 small garlic clove, halved Juice of 1 lemon, finely grated rind of ½

Method

  • 01
  • Slice zucchini into a bowl using a mandolin, season with ¾ tsp sea salt flakes and stand until zucchini softens (2 minutes). Drain well and pat dry with absorbent paper, then return to a dry bowl.
  • 02
  • For mint and lemon dressing, blend ingredients in a blender until a fairly fine sauce forms. Pour over zucchini, toss to coat and season to taste.
  • 03
  • Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Perfumed white fiano.

Featured in

Feb 2014

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