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.

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.

Texas-style barbecue brisket


You can't make real Texas Hill Country-style brisket unless you've got Texas beef, a rack of post oak, a serious smoker and preferably many years of experience. It is possible, however, to come up with a reasonable facsimile, using a standard wood-burning barbecue with a cover.

You'll need

1 (3.5kg-4kg) beef brisket, fat cap left on Hickory or mesquite chips Charcoal briquettes

Method

  • 01
  • Using a sharp knife, trim the fat cap horizontally so that no more than about 7mm remains.
  • 02
  • Blot brisket dry with absorbent paper, then generously season both sides. Wrap meat in plastic wrap and refrigerate for at least 6 hours, or overnight.
  • 03
  • Soak two handfuls of woodchips in a large bowl of warm water for 30 minutes.
  • 04
  • Meanwhile, prepare a kettle barbecue, such as a Weber, by centrally positioning a disposable aluminium baking tray half-filled with water in the bottom under the grill. Light 3 or 4 handfuls of charcoal and arrange them around the tray. Allow the charcoal to burn down to hot embers, then scatter the damp woodchips over the smouldering embers. Unwrap the brisket and place it, fat side up, on the grill in the centre over the tray of water, checking that no part of the meat is positioned directly over the charcoal, then cover the barbie.
  • 05
  • Add more charcoal every 45 minutes to an hour, allowing it to ignite on the old embers before they burn out. Add more woodchips when the new embers have burned down a little. Refill the pan with water if it boils away. Repeat this process for 6 hours.
  • 06
  • Remove the brisket, which will have shrunk to about two-thirds of its original size, and wrap it tightly in foil. Add more charcoal, but no more woodchips, to the barbecue and return the wrapped brisket to the grill. Cover the barbie and cook for a further hour.
  • 07
  • Remove the wrapped brisket from the barbie, then wrap it in several layers of newspaper. Set aside to rest for 30 minutes.
  • 08
  • Unwrap the brisket and cut it into thin slices. Place them on a plate and drizzle any juices over them that have collected in the foil, then serve with sliced white bread and, if you like, your favourite barbecue sauce.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jan 2014

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