The Paris issue

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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.

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.

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.

Cornersmith Annandale opens

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

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.

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."

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.

Yellowtail scad fish-fry with cucumber and iceberg salad


We've taken inspiration from the many versions of the fish-fry that are so popular in southern India, particularly Kerala. Yellowtail scads are little beauties, with lovely oily flesh that goes perfectly with the spices rubbed into the flesh here. If they're unavailable use sardines or mackerel; you may need to adjust the cooking times. Add a crisp lettuce salad to make this a summer favourite.

You'll need

2 tbsp Kashmiri chilli powder (see note) 1 tbsp semolina 1 tsp fish masala powder (see note) 2 tsp ground coriander ½ tsp ground turmeric ½ tsp finely ground black pepper 8 whole yellowtail scad or sardines, cleaned 40 gm coconut oil 2 sprigs curry leaves To serve: naan and lime wedges (optional)   Cucumber and iceberg salad 2 Lebanese cucumbers, coarsely chopped 1 apple cucumber, peeled, coarsely chopped ½ iceberg lettuce, cut into thin wedges ½ cup (loosely packed) coriander, torn 2 spring onions, thinly sliced 1 tsp cumin seeds Juice of 2 limes 1½ tbsp grapeseed oil

Method

  • 01
  • Combine chilli, semolina, fish masala powder, coriander, turmeric and pepper in a small bowl, and season to taste. Rub into fish and set aside.
  • 02
  • For cucumber and iceberg salad, combine cucumber, iceberg, coriander and spring onions in a bowl. Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush, transfer to a bowl and whisk in lime juice and oil, season to taste and toss with cucumber mix.
  • 03
  • Heat coconut oil in a large, deep-sided frying pan, add some curry leaves, then fry fish in batches, turning once, until golden and crisp (3-5 minutes). Wipe out pan with absorbent paper and repeat with remaining fish and curry leaves. Serve hot with cucumber and iceberg salad and lime wedges.
Note Kashmiri chilli powder is available from Herbie's Spices; fish masala powder is available from Indian and select Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale, dry rosé.

Featured in

Feb 2014

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