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.

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.

New Orleans-style beignets with anise sugar


Star anise adds subtle spice to these doughnut-like treats from the Deep South - a grown-up touch for a sure-fire favourite.

You'll need

55 gm (¼ cup) caster sugar 7 gm dry yeast (1 sachet) 250 ml (1 cup) evaporated milk 1 egg, lightly beaten 600 gm (4 cups) plain flour, sifted, plus extra for dusting 60 gm coconut oil, melted and cooled, plus extra for greasing 160 gm (1 cup) pure icing sugar 4 star anise, finely ground with a mortar and pestle For deep-frying: vegetable oil

Method

  • 01
  • Combine sugar, yeast and 125ml lukewarm water in a bowl and stir to dissolve yeast. Cover and set aside until foamy (10-12 minutes). Mix in evaporated milk and egg, then half the flour. Transfer to the bowl of an electric mixer fitted with a dough hook, add coconut oil and remaining flour, and knead on medium speed until smooth (5-6 minutes). Transfer dough to a bowl lightly greased with coconut oil, cover with plastic wrap and refrigerate overnight to prove (it should be doubled in size).
  • 02
  • Knock back dough, turn out onto a lightly floured surface and roll out to an 8mm-thick rectangle. Cut dough into twenty 7cm diamonds, place on trays lined with baking paper and dusted with flour, cover with a clean tea towel and leave until doubled in size (30-35 minutes).
  • 03
  • Combine icing sugar with star anise in a bowl and set aside.
  • 04
  • Heat vegetable oil to 180C in a deep-fryer or large saucepan and deep-fry beignets in batches (be careful, hot oil may spit), turning occasionally, until golden and crisp (3-4 minutes). Drain on paper towels, dust generously with anise sugar and serve hot.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2014

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