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.

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.

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.

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.

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.

Pear brioche tart with maple custard cream


Not only a lovely dessert, this tart doubles as a special breakfast treat. Any sort of pear works for the topping here, but it's also great with berries and stone-fruit.

You'll need

4 medium pears, peeled, halved and cored 120 gm crème fraîche 1 tbsp maple syrup 1 egg yolk   Brioche 450 gm (3 cups) plain flour 2 tbsp caster sugar 2 tsp dried yeast 4 eggs, lightly beaten 1 tbsp milk 200 gm butter, softened

Method

  • 01
  • For brioche, combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Whisk eggs and milk in a jug, then add to flour mixture and knead until well combined. With the motor running, add butter in batches, combining each addition well before adding the next, then knead until dough is smooth and elastic (7-8 minutes). Transfer to a lightly buttered bowl, cover loosely with a clean tea towel and set aside to rest in a warm place until doubled in size (1-2 hours).
  • 02
  • Thinly slice pear halves lengthways, holding them together to retain the shape. Whisk crème fraîche, maple syrup and egg yolk in a bowl.
  • 03
  • On a lightly floured surface, roll out the dough to a 35cm round. Fold 2cm of the edge inwards to form a border, then spread crème fraîche mixture within the border and arrange pear halves on top. Cover loosely with plastic wrap and set aside to rise (30 minutes). Meanwhile, preheat oven to 180C, then bake tart until golden and custard has set (25-30 minutes). Serve warm or at room temperature. It’s best eaten the day it’s made.

At A Glance

  • Serves 8 - 10 people
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Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2014

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