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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.

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.

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.

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.

Cornersmith Annandale opens

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

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

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.

Buttermilk and strawberry soft-serve cones


Large disposable piping bags are great for this recipe - you can have them filled and ready to go, then just cut the end when you're about to pipe the ice-cream into the cones. Or do the same with a normal piping bag fitted with a nozzle, placing it in a large measuring jug or glass to catch any drips as you fill it.

You'll need

250 gm strawberries, hulled and coarsely chopped 220 gm (1 cup) caster sugar 60 ml (¼ cup) lemon juice 2 tbsp liquid glucose 12 small ice-cream cones 300 ml pouring cream Thinly peeled rind of 1 lemon 1 vanilla bean, split, seeds scraped 6 egg yolks 300 ml buttermilk To serve: sprinkles (optional)

Method

  • 01
  • Simmer strawberries, 90gm sugar, 1 tbsp lemon juice and glucose in a small saucepan over medium heat until reduced by half (6-8 minutes). Cool, then purée the mixture with a stick blender. Reserve 2 tbsp strawberry purée, then divide remaining between cones and freeze cones until required.
  • 02
  • Bring cream, lemon rind and vanilla bean and seeds to a bare simmer in a saucepan over medium heat. Meanwhile, whisk yolks and remaining sugar in a large bowl until thick and pale (2-3 minutes), then whisk in remaining lemon juice. Add cream mixture to yolk mixture in a thin steady stream, whisking until incorporated. Return to saucepan and stir continuously over low heat until mixture thickly coats the back of a wooden spoon (6-8 minutes). Strain into a bowl placed over another bowl filled with iced water, cool slightly (15-20 minutes), then add buttermilk and set aside to cool completely, stirring occasionally. Churn in an ice-cream machine until frozen, then spoon buttermilk ice-cream into a piping bag fitted with a 2cm nozzle, adding reserved purée at intervals as you go. Place bag in a bowl or on a tray and freeze until just firm (45 minutes to 1 hour).
  • 03
  • Before piping the ice-cream, squeeze the bag to evenly loosen ice-cream, then pipe it into cones (if ice-cream becomes too soft, return to freezer to firm up before continuing). Top with sprinkles and serve immediately, or return to the freezer to serve later.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Jan 2015

Recipes (12 )

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