The Paris issue

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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.

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.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Praline bread pudding with bitter chocolate sorbet


If you love Nutella or praline-filled shell chocolates, this bread and butter-style pud is the thing for you. Shards of bitter chocolate and bitter chocolate sorbet keep it from being cloyingly sweet.

You'll need

500 ml (2 cups) pouring cream 250 ml (1 cup) milk 2 tsp vanilla extract 5 egg yolks 1 egg 100 gm raw caster sugar 12 thick slices soft white bread 80 gm dark chocolate (70% cocoa solids), coarsely chopped For dusting: demerara sugar and icing sugar   Bitter chocolate sorbet 200 ml milk 200 gm Dutch-process cocoa, sieved 120 gm dark chocolate (70% cocoa solids), finely chopped 120 gm raw caster sugar 60 gm liquid glucose   Praline mousse 330 gm (1½ cups) caster sugar 200 gm roasted hazelnuts 50 ml hazelnut oil or sweet almond oil 80 gm each milk chocolate and dark chocolate (56% cocoa solids), finely chopped 60 ml hazelnut liqueur 375 ml (1½ cups) pouring cream

Method

  • 01
  • For bitter chocolate sorbet, stir ingredients and 400ml water in a saucepan over medium-high heat until melted and smooth, then bring to the boil. Remove from heat, cool to room temperature, then refrigerate to chill. Churn in an ice-cream machine, then freeze until required. Makes about 1 litre.
  • 02
  • For praline mousse, stir sugar and 50ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook, without stirring but brushing down sides of pan with a wet pastry brush if sugar crystals start to form, until dark caramel (4-5 minutes). Remove from heat, add hazelnuts and stir quickly to combine, then tip out onto an oiled baking tray and set aside until it sets hard (30-40 minutes). Break into shards, then process two-thirds of the praline in a food processor with oil until a paste forms (reserve remaining praline to serve; store in an airtight container). Combine praline paste in a bowl with chocolate. Bring liqueur and half the cream to the boil in a saucepan over medium-high heat, then pour into chocolate mixture and stir until smooth and combined. Whisk remaining cream in a separate bowl to soft peaks, fold into praline mixture and refrigerate until firm (2-3 hours; this can be done 2-3 days ahead).
  • 03
  • Preheat oven to 150C. Bring cream, milk and vanilla to the simmer in a saucepan over medium-high heat. Whisk yolks, egg and sugar in a bowl to combine, pour cream mixture over, whisk to combine and set aside.
  • 04
  • Spread half the bread slices with a little praline mousse, then sandwich with remaining slices of bread. Cut into triangles, then layer in a 2-litre ovenproof dish, scattering with bitter chocolate as you go. Pour cream mixture over bread, allow to soak for 15 minutes, then scatter some of the praline shards over and a little demerara sugar and bake until golden and set (45-50 minutes). Stand for 15 minutes, then dust with icing sugar and serve warm with chocolate sorbet and extra praline shards.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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