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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 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.

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.

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.

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.

Beetroot-cured ocean trout with buttermilk and soft herbs


While smoked salmon is a popular breakfast side dish, we also love the lighter flavour of home-cured ocean trout, especially with buttery toast, soft-boiled eggs and a drizzle of buttermilk dressing. Begin this recipe a day ahead to cure the trout.

You'll need

2 tsp fennel seeds 1/3 cup finely chopped soft herbs, such as chervil, dill, chives and flat-leaf parsley Finely grated rind of 1 lemon and ½ orange For brushing: Dijon mustard 80 ml (1/3 cup) buttermilk 1½ tbsp extra-virgin olive oil 1 tbsp lemon juice, or to taste To serve: watercress sprigs, salmon roe (optional), soft-boiled eggs, soft-herb salad and buttered toast   Beetroot-cured ocean trout 250 gm each raw caster sugar and rock salt 2 beetroot, coarsely grated ½ cup each coarsely chopped fennel tops and dill Finely grated rind of 1 lemon 50 ml gin 1 side ocean trout (1.2kg), skin off, pin-boned

Method

  • 01
  • For beetroot-cured ocean trout, combine all ingredients, except trout, in a bowl. Spread half the mixture in the base of a non-reactive container large enough to fit trout snugly, place trout on top and spread remaining mixture over. Cover and refrigerate overnight to cure. Remove trout from cure, brush off any remaining mixture and pat dry with paper towels.
  • 02
  • Toast fennel seeds in a small pan until fragrant (30 seconds), then crush with a mortar and pestle. Transfer to a bowl, add herbs and rinds, and mix well.
  • 03
  • Brush trout lightly with mustard, scatter herb mixture over and press into trout, then refrigerate until required.
  • 04
  • Whisk buttermilk, olive oil and lemon juice in a bowl to combine and season to taste. Scatter trout with watercress and salmon roe and serve with dressing, soft-boiled eggs, a soft-herb salad and with buttered crusty toast alongside.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2014

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