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.

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.

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."

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.

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.

Chicken stir-fried with holy basil and chilli

Chicken and ginger hotpot


When the temperature dips, this soothing hotpot is the ideal heart-warmer.

You'll need

400 gm chicken breast, skin on, cut into 4cm pieces 125 ml (½ cup) chicken stock 80 gm ginger, thinly sliced 60 ml (¼ cup) light soy sauce 2 tbsp Shaoxing wine 3 spring onions (white part only), coarsely chopped 6 white peppercorns 100 gm black fungus, torn 80 gm shiitake, trimmed 30 ml sesame oil To serve: steamed jasmine rice

Method

  • 01
  • Preheat oven to 180C. Place chicken in a baking dish or casserole, pour stock over, add ginger, soy sauce, Shaoxing wine, spring onion and white peppercorns, stir, then cover and braise in oven until chicken is cooked through, adding black fungus and shiitake for the last 20 minutes (1½ hours).
  • 02
  • Heat sesame oil in a small saucepan until hot, then pour over hotpot and serve with steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Aged riesling.

Featured in

May 2014

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