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.

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.

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.

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.

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.

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.

Ginger and coconut crab


Mud crab needs to be cleaned well before you cook it. Ask your fishmonger to do it if you don't feel confident doing it yourself.

You'll need

2 mud crab (900gm each), cleaned 2 tbsp peanut oil 80 gm freshly grated coconut 40 gm young ginger, grated 4 long red chillies, coarsely chopped 1 tbsp sambal pecel (see note) 1 tsp ground chilli ½ tsp fenugreek seeds ½ tsp ground turmeric 400 ml coconut milk 1 tbsp dark palm sugar, or to taste To taste: lime juice To serve: coriander

Method

  • 01
  • Kill crab humanely. Bring a large saucepan of salted water to the boil, add crab one at a time, cover, bring back to the boil and cook for 10 minutes. Drain and set aside to cool.
  • 02
  • When crab is cool enough to handle, remove top shell, discard gills and clean. Quarter crab and crack large claws, leaving them attached. Refrigerate until required.
  • 03
  • Heat peanut oil in a large wok over high heat, add coconut and stir-fry until starting to toast (1-2 minutes). Add ginger and stir-fry until just golden (1-2 minute), then add chilli and stir to combine. Add sambal pecel and spices, stir to roast slightly (30 seconds), then add crab and coconut milk, and stir until crab is coated in sauce and warmed through (2-4 minutes). Season to taste with palm sugar and lime juice, top with coriander and serve hot.
Note Sambal pecel, a peanut-based sambal, is available from Asian grocers. If it's unavailable, substitute with another hot sambal.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Off-dry riesling.

Featured in

May 2014

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