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.

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

Pickled ginger and cabbage salad


This salad is inspired by the Burmese salad gin thoke, meaning ginger mix. It makes a great light lunch on its own, or a wonderful accompaniment to grilled fish or chicken.

You'll need

70 gm roasted peanuts 50 gm dried prawns 3 tsp sesame seeds ½ Spanish onion, thinly sliced 500 gm Chinese cabbage (about ½), thinly sliced, some leaves reserved to serve To taste: juice of 2-4 limes To taste: fish sauce   Pickled ginger 100 gm young ginger, thinly sliced on a mandolin 100 ml rice vinegar 2 tbsp fish sauce 1 tbsp caster sugar   Garlic oil 60 ml (¼ cup) peanut oil 3 garlic cloves, thinly sliced

Method

  • 01
  • For pickled ginger, combine ingredients and 1 tbsp water in a small saucepan, bring to the boil, then simmer over low heat until ginger is tender (6-12 minutes). Cool in syrup, then refrigerate until required. Pickled ginger is best made at least a day before using. Drain and cut into bite-size pieces before serving.
  • 02
  • For garlic oil, heat oil in a small saucepan over low heat, add garlic and cook until light golden (2-4 minutes). Remove garlic with a slotted spoon and reserve. Transfer 40ml oil to a small bowl.
  • 03
  • Add peanuts, prawns and sesame seeds to remaining oil in the pan and stir occasionally until lightly toasted (1-2 minutes). Transfer to a bowl.
  • 04
  • Combine onion, cabbage and pickled ginger in a bowl, add peanut and prawn mixture and toss to combine. Add reserved garlic oil, and lime juice and fish sauce to taste, and toss to combine. Serve scattered with reserved garlic slices and topped with pickled ginger.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp sauvignon blanc.

Featured in

May 2014

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