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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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.

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.

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.

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 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.

Flourless apple, almond, raisin and ginger cake

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Chicken, quince, lemon and almond tagine

Quince works really well in savoury dishes. Here it's cooked for less time than usual, so it doesn't develop the intense sweetness of longer methods and has a lighter texture. Serve this tagine with pilaf-style rice.

You'll need

1 quince 1 lemon, halved 100 gm clarified butter 1 chicken, jointed into 8 pieces 1 onion, finely chopped 60 gm natural almonds 1 cinnamon quill 1 tbsp honey ½ tsp each ground ginger and cumin Large pinch of white pepper Large pinch of saffron threads, soaked in 60ml hot water Thinly sliced rind of 1 preserved lemon To taste: lemon juice To serve: pilaf-style rice


  • 01
  • Peel and halve the quince, squeeze lemon juice over and rub into flesh, then steam quince over a saucepan of simmering water until just tender (20-25 minutes). Set aside until cool, then cut into wedges.
  • 02
  • Heat half the clarified butter in a large casserole over medium-high heat and brown chicken pieces (5-7 minutes). Remove chicken from pan, add onion and stir occasionally until golden (5-7 minutes), then add almonds and cinnamon and stir occasionally until toasted (3-5 minutes). Transfer to a plate.
  • 03
  • Heat remaining clarified butter in casserole, add honey and cook over high heat until starting to caramelise (1 minute), then add quince and turn occasionally until golden (2-4 minutes). Set quince aside, add spices and white pepper to pan, stir to combine, then return onion mixture and chicken to the pan with saffron water and preserved lemon, and season to taste. Bring to the boil, then cover with a lid and simmer over medium-low heat until chicken is just tender (40-50 minutes). Return quince to pan and cook for a further 20 minutes, then season to taste with salt, white pepper and lemon juice, and serve with a pilaf-style rice.

At A Glance

  • Serves 4 - 6 people
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things to do this autumn

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At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2014

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