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.

Flourless apple, almond, raisin and ginger cake

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.

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.

Chocolate and coffee fudge cakes with Bourbon chocolate sauce


The combination of a rich mud cake and fudgy brownie with the addition of coffee makes this a lovely after-dinner treat or an equally delicious mid-morning pick-me-up. Instant coffee may seem unusual, but it adds a more robust coffee hit and is easier to incorporate into the dry mix.

You'll need

65 gm (½ cup) hazelnuts 250 gm (1¼ cups) caster sugar 145 gm butter, coarsely chopped 65 gm (¾ cup) Dutch-process cocoa powder 1 tbsp instant coffee granules 2 eggs, chilled 75 gm (½ cup) plain flour To serve: espresso coffee and vanilla ice-cream, optional   Bourbon chocolate sauce 200 gm dark chocolate (65% cocoa solids), roughly chopped 60 ml (¼ cup) thickened cream 20 ml Kentucky Bourbon

Method

  • 01
  • Preheat oven to 160C. Roast hazelnuts on a baking tray until dark brown (5-7 minutes), then rub off skins with a tea towel.
  • 02
  • Combine sugar, butter, cocoa, coffee and ½ tsp salt in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until melted and combined (the mixture may be a little gritty; this is fine). Set aside to cool (3-4 minutes), then add eggs one at a time, beating with a wooden spoon between additions until glossy (3-4 minutes). Add flour, beat to combine, then mix in nuts and spoon mixture into a buttered 20cm-square tin lined with baking paper and smooth top. Bake until a skewer inserted comes out clean (20-25 minutes). Cool in tin, then cut into irregular squares.
  • 03
  • For Bourbon chocolate sauce, combine ingredients in a heatproof bowl over a saucepan of simmering water and stir until melted.
  • 04
  • Serve chocolate and coffee fudge cakes drizzled with Bourbon chocolate sauce alongside a shot of espresso poured over a scoop of vanilla ice-cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2014

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