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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.

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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."

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.

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.

Chicken stir-fried with holy basil and chilli

Cuban black beans and rice with pulled beef


Begin this recipe a day ahead to soak the beans.

You'll need

200 gm dried black beans, soaked overnight in cold water, drained 1½ tbsp olive oil ½ small Spanish onion, finely chopped 1 garlic clove, finely chopped 400 gm (2 cups) long-grain white rice 1.25 litres (5 cups) hot chicken stock ½ cup coarsely chopped coriander, plus extra sprigs to serve Juice of 2 limes, plus extra wedges to serve 1½ tbsp extra-virgin olive oil To serve: coarsely chopped pickled jalapeño chillies   Pulled beef 2 tbsp olive oil 1.5 kg piece flank steak (bavette) 1 Spanish onion, thinly sliced 1 long green chilli, seeds discarded, thinly sliced 2 garlic cloves, finely chopped 2 tsp each ground cumin and ground coriander 400 gm canned crushed tomatoes 30 gm chipotle chillies in adobo 500 ml (2 cups) beef stock Thinly peeled rind and juice of 1 orange 2 fresh bay leaves 1 tbsp Sherry vinegar

Method

  • 01
  • For pulled beef, preheat oven to 150C. Heat oil in a large frying pan over medium-high heat, add steak and brown well all over (4-5 minutes), then transfer to a roasting pan large enough to fit steak snugly. Add onion, chilli and garlic to frying pan, stir occasionally until tender (5-6 minutes), then add spices and stir until fragrant (1 minute). Add tomatoes and chillies in adobo, simmer until reduced by half (3-4 minutes), then add stock, orange rind and juice and bay leaves, and bring to the simmer. Season to taste, pour onto steak, cover tightly with foil and roast until fork tender (3-3½ hours). Remove steak from braising liquid and shred with a fork. Transfer braising liquid to a saucepan and simmer over medium-high heat until reduced to a thick sauce (5-10 minutes). Add vinegar, adjust seasoning to taste and stir in shredded beef.
  • 02
  • Cover black beans generously with cold water in a saucepan, place over medium-high heat, bring to the boil and cook until just tender (30-40 minutes). Drain and set aside.
  • 03
  • Meanwhile, heat olive oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes). Add rice, stir to coat, then add stock, season to taste, bring to the boil, then reduce heat to medium, cover with a tight-fitting lid, and cook until rice is tender and stock is absorbed (15-20 minutes). Add beans, coriander, lime juice and extra-virgin olive oil, and serve hot with pulled beef, topped with coriander and jalapeños, and with lime wedges alongside.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Dark porter.

Featured in

Jun 2014

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