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.

Four-bean salad with roast cauliflower


This dish perfectly illustrates the idea that salads aren't reserved for summer. Cook the beans from scratch to achieve the best flavour. Begin this recipe a day ahead to soak the beans.

You'll need

200 gm dried four bean mix (see note), soaked overnight in cold water, drained 3 thyme sprigs 1 fresh bay leaf 2 tsp fennel seeds 1 tsp each black peppercorns and dried red chilli flakes Finely grated rind and juice of 1 lemon 700 gm cauliflower (about 1 small), cut into small florets 2 tbsp olive oil ½ head radicchio, leaves coarsely torn 1 baby fennel bulb, thinly shaved on a mandolin, fronds reserved ½ cup coarsely chopped flat-leaf parsley 2 golden shallots, thinly sliced ½ garlic clove, finely chopped 50 ml extra-virgin olive oil 25 ml Sherry vinegar, or to taste

Method

  • 01
  • Combine beans, thyme sprigs and bay leaf in a saucepan, cover well with unsalted cold water, bring to the boil over medium-high heat and cook until tender (45-50 minutes). Drain (discard thyme and bay leaf) and transfer to a bowl.
  • 02
  • Meanwhile, preheat oven to 220C. Coarsely crush fennel seeds, peppercorns and chilli with a mortar and pestle, add lemon rind and 3 tsp sea salt, and stir to combine. Transfer a third of the mixture to a large bowl (reserve remainder), add cauliflower and oil, and toss to coat well. Add half the lemon juice, toss again, and spread evenly over an oven tray lined with baking paper. Roast, stirring occasionally, until well browned and very tender (30-35 minutes).
  • 03
  • Add cauliflower to beans along with radicchio, fennel, parsley, shallot and garlic, toss well, then add extra-virgin olive oil, vinegar, and remaining lemon juice and toss to coat. Scatter with fennel fronds and serve warm with reserved crushed fennel mix to the side.

Note Four bean mix is a pre-mixed combination of chickpeas, baby green lima beans, red kidney beans and cannellini beans sold in supermarkets. If unavailable, use a combination of similar-sized dried legumes of your choice.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rich chardonnay.

Featured in

Jun 2014

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