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.

Cheesy potato and garlic pull-aparts


Potato bread makes for serious carb-loading, but it's so good. By all means add some herbs here, particularly rosemary. It can also be left as a loaf and cut into slices after baking.

You'll need

500 gm floury potatoes (such as desiree), quartered 50 ml olive oil 2 heads of garlic 500 gm (3 1/3 cups) bread flour 2 tsp salt ½ tsp dried yeast 160 gm coarsely grated Tilsit or Gruyère

Method

  • 01
  • Preheat oven to 180C. Spread potatoes in a roasting pan, season to taste with sea salt, drizzle with a little olive oil and roast until tender (50 minutes to 1 hour). Remove and set aside to cool.
  • 02
  • Meanwhile, place garlic on an oven tray and roast until soft (8-10 minutes). Cool, then peel cloves carefully and set aside.
  • 03
  • Combine flour, salt and yeast and 360ml lukewarm water in an electric mixer fitted with a dough hook and knead until smooth and elastic (4-5 minutes, or you can knead by hand which will take 8-10 minutes). Place dough in a lightly oiled bowl and cover with a tea towel. Set aside in a warm place until doubled in size (1 hour).
  • 04
  • Preheat oven to 200C. On a lightly floured work surface roll out dough to a 25cm x 40cm rectangle. Scatter cheese, potatoes and garlic cloves over then, from the longest side, roll up into a cylinder and cut into 4cm-5cm pieces. Stand cut side up and press together on an oven tray lined with baking paper. Cover with a tea towel and set aside in a warm place until doubled in size (about 1 hour). Bake until golden brown (35-40 minutes). Serve warm.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Italian lager.

Featured in

Aug 2014

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