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 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.

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.

Coconut rice pudding with star anise and rhubarb


Rice pudding is one of our favourite winter sweets. Here we've sweetened it with coconut sugar and flavoured it with vanilla and star anise. Poached rhubarb adds a tangy twist.

You'll need

500 ml (2 cups) coconut milk 500 ml (2 cups) pouring cream 150 gm arborio rice, rinsed well 1 star anise 80 gm each caster sugar and coconut sugar (see note) 3 egg yolks To serve: coconut cream and coconut sugar (optional)   Poached rhubarb 400 gm rhubarb (about 1 bunch), trimmed, cut into 5cm lengths 75 gm each caster sugar and coconut sugar 1 vanilla bean, split, seeds scraped 1 star anise

Method

  • 01
  • Bring coconut milk, cream, rice and star anise to the simmer in a saucepan over medium heat and stir occasionally at first, then more frequently, until rice is almost tender (15-20 minutes).
  • 02
  • Whisk sugars and yolks in a bowl until pale (2-3 minutes), add to rice mixture and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat.
  • 03
  • For poached rhubarb, toss rhubarb, sugars and vanilla seeds in a bowl, spread in a deep frying pan, add vanilla bean, star anise and 50ml water, and stir gently over medium-high heat until sugar dissolves. Bring to the simmer, cover with a lid and cook until rhubarb is just tender (3-4 minutes). Uncover and set aside.
  • 04
  • Divide warm rice pudding among bowls, top with warm rhubarb and syrup, and serve with coconut cream to drizzle and extra coconut sugar.

Note Coconut sugar is produced from the sap of coconut palm flowers and comes in a block or granulated. It's sold at Asian grocers and health-food shops.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2014

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