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.

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.

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Flourless apple, almond, raisin and ginger cake

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Dutch pea and ham soup


It's hard to go past a good pea and ham soup, and the addition of celeriac in the Dutch version, traditionally called erwtensoep, is most welcome. With a slight aniseed flavour and creamy texture, it will become a new favourite.

You'll need

60 ml (1/4 cup) olive oil 2 leeks (white part only), thinly sliced 2 celery stalks, finely chopped 1 onion, thinly sliced 2 garlic cloves, thinly sliced 400 gm celeriac, cut into 3cm cubes, plus 100gm extra, thinly sliced on a mandolin 1 smoked ham hock (about 950gm) 300 gm smoked pork ribs 500 gm split peas, rinsed well, drained For deep-frying: vegetable oil 2 smoked sausages, such as knackwurst or rookwurst, thinly sliced To serve: celery leaves and snow pea tendrils

Method

  • 01
  • Heat 2 tbsp olive oil in a large saucepan over medium heat. Add leeks, celery, onion and garlic, and sauté until very tender (10-12 minutes). Add chopped celeriac, ham hock, smoked ribs, split peas and 3 litres water. Bring to the simmer, reduce heat to low, cover and simmer, topping up with water to keep ham hock covered and skimming off foam from the top occasionally, until ham hock and split peas are very tender (2½-3 hours). Remove hock and ribs and set aside to cool, then shred meat (discard skin, bones and sinew). Purée soup with a hand-held blender, add meat to soup, heat through, season to taste and keep warm.
  • 02
  • Heat vegetable oil in a deep-sided frying pan or deep-fryer to 160C. Add sliced celeriac and fry, turning occasionally, until golden (2-3 minutes). Transfer to a tray lined with paper towels using a slotted spoon. Season to taste with sea salt flakes and set aside until required.
  • 03
  • Heat remaining olive oil in a frying pan over medium heat, cook sausages, turning occasionally, until golden (1-2 minutes). Serve scattered over hot soup with celery leaves and snow pea tendrils, and celeriac chips to the side.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-flavoured wheat beer.

Featured in

Aug 2014

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