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.

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.

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.

Cornersmith Annandale opens

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

Philippe, Melbourne review

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

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.

Shepherd’s pie


Here we've ratcheted up the humble shepherd's pie, replacing the mince with shredded lamb shoulder. The anchovies are a natural salty match to the lamb and add seasoning rather than the fishy flavour you might expect. Embrace and enjoy.

You'll need

2 tbsp olive oil 2 onions, finely chopped 1.6 kg boneless lamb shoulder, cut into 5cm pieces 2 carrots, finely chopped 35 gm (¼ cup) plain flour 3 anchovy fillets 60 ml (¼ cup) Worcestershire sauce 600 gm floury potatoes 200 ml milk 40 gm butter, diced

Method

  • 01
  • Preheat oven to 150C. Heat oil in a flameproof casserole over low-medium heat, add onion and cook gently until very tender (8-10 minutes). Add lamb, increase heat to high and brown all over. Add carrot, flour, anchovies and Worcestershire sauce, and cook, stirring occasionally, to cook out the taste of the flour (3-4 minutes). Add and 500ml water, then cover and bake until lamb is tender (3-3¼ hours).
  • 02
  • Cover potatoes with plenty of cold salted water in a saucepan, bring to the boil over medium-high heat and cook until tender (15-20 minutes). Drain, cool for 5 minutes, then peel and press through a potato ricer or a sieve. Heat milk in a saucepan over medium-high heat, add potato and butter and stir continuously over low heat until smooth. Season to taste.
  • 03
  • Using a slotted spoon, remove lamb from braising liquid and, using 2 forks, coarsely shred, then return to sauce and adjust seasoning. Spoon lamb mixture into a large baking dish and top with mashed potato. Increase oven to 180C and bake pie until potato is golden (15-20 minutes) and serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

McLaren Vale grenache.

Featured in

Aug 2014

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