The Paris issue

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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.

Blood orange and buttermilk jelly


Start this a day ahead to set the jelly.

You'll need

500 ml (2 cups) freshly squeezed blood orange juice 280 gm caster sugar 7 titanium-strength gelatine leaves 50 ml milk Finely grated rind of 1 lemon 150 ml buttermilk, well-shaken 3 blood oranges, segmented 250 gm strawberries (about 1 punnet), hulled and cut into wedges 120 gm raspberries (about 1 punnet) 50 ml moscato 2 tsp pure icing sugar, sieved

Method

  • 01
  • Stir juice, 240gm sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then transfer to a sieve lined with muslin placed over a deep bowl and leave to strain (1-2 hours; don’t press the pulp). Meanwhile, soften 5 gelatine leaves in a bowl of cold water (5 minutes). Transfer strained juice mixture to a saucepan (discard pulp) and warm over medium-high heat, squeeze excess water from gelatine, add to pan, stir to dissolve then strain into a 1.75-litre mould and refrigerate until set (3-4 hours).
  • 02
  • Soften remaining gelatine in a bowl of cold water (5 minutes). Bring milk, rind and remaining sugar to a simmer in a saucepan over medium-high heat, stirring to dissolve sugar, then remove from heat. Squeeze excess water from gelatine, add to pan and stir to dissolve, then add buttermilk and whisk to combine. Cool slightly, then pour onto set blood orange jelly and refrigerate to set (overnight).
  • 03
  • Combine orange segments, strawberries, raspberries and moscato in a bowl with icing sugar and stand for 10 minutes to macerate.
  • 04
  • To serve, briefly dip mould into a large bowl of hot water, then loosen around the sides by gently pulling jelly with a finger to break the vacuum. Place a serving plate on top of mould and invert. Carefully remove mould and serve with blood orange and raspberry salad.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Sep 2014

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