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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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Larb gai roll


We've been more than a little interested in Boon Café , the new venture from Sydney's Chat Thai group, which makes entirely untraditional and completely delicious Thai sandwiches by marrying authentic dishes with the best local bread and butter. This recipe is inspired by their first prototype, which combines all the spice of a classic larb with the handiness of a roll.

You'll need

4 wholegrain bread rolls To serve: mayonnaise and red oak lettuce   Larb gai 1 tbsp white glutinous rice 15 gm (3cm piece) galangal, peeled and sliced 2 tbsp peanut oil 800 gm coarsely minced chicken 2 garlic cloves, crushed 60 ml (¼ cup) each lime juice and fish sauce, or to taste 1 tbsp crushed light palm sugar ½ cup (firmly packed) coriander, finely chopped ¼ cup (firmly packed) mint, finely chopped, plus extra leaves, to serve 2 golden shallots, thinly sliced on a mandolin 3 tsp roasted dried chilli flakes, or to taste

Method

  • 01
  • For larb gai, dry-roast rice in a frying pan over high heat, shaking occasionally, until fragrantly nutty (3-5 minutes). Finely grind with a mortar and pestle. Add galangal to pan, and toast and grind in the same way, then reserve separately. Heat peanut oil in a wok until hot. Add chicken and galangal and stir-fry until golden (5-7 minutes), add garlic, lime juice, fish sauce and palm sugar, stir to combine (1-2 minutes), then add ground rice and toss to form a thick sauce (1 minute). Adjust seasoning (it should taste sour and salty). Just before serving, add herbs and shallots, and toss to combine.
  • 02
  • Halve the bread rolls and spread with mayonnaise to taste, spoon in larb gai, scatter over extra mint and roasted chilli flakes to taste, and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Tangy white pinot gris.

Featured in

Sep 2014

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