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.

Prawn and egg roti


This Indonesian-style flatbread crammed with toppings is great for breakfast, lunch or dinner.

You'll need

For deep-frying: sunflower oil 3 golden shallots, thinly sliced on a mandolin 4 eggs 4 roti (see note) 1 kg (about 20 medium) uncooked prawns, peeled, cleaned, coarsely chopped 1 garlic clove, thinly sliced 1 tbsp sambal bajak (see note)   Bean sprout salad 2 vine-ripened tomatoes, diced 100 gm bean sprouts 2 heaped tbsp (about ¼ bunch) garlic chives, coarsely chopped 1 tbsp fish sauce, or to taste Juice of 1 lime, or to taste 1 tsp crushed light palm sugar

Method

  • 01
  • For bean sprout salad, combine ingredients in a bowl, toss to combine and season to taste.
  • 02
  • Preheat oven to 140C. Heat 2cm oil in a wok over medium-high heat until shimmering, add shallots and stir continuously until golden and crisp (2-3 minutes). Remove with a slotted spoon and set aside to drain on paper towels.
  • 03
  • Crack eggs one at a time into hot oil in wok and fry until golden and cooked, but yolk is still soft (2-3 minutes). Drain on paper towels and keep warm.
  • 04
  • Heat a large frying pan or char-grill over high heat until hot, add roti one at a time and turn occasionally until hot (1-2 minutes each side), then transfer to oven to keep warm.
  • 05
  • Drain oil from wok, return 60ml (¼ cup) to wok and heat over high heat. Add prawns, garlic and sambal bajak, toss to combine and fry, stirring occasionally, until fragrant and prawns are pink and cooked through (2-3 minutes). Spoon onto roti, then top with bean sprout salad, scatter with fried shallots, top with eggs, season to taste and serve warm with extra sambal bajak.

Note Roti are available at select delicatessens and Indian grocers, as is sambal bajak, a mild, tomato-based chilli sauce.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cold refreshing lager.

Featured in

Sep 2014

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