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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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.

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.

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.

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.

Spicy cornmeal waffles with popcorn chicken, honey and hot sauce


These waffles, with their combination of hot and sweet, are inspired by our contributing food editor Alice Storey's travels in Texas. They're best served fresh.

You'll need

To serve: honey, hot sauce, thinly sliced spring onion and lime wedges   Popcorn chicken 6 skinned and boned chicken thighs, cut into bite-sized pieces 375 ml (1½ cups) buttermilk, well shaken Juice of 2 limes 2 tbsp hot sauce For deep-frying: vegetable oil 220 gm rice flour 75 gm (½ cup) self-raising flour 1½ tsp each ground chilli, ground cumin and smoked paprika   Spicy cornmeal waffles 225 gm (1½ cups) plain flour 170 gm (1 cup) fine polenta 2 tsp baking powder 1 tsp bicarbonate of soda 1 tsp each ground chilli and ground cumin 600 ml buttermilk 90 gm melted butter 2 eggs 1 tbsp hot sauce 3 spring onions, thinly sliced

Method

  • 01
  • For popcorn chicken, combine chicken, buttermilk, lime juice and hot sauce in a bowl, season to taste and refrigerate to marinate (1 hour). Heat oil in a deep-fryer to 180C. Combine flours and spices in a bowl and season to taste. Remove chicken from buttermilk mixture, then toss in seasoned flour. Dip again in the buttermilk mixture, then again in seasoned flour and shake off excess. Deep-fry in batches until golden and cooked through (3-4 minutes), then drain on paper towels.
  • 02
  • For spicy cornmeal waffles, combine dry ingredients thoroughly in a bowl, then make a well in the centre. Whisk the wet ingredients in a separate bowl to combine, add to well in dry ingredients and mix until smooth. Add 2 tsp sea salt, then stir in spring onion and stand to rest (15 minutes). Heat a waffle iron and cook waffle batter in batches, according to the manufacturer’s instructions, until golden and crisp (4-5 minutes). Serve hot topped with popcorn chicken, drizzled with honey and hot sauce, scattered with spring onion and with lime wedges on the side.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

India pale ale.

Featured in

Sep 2014

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