The Paris issue

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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.

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.

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.

Chicken stir-fried with holy basil and chilli

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.

Fennel salad with marinated anchovies and buttermilk curd


The vinegary piquancy of marinated anchovies makes an excellent addition to many dishes, and here they add a flourish to a light fennel salad. If you don't want to make buttermilk curd, simply top the salad with crumbled salted ricotta, or dollops of goat's curd.

You'll need

600 ml buttermilk 2 fennel, shaved on a mandolin 16 marinated white anchovies (see note) To serve: chervil To serve: grilled sourdough (optional)   Mustard dressing 1 tsp Dijon mustard 1½ tbsp tarragon vinegar 2 tbsp extra-virgin olive oil

Method

  • 01
  • For buttermilk curd, heat buttermilk and 2 tsp sea salt flakes in a saucepan over medium heat, stirring just until the buttermilk curd starts to separate from the whey (2-4 minutes). Do not overheat or the curd will start to cook. Set aside for 1 minute, then strain through muslin and place in the refrigerator to drain (1 hour).
  • 02
  • For mustard dressing, whisk all ingredients in a bowl and season to taste.
  • 03
  • Toss fennel with dressing in a bowl and season to taste. Transfer to a plate, top with buttermilk curd and marinated anchovies, scatter with chervil and serve with sourdough.

Note Marinated anchovies are available from select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Sancerre.

Featured in

Oct 2014

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