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 bisque


Soups are a no-brainer for a picnic, thanks to the magic of the Thermos. This classic bisque has a deep prawn flavour with fennel undertones.

You'll need

1 kg medium raw prawns, peeled, cleaned, shells and heads reserved 2 tbsp olive oil 4 onions, finely chopped 5 garlic cloves, thinly sliced 2 baby fennel bulbs, trimmed and finely chopped 2 tbsp tomato paste 1 tbsp Pernod 75 gm butter, diced 75 gm (½ cup) plain flour To serve: tarragon leaves

Method

  • 01
  • Preheat oven to 180C. Place reserved prawn heads and shells on an oven tray and roast until deep orange and crisp (10-15 minutes). Set aside.
  • 02
  • Heat olive oil in a stockpot and sauté onion, garlic and fennel over low heat until very tender (12-15 minutes). Add prawn heads and shells, crush into small pieces with a wooden spoon, add tomato paste, increase heat to medium-high and cook until paste darkens (4-5 minutes). Add Pernod, cook for another minute, then add 3 litres water, increase heat, bring to the boil, then reduce heat to medium and simmer until well flavoured (30-40 minutes). Strain into a large bowl (discard solids).
  • 03
  • Heat butter in a large saucepan over medium heat until bubbling, add flour and stir continuously until golden (2-3 minutes). Remove from heat and whisk in a little prawn stock. Return to heat and stir until thick, add remaining stock and stir over medium heat until mixture begins to simmer. Remove from heat, add prawns, season to taste and serve warm garnished with tarragon.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Provençal rosé.

Featured in

Oct 2014

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