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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.

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.

Pickett's Deli & Rotisserie, Melbourne

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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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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."

Chicken stir-fried with holy basil and chilli

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.

Anzac and golden syrup ice-cream sandwiches


These make s a great dessert for an Australia Day barbecue - you can make them ahead and keep them in the freezer ready to go as a party treat.

You'll need

150 gm (1 cup) plain flour 90 gm (1 cup) rolled oats 45 gm (¾ cup) shredded coconut 130 gm brown sugar 1 tsp ground ginger 150 gm butter, coarsely chopped 2 tbsp golden syrup 1 tsp bicarbonate of soda   Golden syrup ice-cream 125 ml (½ cup) golden syrup 50 gm butter, coarsely chopped 375 ml (1½ cups) pure cream 375 ml (1½ cups) milk 5 egg yolks 1 tsp vanilla extract

Method

  • 01
  • For golden syrup ice-cream, cook golden syrup in a saucepan over medium heat until dark caramel (4-5 minutes). Remove from heat, add butter and ½ tsp sea salt flakes and swirl to combine, then whisk in cream and return to heat. Add half the milk, whisk to combine and remove from heat. Whisk yolks in a bowl until pale (1-2 minutes), then add milk mixture in a thin steady stream, whisking continuously until incorporated. Return to pan and stir continuously over low heat until thick (3-4 minutes). Transfer to a bowl placed over another bowl of iced water. Add remaining milk, stir occasionally until cool, then refrigerate to chill. Churn in an ice-cream machine, then transfer to a container and freeze until required. Makes about 1.2 litres.
  • 02
  • Preheat oven to 160C and line 2 baking trays with baking paper. Combine flour, oats, coconut, sugar and ginger in a bowl. Stir butter and golden syrup in a saucepan over low heat until melted, then remove from heat. Combine bicarbonate of soda with 2 tbsp hot water, stir into butter mixture, then pour into oat mixture and mix well. Roll level tablespoonfuls of dough into balls and place on trays, press lightly and bake in batches until golden (14-16 minutes). Set aside to cool.
  • 03
  • To serve, sandwich scoops of golden syrup ice-cream between Anzac biscuits and eat immediately or freeze for later.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Jan 2015

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