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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

First look: Cirrus, Sydney

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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.

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.

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.

Bloody Mary prawn rolls


Any small soft rolls work for this starter; we also have an excellent soft pull-apart roll recipe you can try. Start this recipe a day ahead to pickle the prawns.

You'll need

200 gm mayonnaise 2 tsp Tabasco, or to taste 1 small garlic clove, finely chopped Finely grated rind and juice of ½ lemon, or to taste To serve: buttered soft rolls, thickly sliced heirloom tomatoes, celery leaves and lemon wedges   Vodka-pickled prawns 2 tsp each coriander seeds and celery seeds 1 kg cooked prawns, peeled, tails intact 200 ml lemon juice, plus ½ lemon extra, thinly sliced 200 ml white vinegar 100 ml vodka 2 golden shallots, thinly sliced 2 long red chillies, split in half 1 garlic clove, thinly sliced 250 ml (1 cup) extra-virgin olive oil   Celery salt 1/3 cup (loosely packed) celery leaves 1½ tbsp sea salt flakes Finely grated rind of ½ lemon

Method

  • 01
  • For vodka-pickled prawns, finely crush coriander and celery seeds with a mortar and pestle, then combine with remaining ingredients except oil in a large bowl, season to taste and pack into a large sterilised jar or container. Top with oil and refrigerate overnight to marinate. Pickled prawns will keep refrigerated for 3 days.
  • 02
  • For celery salt, preheat oven to 180C. Spread celery leaves over an oven tray and roast, stirring occasionally, until dried (6-8 minutes). Cool, then coarsely grind with salt and lemon rind with a mortar and pestle. Store in an airtight container until required. Celery salt will keep for several weeks, but the flavour is brightest when used within a couple of days.
  • 03
  • Combine mayonnaise, Tabasco, garlic, lemon rind and juice in a bowl, season to taste, mix well and refrigerate for flavours to infuse (30 minutes and up to a week).
  • 04
  • To serve, drain prawns from marinade and serve with Tabasco mayonnaise, celery salt, buttered soft rolls, sliced heirloom tomatoes and celery leaves.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

A Bloody Mary, of course.

Featured in

Dec 2014

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