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.

Cornersmith Annandale opens

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

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.

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.

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.

Cola and lime snow cones


Experiment with the amount of cola syrup you add to the ice - and for an extra kick, throw in a splash of golden rum.

You'll need

600 gm ice cubes To serve: lime wedges   Cola syrup 400 gm caster sugar 75 gm brown sugar Grated rind and juice of 1 lemon, 1 lime and 1 orange 1 cinnamon quill 1 tsp finely grated ginger ½ star anise ½ tsp coriander seeds ¼ tsp dried lavender 1/8 tsp finely grated nutmeg ½ vanilla bean, split, seeds scraped ½ tsp citric acid

Method

  • 01
  • For cola syrup, stir ingredients, except juices, vanilla and citric acid, with 300ml water in a saucepan over medium heat to dissolve sugar, bring to the simmer, then reduce heat to low and simmer to develop flavours (5 minutes). Cool (about 1 hour), then stir in juices, vanilla and citric acid, strain through a fine sieve and refrigerate in a sealed bottle. Makes about 600ml. Cola syrup will keep for a month.
  • 02
  • To serve, finely crush ice in a food processor and pack into serving cups or dishes, drizzle with cola syrup and squeeze lime juice over the top.

At A Glance

  • Serves 8 - 10 people
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Twenty
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Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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At A Glance

  • Serves 8 - 10 people

Featured in

Jan 2015

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