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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.

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.

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.

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."

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Eggnog ice-pops with milk crumb


These icy treats transform the traditional flavours of eggnog into a dessert well suited to a summer Christmas. And as a bonus, they don't need an ice-cream maker. The milk crumb is inspired by a recipe by Christina Tosi of Momofuku Milk Bar.

You'll need

300 ml pouring cream 150 ml milk 30 ml each Cognac and dark rum Thinly peeled rind of 1 orange, juice of ½ 1 vanilla bean, seeds scraped 5 egg yolks 100 gm raw caster sugar 1 tsp finely grated nutmeg   Milk crumb 30 gm dried milk powder 20 gm plain flour 1 tbsp caster sugar Finely grated rind of 1/4 lemon 30 gm butter, melted

Method

  • 01
  • Bring cream, milk, Cognac, rum, rind, juice, and vanilla bean and seeds to a simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), then whisk in spices. Pour cream mixture into yolk mixture, whisking continuously, then return to pan and stir continuously over medium heat until mixture thickly coats the back of a wooden spoon (4-5 minutes). Strain into a bowl, whisk occasionally until cool, then refrigerate until thick and completely chilled (2-3 hours). Pour into 125ml ice-pop or dariole moulds, freeze until half-frozen (2-3 hours), insert ice-pop sticks and freeze until firm (2-3 hours).
  • 02
  • For milk crumb, preheat oven to 140C and line a baking tray with baking paper. Combine ingredients except butter and 1 tsp sea salt in a bowl, then add butter and mix until clusters form. Spread on baking tray and bake, stirring occasionally, until dry and pale (8-10 minutes). Cool completely on tray and store in an airtight container until required. Milk crumb will keep for a week.
  • 03
  • Dip moulds in hot water briefly to release ice-pops, place on a baking tray lined with baking paper, cover with plastic wrap and freeze until required. Serve ice-pops with milk crumb for dipping.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2014

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