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.

Flourless apple, almond, raisin and ginger cake

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.

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.

Ham hock and fresh pea soup


Here's a fresh take on traditional pea and ham soup, usually made with split peas. The vibrant green colour from the fresh peas adds visual appeal. If really fresh peas aren't available, use frozen baby peas.

You'll need

1 ham hock (about 1.3kg) 3 brown onions, 1 quartered, 2 thinly sliced 1 each carrot and celery stalk, coarsely chopped 1 fresh bay leaf 50 gm butter, coarsely chopped 280 gm podded peas (650gm unpodded)

Method

  • 01
  • Place ham hock, quartered onion, carrot, celery and bay leaf in a large saucepan, cover with cold water, bring to a simmer and cook until the meat is falling from the bone (1-1¼ hours). Remove ham hock and shred meat (discard skin, bone and sinew). Strain and reserve cooking liquid.
  • 02
  • Heat butter in a large saucepan and sauté sliced onions over low heat until very soft and beginning to caramelise (10-12 minutes). Add peas and 2 litres reserved ham stock (top up with water if you don’t have enough stock), simmer until peas are tender (1-2 minutes), then purée in a blender or with a hand-held blender until smooth, adding more stock as necessary for desired consistency. Season to taste, divide among serving bowls, top with shredded ham hock and serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Late-harvest golden pinot gris.

Featured in

Dec 2014

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