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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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

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

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.

Iceberg lettuce salad with bacon, pine nuts and buttermilk dressing


If you're transporting this salad, keep all your ingredients separate, then layer them on a platter when you're ready to serve.

You'll need

80 gm pine nuts 12 thin rashers of belly bacon 2 iceberg lettuces, cut into wedges 1 cup (firmly packed) mixed torn herbs, such as chopped chives, dill sprigs and flat-leaf parsley   Buttermilk dressing 160 ml buttermilk 50 ml lemon juice 50 ml mild-flavoured extra-virgin olive oil 2 heaped tbsp finely grated Parmigiano-Reggiano 2 tsp Dijon mustard

Method

  • 01
  • Preheat oven to 200C. Roast pine nuts on an oven tray, shaking occasionally, until light golden (5-7 minutes). Cool on tray, stirring occasionally.
  • 02
  • Roast bacon on a tray lined with baking paper, turning occasionally, until crisp and golden (about 20 minutes). Set aside to cool, then break into shards and set aside.
  • 03
  • For buttermilk dressing, shake ingredients well in a sealed jar, season to taste and refrigerate until required.
  • 04
  • To serve, arrange lettuce in a large bowl, drizzle with dressing, then scatter with bacon, pine nuts and herbs.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2014

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