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.

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."

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.

Pancetta-wrapped barbecue chicken


This shows the versatility of barbecues. If you don't have a kettle barbecue, just cover the chicken with a metal mixing bowl, ensuring the bowl doesn't touch the bird.

You'll need

14 thin slices mild pancetta 1 chicken (about 1.8kg) 1 orange and 1 lemon, thickly sliced (grate rind first for the stuffing) 1 head of garlic, halved For drizzling: olive oil 3 baby cos lettuce, hearts halved, outer leaves coarsely torn 8 spring onions, trimmed and halved 50 ml olive oil 1 tbsp Sherry vinegar 1 tsp Dijon mustard ½ cup (loosely packed) mint   Thyme, hazelnut and pistachio stuffing 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 80 gm coarse fresh sourdough breadcrumbs 20 gm coarsely chopped pistachios 1/3 cup finely chopped flat-leaf parsley 2 tbsp finely chopped thyme Finely grated rind of 1 lemon and 1 orange

Method

  • 01
  • For thyme, hazelnut and pistachio stuffing, heat oil in a small saucepan over medium-high heat, add onion and garlic and stir occasionally until pale golden and tender (6-8 minutes). Tip into a bowl, stir in remaining ingredients, season to taste and set aside to cool, then stuff into chicken.
  • 02
  • Heat a kettle barbecue to medium-high heat. Overlap pancetta slices across chicken breasts, truss legs with kitchen string, then place chicken on the citrus slices spread in the base of a roasting pan lined. Add garlic to pan, drizzle chicken with a little oil and season to taste, then place in barbecue, close the lid and roast, basting occasionally with pan juices, until cooked through and juices run clear when thigh is pierced with a skewer (45-50 minutes). Remove from tray and set aside to rest.
  • 03
  • While the chicken is resting, drizzle lettuce hearts and spring onions with a little olive oil and barbecue cut-sides down until slightly charred (4-5 minutes), then transfer to a bowl and set aside.
  • 04
  • Discard citrus slices from roasting pan, squeeze garlic cloves into pan juices and mash with a fork. Add oil, vinegar and mustard and season to taste. Drizzle a little of the pan juices over lettuce and spring onions, add torn lettuce leaves and mint, season to taste and toss to combine. Serve alongside pancetta-wrapped chicken with extra pan juices to spoon over.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Something rich but dry such as an orange (skin-contact white) wine.

Featured in

Jan 2015

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