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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.

First look: Cirrus, Sydney

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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.

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.

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Philippe, Melbourne review

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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.

Peach-Ginger Punch with Rye


The peach purée for this punch can be made a day ahead - add the other ingredients just before serving. For the best flavour, use very ripe peaches and make sure the boozy peach nectar is well-chilled. Serve the punch with extra sliced peaches macerated in rye whiskey for an added kick.

You'll need

6 ripe yellow peaches (1.2kg), crosses scored on the bases Juice of 1 lemon 750 ml (3 cups) ginger beer 300 ml rye whiskey 60 ml St-Germain liqueur To serve: thin peach wedges macerated in rye whiskey and mint leaves (optional)

Method

  • 01
  • Blanch peaches until just tender and skins start to split (1 minute), then drain. Remove skins (it’s okay if some flesh comes away too) and place them in a bowl with lemon juice. Stand until colour seeps from them (about a minute), then transfer to a blender along with peach flesh. Blend to a smooth purée, then transfer to a sterile bottle with tight lid and refrigerate until required. Purée will keep refrigerated for 2 days.
  • 02
  • Add ginger beer gradually (it will bubble up) along with the rye whiskey and St-Germain to chilled peach purée, then transfer to individual serving bottles, seal again and keep on ice ready to serve.

Note This recipe makes about 1.5 litres.


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Dec 2014

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