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.

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.

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.

Smoky chilli chicken with barbecued corn, crushed avocado and soft tacos


Spiced barbecued chicken makes an excellent filling for soft tacos, and here the barbecue does triple duty by cooking the corn and tortillas, too.

You'll need

100 ml (¼ cup) olive oil, plus extra for brushing Juice of 2 limes, plus wedges to serve 2 tsp ground pasilla chilli (see note) 1 tsp each ground cumin and ground coriander 1 garlic clove, finely chopped 10 skinless chicken thigh fillets, cut into large pieces 3 corn cobs 2 heirloom tomatoes, such as oxheart, coarsely chopped To serve: coriander sprigs 12 corn tortillas   Crushed avocado 2 avocados, coarsely chopped 2 garlic cloves, finely chopped 1 small red chilli, finely chopped 50 ml olive oil Juice of 2 limes, or to taste Pinch of ground pasilla chilli ½ cup coarsely chopped coriander

Method

  • 01
  • Combine 60ml oil, juice of 1 lime, spices and garlic in a bowl and season to taste. Add chicken, stir to coat and refrigerate to marinate while you cook the corn and make the crushed avocado.
  • 02
  • Heat a barbecue to medium-high heat. Drizzle corn with oil and barbecue, turning occasionally, until tender and slightly scorched (10-12 minutes). When cool enough to handle, cut kernels from cobs, transfer to a bowl and set aside. Just before serving, add tomato and remaining olive oil and lime juice, seaston to taste, toss to combine and top with coriander.
  • 03
  • Meanwhile, for crushed avocado, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 04
  • Warm tortillas on the barbecue, turning once (1 minute each side), then wrap in a tea towel and set aside to steam. Thread chicken pieces onto skewers and barbecue, turning occasionally, until browned and cooked through (6-8 minutes). Serve with tortillas, corn salad, crushed avocado and lime wedges.

Note Pasilla chillies are dried Mexican chillies with a deep smoky flavour and are available from Herbie's Spices. If it's unavailable, substitute smoked paprika.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A cold Mexican lager.

Featured in

Jan 2015

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