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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

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.

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.

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.

Spiced peanuts with kaffir lime


Kaffir lime gives these nuts a nice fragrant note and chilli adds spice, making for a winning snack to have with drinks. Makes 1¼ cups.

You'll need

200 gm raw peanuts 250 ml (1 cup) peanut oil 20 kaffir lime leaves, large leaves torn Finely grated rind of 1 lime 1 tsp roasted chilli flakes

Method

  • 01
  • Combine peanuts and oil in a deep saucepan and stir occasionally over medium heat until peanuts begin to change colour (1½-2 minutes), add lime leaves and immediately place a lid on as they will spit and sputter. Once they stop spitting, remove lid and stir occasionally until peanuts are just light golden (peanuts will darken as they cool) and lime leaves are crisp (2-3 minutes). Drain in a sieve over a bowl, discarding oil, then drain on paper towels. Combine lime rind, chilli flakes and 1 tbsp sea salt flakes in a bowl, add peanut mixture, turn gently to coat and serve. Peanuts will keep in an airtight container for 2-3 days.

At A Glance

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Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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Dec 2014

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