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.

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.

Toasted corn and spelt with miso dressing


This salad is delicious made fresh, but the flavour improves when it's refrigerated overnight. The spelt soaks up the dressing, so if you do make it ahead, double the dressing ingredients, add half before refrigerating the salad, then add reserved dressing to taste just before serving. Miso dressing may sound unusual, but a good slug of brown rice vinegar plus a little tahini for balance equals plenty of umami in this nutty, savoury salad.

You'll need

6 corn cobs 300 gm spelt 80 gm smoked almonds, coarsely chopped 2 cups (loosely packed) coriander, coarsely chopped 3 small spring onions, thinly sliced 3 radishes   Miso dressing 75 gm (¼ cup) shiro miso 80 ml (1/3 cup) brown rice vinegar 60 ml (¼ cup) soy sauce 80 ml (¼ cup) mild-flavoured extra-virgin olive oil

Method

  • 01
  • Char-grill corn over medium heat on a barbecue, turning occasionally, until charred and tender (15-25 minutes; don’t worry if the corn chars unevenly). Wrap in clean tea towels and set aside to steam and cool.
  • 02
  • Meanwhile, cook spelt in a large saucepan of boiling water until tender (20-30 minutes), then drain and spread on a tray to dry and cool (30 minutes). Transfer to a large bowl.
  • 03
  • For miso dressing, whisk ingredients (doubling if serving the following day) in a bowl to combine, then pour over spelt, season to taste, toss to combine and set aside.
  • 04
  • Cut kernels from corn cobs, then add to spelt along with almonds and refrigerate until required, or overnight. Before serving, season to taste with extra dressing if required. Add coriander and spring onions, toss to combine, then scatter with radish shaved thinly on a mandolin.

At A Glance

  • Serves 8 - 10 people
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Twenty
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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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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2014

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