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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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.

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.

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.

Flourless apple, almond, raisin and ginger cake

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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Prosecco jelly with melon and buttermilk granita


Jelly never loses its charm. This grown-up version with granita and melon makes a soigné finish to any summer meal.

You'll need

750 ml prosecco 165 gm (¾ cup) caster sugar 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes ¼ each rockmelon and honeydew melon, seeded and flesh scooped into balls with a melon-baller To serve: mint leaves   Melon and buttermilk granita 100 gm caster sugar ½ rockmelon (about 1kg), peeled, seeded and flesh coarsely chopped 150 ml buttermilk, well-shaken Juice of ½ lemon, or to taste

Method

  • 01
  • Stir prosecco, sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, then bring to a simmer. Squeeze excess water from gelatine, stir into prosecco mixture to dissolve, then pour into a large serving bowl and refrigerate overnight to set.
  • 02
  • For melon and buttermilk granita, bring sugar and 60ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves, then remove from heat and set aside to cool. Meanwhile, purée melon in a food processor, then pass through a fine sieve, pressing on solids to extract juice. Stir in sugar syrup, buttermilk and lemon juice, then pour into a deep, wide metal tray and freeze overnight, scraping occasionally with a fork to form ice crystals.
  • 03
  • Pile melon balls on the jelly, top with a dollop of granita, scatter with mint leaves and serve with extra melon and buttermilk granita.

Note Begin this recipe a day ahead to set the jelly and freeze the granita.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

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Jan 2016

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