The Paris issue

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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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

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.

Orecchiette with broccoli, anchovies and homemade ricotta


Broccoli and anchovies are a classic Italian combination. In this case we've mixed deeply caramelised broccoli with finely shaved raw broccoli for contrast - not traditional perhaps, but tasty nonetheless. We've opted to make our own ricotta - and love to use it still warm - but you could use a firm bought version instead.

You'll need

100 ml olive oil 1 small head broccoli (about 300gm), florets thinly sliced on a mandolin 6 anchovy fillets 2 garlic cloves, finely chopped Finely grated rind and juice of 1 lemon ½ tsp dried chilli flakes 400 gm dried orecchiette 40 gm finely grated Parmigiano-Reggiano, plus extra to serve   Homemade ricotta 375 ml (1½ cups) Jersey milk (see note) 185 ml (¾ cup) well-shaken buttermilk 125 ml (½ cup) pouring cream 1 tbsp lemon juice

Method

  • 01
  • For homemade ricotta, bring milk, buttermilk, cream, lemon juice and 1 tsp sea salt to a simmer in a large saucepan over medium heat and cook until curds start to separate (10-12 minutes). Remove from heat and stand until curds rise to the surface (about 15 minutes), then ladle into a muslin-lined sieve and set aside to drain. Refrigerate until required; this is best eaten on day of making.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add two-thirds of the broccoli and fry, stirring occasionally, until caramelised and very tender (10-15 minutes). Stir in anchovies, garlic, lemon rind and chilli flakes, cook until fragrant (1 minute), then set aside.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), then drain and return pasta along with 1-2 tbsp pasta water to the pan. Add broccoli mixture, lemon juice to taste and remaining broccoli, toss to combine, season to taste and serve topped with dollops of homemade ricotta.

Note Jersey milk is available from select delicatessens; if it's unavailable, substitute milk from a good organic producer.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Full-bodied fiano.

Featured in

Mar 2015

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