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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.

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.

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.

Cornersmith Annandale opens

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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.

Philippe, Melbourne review

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Melbourne's best late-night bars

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Pork and eggplant salad with salted chilli


The combination of steamed and raw eggplant gives this Thai-style dish great textural interest, while a tangy salted-chilli condiment served alongside lets you control the amount of heat. It's great to serve with all manner of Asian dishes and keeps well in the fridge for a couple of months.

You'll need

4 small Japanese eggplant, thickly sliced 8 apple eggplant, trimmed (see note) 2 tbsp vegetable or grapeseed oil 300 gm minced pork 2 red or golden shallots, thinly sliced 2 red birdseye chillies, thinly sliced, or to taste 1 garlic clove, finely chopped 2 tbsp crushed palm sugar 2 tbsp lime juice 2 tbsp fish sauce ½ cup each (loosely packed) coriander, Thai basil and mint To serve: pork crackling (optional; see note)   Salted chilli 6 red birdseye chillies, coarsely chopped 2 tbsp sea salt 1 tbsp each fish sauce and rice vinegar

Method

  • 01
  • For salted chilli, process ingredients in a small food processor until finely chopped and set aside until required. Refrigerate in a sterile container for up to 2 months.
  • 02
  • Steam Japanese eggplant until tender (4-5 minutes), then set aside. Meanwhile, thinly slice apple eggplant on a mandolin and stand in iced water to crisp (4-5 minutes).
  • 03
  • Heat oil in a wok or deep frying pan over high heat, add pork and stir-fry until browned all over (4-5 minutes), then combine in a bowl with shallots, chilli and garlic. Set aside.
  • 04
  • Pound palm sugar with a mortar and pestle, then stir in lime juice and fish sauce.
  • 05
  • Drain apple eggplant, add to pork mixture, drizzle with lime juice mixture, toss to combine and serve on a platter over steamed eggplant and scattered with herbs and pork crackling.

Note Apple eggplant and pork crackling are available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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