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.

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.

Flourless apple, almond, raisin and ginger cake

Six ways with choux pastry

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

Cornersmith Annandale opens

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

Tomato and bread salad


Ripe tomatoes with rustic croûtons and creamy Persian feta make for a magic match. Add the croûtons just before serving to preserve their crunch.

You'll need

160 gm crustless sourdough bread, coarsely torn Finely grated rind and juice of 1 lemon, or to taste 100 ml extra-virgin olive oil 400 gm mixed cherry tomatoes, coarsely torn 4 large ripe heirloom tomatoes (such as oxheart), cut into thick wedges ¼ Spanish onion, thinly sliced 1 small garlic clove, finely chopped 1 tbsp red wine vinegar Large handful each of coarsely torn flat-leaf parsley and mint 100 gm Persian feta (optional), to serve

Method

  • 01
  • Preheat oven to 200C. Spread torn bread on an oven tray, scatter with lemon rind, drizzle with 50ml olive oil, season to taste and stir to coat evenly in oil. Bake, stirring occasionally, until golden and toasted (10-12 minutes). Set aside.
  • 02
  • Combine tomatoes, onion and garlic in a large bowl, drizzle with vinegar, lemon juice and remaining oil, season to taste and toss to combine, then set aside.
  • 03
  • Just before serving, add herbs, feta and toasted bread to tomatoes, toss to combine and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Gutsy grenache rosé.

Featured in

Feb 2015

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