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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.

Figs with mozzarella, prosciutto and vincotto


Vincotto, or cooked wine, is made with unfermented grape must, reduced to a thick sweet syrup and used as a condiment. Here we've upped the fig factor by using vincotto enriched with the fruit.

You'll need

8 thin slices prosciutto di San Daniele 6 figs, scored in a cross at the top and squeezed lightly to open 1 buffalo mozzarella (250gm), slightly pulled apart ¼ cup (loosely packed) basil, torn For drizzling: fig vincotto (see note) and extra-virgin olive oil

Method

  • 01
  • Arrange prosciutto, figs and mozzarella on a large plate. Season liberally and set aside until the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with vincotto and extra-virgin olive oil to taste. Serve with toasts.

Note Fig vincotto is available from Italian grocers and select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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