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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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

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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.

Parsley stracci with bonito crudo, capers, rocket and lemon


Blanched parsley turns this fresh pasta dough a green that remains vibrant when it's cooked. The heat from the cooked pasta is enough to cook the bonito lightly; choose the best sashimi-grade fish you can find.

You'll need

250 gm sashimi-grade bonito or kingfish, very thinly sliced across the grain 20 gm salted capers, rinsed Finely grated rind and juice of ½ lemon, or to taste 1 tbsp red wine vinegar To serve: torn rocket and flat-leaf parsley   Parsley pasta dough 1½ cups (firmly packed) flat-leaf parsley 2 eggs 300 gm (2 cups) “00” flour   Garlic oil 100 ml extra-virgin olive oil 4 garlic cloves, thinly sliced on a mandolin

Method

  • 01
  • For parsley pasta dough, blanch parsley until bright green (10 seconds), drain, refresh under cold running water and squeeze out all excess water. Process parsley in a food processor with eggs until finely chopped, add flour and a generous pinch of salt and process until a dough forms. Turn out onto a lightly floured surface, knead until smooth, then wrap in plastic wrap and stand for 1 hour to rest.
  • 02
  • Meanwhile, for garlic oil, heat oil and garlic in a small saucepan over low-medium heat to infuse and cook until garlic just starts to turn golden (4-6 minutes). Set aside.
  • 03
  • Cut pasta into 4 pieces then, working with a piece at a time (keep remaining pieces covered to prevent them drying out), roll through the widest setting of a pasta machine, lightly dusting with flour if sticking. Fold and roll, dusting lightly with extra flour if necessary, reducing the setting notch by notch until pasta is 2mm thick. Cut into rough ribbons and set aside on a floured tray.
  • 04
  • Cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes), then transfer to a large bowl with tongs. Add garlic oil to taste, bonito, capers, lemon rind and juice and vinegar, toss to combine and season to taste. Scatter with rocket and parsley, toss to combine and serve warm or at room temperature.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Rich, dry orange wine from Friuli.

Featured in

Mar 2015

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