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.

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.

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.

Cornersmith Annandale opens

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

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

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.

Zucchini-flower pasta freddo with buffalo mozzarella


Pasta salad is polarising, even here at GT, but this super-light version makes the most of summer zucchini and zucchini flowers, with the lactic goodness of buffalo mozzarella thrown in for good measure.

You'll need

300 gm dried rotelle (wheel-shaped pasta) 1½ tbsp lemon juice 1 tbsp balsamic vinegar ¼ small Spanish onion, finely diced 2 garlic cloves, finely chopped 80 ml (1/3 cup) extra-virgin olive oil 2 zucchini, thinly sliced into rounds 8 zucchini flowers, stamens removed, stems thinly sliced into rounds, flowers coarsely torn 1 buffalo mozzarella (about 250gm), coarsely torn ¼ cup each torn mint, basil and flat-leaf parsley, plus extra leaves to serve To serve: finely grated parmesan

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain and rinse under cold running water (to prevent pasta sticking together), then transfer to a large bowl.
  • 02
  • Combine lemon juice, vinegar, onion and garlic in a small bowl and stand until onion softens (2-3 minutes). Add oil, then toss pasta to coat and season to taste. Add zucchini, zucchini flowers, mozzarella and herbs, toss to combine and serve scattered with extra herbs and grated parmesan.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Tangy white greco.

Featured in

Mar 2015

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