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.

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.

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.

Cornersmith Annandale opens

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

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.

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.

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.

Provence


"This is a drink in the style of Italy's Sgroppino with some flavours from further afield," says Luke Ashton. "The blend of peach, sorbet and prosecco makes a delicious way to start or finish your party."

You'll need

20 ml rinquinquin (a dry French peach apéritif; see note) 75 ml prosecco 1 scoop of coconut and pandan sorbet (see note) ¼-½ tsp lime zest, plus extra, to serve

Method

  • 01
  • Blend ingredients in a blender on high speed until smooth (10 seconds), pour into chilled Champagne flutes, garnish with a pinch of lime zest and serve.

Note "If you're not familiar with rinquinquin (pronounced "ran-can-can") it's something you'll wish you knew about sooner," says Ashton. "With its perfect balance of sweet and dry and clean, fresh yellow-peach flavours, you'll find any excuse to add this to just about anything. It's available online from major liquor retailers and is definitely worth buying. Otherwise, you could use peach schnapps at half the quantity for a comparable result." Ashton uses Gelato Messina's coconut and pandan sorbet; otherwise use straight coconut sorbet.


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Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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