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.

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.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Cornersmith Annandale opens

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

Watermelon, grilled tomato and coriander salad


Watermelon and feta are a classic combination. Here we've added charred tomatoes to add a great smoky, savoury flavour. Chill the watermelon for maximum crunch.

You'll need

400 gm cherry tomatoes 2 tbsp olive oil 1.2 kg watermelon, cut into thin wedges 250 gm feta, coarsely crumbled 1 cup (loosely packed) mint 1 cup (loosely packed) coriander ½ Spanish onion, thinly sliced 1 long green chilli, thinly sliced   Coriander and lemon dressing ½ tsp cumin seeds ½ tsp coriander seeds 1 cup (loosely packed) coriander ½ cup (loosely packed) mint 2 garlic cloves, finely chopped 1 lemon, juiced and rind finely grated 80 ml (1/3 cup) olive oil

Method

  • 01
  • For dressing, dry-roast cumin and coriander seeds until fragrant (30 seconds), then coarsely crush with a mortar and pestle. Pulse coriander, mint, garlic and lemon rind and juice in a food processor until combined, add oil and spices, and pulse to combine.
  • 02
  • Heat a char-grill pan over medium-high heat. Toss cherry tomatoes in a bowl with oil to coat, season to taste, then grill, turning occasionally, until blistered (1-2 minutes). Transfer to a bowl with 2 tbsp dressing, toss to coat and set aside.
  • 03
  • Arrange watermelon in a bowl or on a serving platter, spoon over tomatoes, scatter with feta, herbs, onion and chilli, drizzle with remaining dressing and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Feb 2016

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