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.

Cornersmith Annandale opens

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

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.

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.

Zambo makes its Marque on Crown Street

From Cracco to Crown Street, Matteo Zamboni brings a new style of Italian food to Surry Hills.

Wine List of the Year 2009: Balthazar, Perth

The atmospheric and permanently bustling Perth restaurant, Balthazar, is one of the best places in Australia to drink wine. The walls are lined with the great and the good bottles; regular diners lap up the constantly changing and extensive by-the-glass selection; serious wine tragics spend hours perusing the extensive, rich and deep list.

But there’s something that sets the wine list apart at Balthazar. Unlike almost every other list in the country, where Australian wines are arranged by grape variety, here all the wines are arranged by region. So, under the heading ‘Margaret River whites’, semillon sauvignon blends and chardonnays are listed together – because that’s what the region does best. Clare Valley whites? Just rieslings, of course. Reds from the Yarra Valley: pinots, cabernets, merlots and shirazes. And so on, region by region.

It’s a brave and bold move by Balthazar restaurant manager and wine list compiler, Daniel Morris. Why brave? Because it doesn’t make searching for a favourite bottle all that easy for diners. Other restaurants have tried it and been panned by restaurant critics. But, when I saw the wines arranged this way, I thought it just made so much sense. And it works because of the effort Morris has made to train his staff.“We rearranged the list a couple of years ago,” says Morris. “We wanted to really highlight the terroir of Australia’s regions, not the grapes. Where wines are from is more important than what grape they’re made of.”

After all, argues Morris, we approach European wines regionally so why not take the same approach in Australia? “You need a lot of knowledge on the floor to pull it off,” Morris admits, “so we train all the staff to be mini-sommeliers: to ask people where they want to drink from, rather than what. We want to take them on a trip over the course of a meal.” It would be great to see other restaurants follow Balthazar’s lead. 

Balthazar, 6 The Esplanade, Perth, WA, (08) 9421 1206.

WORDS MAX ALLEN PHOTOGRAPHY MICHAEL CHESTNUTT

This article appeared in the September 2008 issue of Australian Gourmet Traveller.

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Hot Plates: Bordertown BBQ & Taqueria, Noosa
27.09.2016
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21.09.2016
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20.09.2016
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15.09.2016
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14.09.2016
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