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.

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.

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.

Flourless apple, almond, raisin and ginger cake

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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Rosetta, MoVida Sydney, Sidecar, The Apple Daily Bar & Eating House

Rosetta, Melbourne

Rosetta, Melbourne

Our restaurant critics' picks of the latest and best eats around the country including Rosetta, MoVida Sydney, Sidecar, and The Apple Daily Bar & Eating House.

MELBOURNE
Rosetta
Yep, it's big. And the lengthy menu at Neil Perry's very new ristorante (which some wags are already calling Wogpool) may leave you paralysed by choice. Here's my tip: go hard on the pasta (16 varieties, all handmade) and seafood, particularly if it's something grilled over mallee root  - prawns, say, or calamari (pictured). The room, a festa of marble, upholstery, timber panelling and chandeliers, is gorgeous, but on clement days the riverside terrace might just pip it for pole position. Riverside at Crown, 8 Whiteman St, Southbank, Vic, (03) 8648 1999 MICHAEL HARDEN

SYDNEY
MoVida Sydney
With Frank Camorra at the pans, Andy McMahon heading the floor and a crack team of veterans supporting them, the brand-new northern outpost of Melbourne's favourite tapas juggernaut might  - wait for it  - be even better than its Victorian counterpoints right now. Play it light with an Andalucian tomato, onion and tuna belly salad or go full-throttle with the superb braise of tripe, chorizo and chickpeas. It's win-win. Get in early, get in late, but get your taste however you can. 50 Holt St, Surry Hills, NSW, (02) 8964 7642 PAT NOURSE

HOBART
Sidecar
"Smoked" and "fried" are both big-flavour words guaranteed to set our mouths a-watering. Put them together and things get even more interesting. So this weekend the new smoked fried chicken dish at Hobart wine bar Sidecar is on our radar. After brining, the chicken is lightly smoked and then deep-fried, making for hands-on eating at its best. 129 Bathurst St, Hobart, Tas, (03) 6231 1338 SUE DYSON & ROGER McSHANE

PERTH
The Apple Daily Bar & Eating House
We're just a little smitten with Print Hall's first-storey paean to all things tasty and Asian. Admittedly, the no-bookings policy isn't exactly ideal, but with rewards like melty tamarind-blasted ribs and juicy Filipino sausage sang choi bau on offer, your persistence won't go unrewarded. Bring an appetite (and some wet wipes). 125 St Georges Tce, Perth, WA (08) 6282 0088 MAX VEENHUYZEN

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Cornersmith Annandale opens
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20.09.2016
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