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.

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."

The Woods, Skinner & Hackett, Lark Distillery, Bistro One Eleven, Marcelita's Empanadas

The Woods, Four Seasons Sydney

The Woods, Four Seasons Sydney

Our restaurant critics' picks of the latest and best eats around the country including The Woods, Skinner & Hackett, Lark Distillery, Bistro One Eleven and Marcelita's Empanadas.

SYDNEY
The Woods
If you go into The Woods today, the big surprise is light, fresh, interesting food in the lobby restaurant of a large international hotel. Chef Hamish Ingham and manager Rebecca Lines, of Bar H, may have seemed like a very left-field choice for a project with the Four Seasons (and vice-versa), replete with Michael McCann fit-out, but the union seems a happy one. Certainly the snacks we've tried so far suggest great promise: radishes, served as simply as can be with house-churned butter, excellent bread and salt. Or very fresh scallops with citrus, purslane and puffed rice for crunch. Or - because they're all about the wood-fired oven here - a good, puffy, charry pizzetta with kale, currants and bacon. And the goat's curd with juicy berries (mulberries in the picture here, blackberries this week) and powdered cane juice - almost like a cross between a cheesecake and a free-form coeur à la crème - is a dead-set stunner. Four Seasons Hotel Sydney, 199 George St, Sydney, NSW, (02) 9250 3160 PAT NOURSE

MELBOURNE
Skinner & Hackett
This new Purveyor of Fine Meats brought to you from the team at the neighbouring Gerald's Bar is a great reason to stay home and cook this weekend. As the guys who run the place (Jonathan Stobbs and Bruce Gray) will explain to you, all the meat comes from small producers and they can give you all the particulars about breeds and provenance. The Poon Boon Lamb Co's superb racks and butterflied legs are rushing out the door and there's brilliant local and imported charcuterie, sliced to order on a lovely black Maineri machine named Desdemona. 400 Rathdowne St, Carlton North, Vic, (03) 9347 6642 MICHAEL HARDEN

HOBART
Lark Distillery
With Friday's forecast a delicious 25 degrees, the lawn in front of the Lark Distillery on Hobart's waterfront is the place to be. Heel-clicking live music, Seven Sheds and Moo Brew beer on tap, and great whiskies and spirits from Lark is an appealing package, but the best theatre comes from Tasman Quartermasters' blowtorched burgers. Working with Robbins Island wagyu, wallaby or Thorpe Farm venison, Stuart Addison uses some geeky processes to prepare his meat- and -salt-only burgers, then cooks them sous vide to bring them to the right temperature. The penultimate step, which happens in a tent on the lawn, is to blast them with a 6000-BTU blowtorch, just before serving them with his own pickles and mayo-mustard-ketchup sauce in a homemade brioche bun. Great Friday night drinking food. Go early, supplies are limited. 14 Davey St, Hobart, Tas, (03) 6231 9088 SUE DYSON & ROGER MCSHANE

BRISBANE
Bistro One Eleven
With lofty ceilings, acres of plate glass and a polished, big-city feel to the interiors it might seem counter intuitive to head to this corporate heartland over the weekend. But if you're allergic to suits, there's really no better time. Check out chef-owner Philip Johnson's long-awaited second Brisbane venue for dinner on Saturday night and you'll find exactly the sort of fare harried executives dream of anytime: rustic, simple, and for the location, remarkably well-priced. Sample a soft-yolked Scotch egg with curry mayonnaise, or textbook liver parfait topped with a glossy Pedro Ximénez jelly. In the "more than a bite" section, we're backing the crisp-skinned, fall-apart confit chicken with a gutsy pistou, cotechino and green lentils ($19). Way too tasty to leave to the business brigade. Bistro One Eleven, 111 Eagle St, Brisbane, QLD, (07) 3220 2557  FIONA DONNELLY

PERTH
Marcelita's Empanadas
Marcelita's  made its name in deep-fried savoury treats: whenever the crackling, pork and lime special is on, order as much as they'll sell you. But Matt and Marcela O'Donohue are just as eager to get us enjoying dessert Colombian-style. Set some pesos aside for panelitas de coco (aka coconut fudge) as well as the obscenely good caramel-centred brownies. Crisp without, rich and chewy within, each square packs enough chocolatey thrills and spills to sate two. While you'll find me somewhere in the Marcelita's queue at Friday's Twilight Hawker Market, the O'Donohues do their deep-fried thang at various farmers markets and venues all summer. Do like the rest of us: track the couple's movements via Twitter, then follow from a safe, non-stalkerish distance. MAX VEENHUYZEN

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