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.

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.

Flourless apple, almond, raisin and ginger cake

Six ways with choux pastry

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

Cornersmith Annandale opens

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

Budburst, Perth

Our restaurant critics' picks of the latest and best eats around the country right now: Budburst, Perth.

Are you workshopping the idea of opening a neighbourhood bar? Before you go registering social media handles, hit the newly opened Budburst for a masterclass in getting the fundamentals right. This might be Rachael Niall's first tilt at the role of publican, but years in the wine industry have given her a keen sense for what works. Gracious, guest-centric service, comfortable stools at a copper bar of sensible height and a thrillingly succinct wine list that takes in everything from slurpable Corsican pinot noir to wild-fermented South African chenin blanc (and that's just by the glass): it's a compelling package, especially once you factor in the kitchen's contributions. While Budburst prescribes to the small-plate school, veteran chef Gwanael Lesle has eschewed the modish Latin tropes in favour of cooking closer to his Gallic heart. Great charcuterie and an utterly satisfying croque-monsieur are wins for the old school, while braised lamb neck and cumquats with a savoury, spiced eggplant reduction betray an adventurous streak. A welcome addition to Mount Hawthorn's ranks.

Budburst, 406 Oxford St, Mt Hawthorn, WA, (08) 9444 3406

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.


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14.09.2016
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