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

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.

Introducing Peter Gilmore's $22 Bennelong cheese toastie

Peter Gilmore is known to be a man with strong feelings on the subject of cheese and toast. The recipe the chef shared with us for his pal Hugh Whitehouse's killer cheese on toast back in 2007 was a hit, and now comes news that the raw and cold offerings at Bennelong's Cured & Cultured Bar have been bolstered not only by suckling pig sausage rolls, but by a five-cheese toasted sandwich.

So what does an Opera House-worthy $22 cheese toastie look like? Those five cheeses are all Australian, with C2 cheddar and Heidi Gruyère in there for bite, ricotta and mozzarella for texture, and l'Artisan Mountain Man, a washed-rind cheese from Timboon, in Victoria, for pungency. Oh, and there's some black truffle thrown in, too.

"I chose the cheeses for their flavour but also for their meltability and hold," says Gilmore. "I wanted them all to be Australian, and I think the combination brings out the most in the scent of the Manjimup truffle."

Not content with that firepower alone, Gilmore and Bennelong chef-de-cuisine Rob Cockerill also decided to come up with the bread from scratch, opting for a brioche, but with a bit less butter and egg and a bit more salt than the classic recipe. "We also fold a little crème fraîche through it to give it a slight sourness."

We gave Bennelong's bar menu a bit of a serve in the review in the September issue of GT, wondering at the wisdom of "offering almost nothing hot and little that's substantial" in winter. But it looks like team Gilmore has things more than under control. Next step: home delivery.

UPDATE
We've now had the chance to go in and give the Bennelong toastie a try for ourselves, and, $88 dollars later, the verdict from our four-person tasting panel is … a unanimous thumbs-down. Things our team of GT staffers questioned included the appropriateness of brioche ("too crumbly," said one taster. "It just falls apart"), the flavour of the black truffle ("I'm not really getting anything from it," said another) and the curiously unsatisfying quality of the cheese mix ("surprisingly un-cheesy"). A bit more work in the kitchen might be needed before this toastie is worthy of its $22 price-tag. In the meantime, here are some tried and true toasted sandwich recipes from the GT archives.

Bennelong, Sydney Opera House, Bennelong Point, Sydney, NSW, (02) 9240 8000

More toasted sandwich ideas from Australia's best chefs

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