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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.

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.

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.

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.

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."

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.

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.

Chicken stir-fried with holy basil and chilli

10 William Street: the Pinbone chapter

Pinbone, Sydney

Pinbone, Sydney

The latest chapter at Sydney hotspot 10 William Street is about to unfold, with the Pinbone chefs taking over as former Garagistes Luke Burgess concludes his stint on the pans on February 8 ahead of an extended sabbatical. "The guys are going to be with us till June, doing their spin on Italian," says co-owner Gio Paradiso. "It's pretty cool."

Chefs Jemma Whiteman and Mike Eggert, best known for their work at Woollahra's Pinbone, have been working under Burgess in the kitchen for the past few months, but plan to take the menu in a new direction. "It's definitely Italian, but with a bit of the Chinese and Japanese we're interested in," says Eggert. "We basically want to keep it really fun and have a lot of snacky things. Jem's really excited about making a lot of different pasta, too."

"We stood in awe of what [previous chef] Dan Pepperell used to do here, having fun with things like the sardine katsus and all that sort of stuff. It's a real honour to be able to cook here and get to walk into what's probably the best restaurant in Sydney and take the reins for a bit and work with Gio."

Team Pinbone was celebrated for its weekend brunches, but Eggert says he and Whiteman have no plans to bring a morning menu to 10 William. "We're going to do brunch at night-time instead," he said, perhaps not with perfect sincerity. "We're all about 'brinner'. Bacon-maple tarts from 10pm."

10 William St, 10 William Street, Paddington, NSW, (02) 9360 3310


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