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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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.

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 for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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.

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.

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."

Chicken stir-fried with holy basil and chilli

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.

Roman cocktail bars

The Jerry Thomas Project, Rome

The Jerry Thomas Project, Rome

Romans are learning to unwind with craft cocktails at a new crop of bars.

In Rome, where food and alcohol are inseparable partners, the idea of a cocktail hour without snacks or a meal has never really taken off. Yet a small but growing crop of city bars has begun mixing craft cocktails that put the spotlight on spirits and go way beyond the standard Spritz or watered-down Mojito.

The granddaddy of Roman cocktail bars is The Jerry Thomas Project, a members-only lounge (subscribe and pay an annual fee on entry) serving American classics fashioned from the best selection of booze and homemade bitters in town, including a perfectly balanced Sazerac with a splash of absinthe.

At Barnum Café, Federico Tomasselli and Patrick Pistolesi mix drinks customised to their patrons' tastes; their American-inspired menu includes a few Italian touchstones as well, such as a Negroni made with hand-crafted bitters. Tomasselli and Pistolesi's side project, The Gin Corner, is Italy's first gin-centric bar; it keeps more than 80 labels for Martinis and Gin Tonics.

For cocktails with a view, 0-300º pours flamboyantly garnished drinks on the sixth-floor roof terrace of the First Luxury Art Hotel. A stroll away, the Stravinskij Bar in the luxurious Hotel de Russie serves classic cocktails in its ground-floor garden. The hotel's former bar manager, Massimo D'Addezio, launched his solo project, Co So, in Pigneto late last year and draws from an arsenal of housemade fat-washed spirits and aromatised wines. Also in Pigneto, Dal Verme gives a local twist to a New Orleans classic; its signature Sagerac uses sage, a herb common to Roman cooking.

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