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Our restaurant critics' picks of the latest and best eats around the country right now.
Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.
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Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.
"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.
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The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.
We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...
Crisp roasted pork belly, Fish
and Wine, Coolangatta, Qld
Chef Dean Sammut wowed Canberra diners at Artespresso before seachanging to this beachside locale at the end of 2007, and will be offering his ultra-crisp steamed-then-roasted signature as a winter special, most likely with roast apple and cabbage. Don't miss it.
Rare-breed pig belly with a gentle braise of
green-lipped abalone, handmade silken tofu, Japanese mushrooms and
chive flowers, Quay, Sydney,
Quay's chef Peter Gilmore is pork belly royalty, having been credited with popularising the neo-classic combination of scallops and belly. Here he takes the surf and turf angle in a different, yet equally winning direction.
Slow-cooked pork belly in shimeji mushroom congee, Verge, Melbourne, Vic
Garnished with nori and on a mission to rock your tastebuds, this Dallas Cuddy creation combines Japanese and Chinese influences to great effect.
Western Plains pork loin with slow-cooked pork belly and
seared scallops, Bridgewater
Mill, Petaluma, SA
Le Tu Thai only offers this very attractive dish on Sundays, but with the scallops wrapped in pancetta and Northern Summit cherry vinegar forming the dressing, it's well worth seeking out.
Roast pork, Four Seasons Roasting Duck Restaurant,
Northbridge, WA (375 William St, 08 9228 9883)
Tim Ha rubs Linley Valley free-range pork with salt, five spice powder, sugar and a little vinegar and roasts it in a very hot purpose-built oven for around an hour. The result: golden, bubbled skin and all that oozy fat and tender flesh beneath which sells for bugger all.
Double-cooked Kurobuta pork belly with black pudding and
apple and elderflower purée, Aria, Sydney,
The latest incarnation of this some-time Aria signature sees the old country English marriage of apple and elderflower add perfume to a perfect chock of crunchy-topped pork.
Scallops on pork belly fondant with candied chillies and
burnt ruby grapefruit butter, Vanitas,
Gold Coast, Qld
Steve Szabo takes the scallops-and-belly combo in a new direction with bright flavours to cut the richness.
Crisp pork belly stir-fried with Chinese broccoli, Spice I Am,
Surry Hills, Sydney
A Cantonese-leaning hit from the inner city Thai favourite, this dish nonetheless features plenty of the hot red chilli the restaurant is famous for.
Pork belly with chestnut mushrooms, potato purée, nutmeg
and red wine jus, Restaurant
Manx, Hamilton, Qld
One of Brisbane's hottest new (ish) restaurants presents its pork belly in a more traditional European context.
Roast pork loin and pressed pork belly on slow-cooked
barley and cauliflower, Gills Diner, Melbourne, Vic (360 Little
Collins Street, 03 9670 7214)
A thyme-enriched jus makes a fragrant finish for this rustic, hearty offering at one of Melbourne's more interesting new arrivals.
Chunky chorizo, chicken and vegetable soup
Pork belly, chorizo and breadcrumbs with oranges (Migas)
Crisp pork belly with fennel and white anchovy salad
Salt-cured pork belly with broad bean ragoût
Conchiglie with braised pork belly and radicchio
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