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Autumn recipes

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.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

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.

Italian Easter tart

"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.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

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.

Momofuku's steamed buns

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Pauline Kwong's pavlova


You'll need

4 eggwhites 330 gm (1½ cup) caster sugar 1½ tsp white vinegar 1½ tsp vanilla essence 300 ml thickened cream 500 gm strawberries, hulled and sliced To Serve: icing sugar

Method

  • 01
  • Preheat oven to 180C. Using an electric mixer, beat eggwhites and a pinch of sea salt until soft peaks form, then, with the motor running, gradually add caster sugar and beat until sugar is incorporated, then add vinegar and vanilla and beat until combined.
  • 02
  • Spoon onto a baking paper-lined oven tray and form into a 22cm round. Reduce oven to 150C and bake for 1½ hours. Turn off oven and, leaving door ajar, stand pavlova in oven for at least 2 hours (but preferably overnight) to cool.
  • 03
  • In a large bowl, whisk cream until soft peaks form, spread over pavlova and scatter with strawberries. Dust with icing sugar and serve immediately.

"This Christmas Day staple is my mother's recipe." - Kylie Kwong


At A Glance

  • Serves 6 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

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At A Glance

  • Serves 6 people

Featured in

Dec 2006

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