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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.

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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.

Momofuku's steamed buns

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.

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Raw fish, pickled cucumber and wakame salad


You'll need

1 telegraph cucumber 10 gm wakame, soaked in cold water and drained (see note) 3 shiso leaves, thinly sliced (see note) 120 gm sashimi-grade ocean trout 120 gm sashimi-grade snapper 150 gm unagi (see note) 6 cooked king prawns, peeled, veins removed, tails intact   Soy dressing 100 ml soy sauce 150 gm white sugar 300 ml rice vinegar

Method

  • 01
  • For soy dressing, combine soy and sugar in a small saucepan and simmer over medium heat for 2 minutes, cool, then stir through vinegar.
  • 02
  • Thinly slice cucumber widthways using a mandolin. In a bowl, combine cucumber with 2 tsp sea salt and stand for 5 minutes, then squeeze cucumber to remove excess liquid. Add wakame and shiso and mix to combine.
  • 03
  • Arrange cucumber mixture in a mound in the centre of plates. Thinly slice fish and unagi into 12 pieces each and arrange around cucumber mixture. Top with prawns, drizzle with dressing and serve immediately.
Note Wakame is a dried seaweed available from Asian grocery and health food stores. Shiso, a herb related to basil and mint also known as perilla, is available from Japanese, Vietnamese and select greengrocers. Unagi is Japanese freshwater eel and is available from good fishmongers and Japanese food stores.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Cold dry pilsener.

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