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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.

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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

Leek tartlets


You'll need

  Pastry 250 gm butter, diced 550 gm flour 1 tsp salt 110 ml water   Filling 2 leeks, white and light green part only, washed, sliced and sautéed in clarified butter (see note) 100 gm Gruyère or Gouda cheese, cut into tiny cubes   Quiche mixture 3 eggs 200 ml milk 120 ml pouring cream 2-3 pinches salt 1 pinch paprika 3 tbsp roughly chopped flat-leaf parsley ½ cup parmesan, finely grated 2 tbsp picked thyme 1 pinch ground white pepper

Method

  • 01
  • Preheat oven to 170C. Place butter, flour and salt into a food processor and pulse until mixture resembles breadcrumbs. Add water and pulse further until pastry has become a ball. Remove pastry and knead mixture on a floured bench until it’s smooth. Wrap in plastic wrap and rest in the refrigerator for 1 hour.
  • 02
  • After chilling, roll pastry to 3mm-thick and line 8 quiche shells or 1 large quiche form with pastry, avoid cutting the pastry and allow a little excess to overhang. Fill pastry shells with baking weights and blind bake until almost fully cooked, about 15 minutes.
  • 03
  • Whisk quiche mixture together, season well and allow to sit for 10 minutes. Add leek and cheese to each pastry shell and pour quiche mixture over the top. Bake until set and golden, about 20 minutes.

Note For clarified butter, melt cold cubed butter, pour into a jug, stand, skim surface then pour off clear butter and reserve, discarding the milk fat.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2006

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