Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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.

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.

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.

Top 10 Melbourne Restaurants 2014

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

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.

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

Mushroom and chestnut risotto


You'll need

3.5 litres good-quality chicken stock (see note) 200 gm peeled chestnuts (see note) 150 ml extra-virgin olive oil 320 gm butter, coarsely chopped ½ small onion, finely chopped 1 clove garlic, finely chopped 750 gm carnaroli rice 100 gm finely grated Parmigiano-Reggiano 150 gm small shiitake mushrooms, stems trimmed 150 gm small Swiss brown mushrooms, stems trimmed 100 gm small pine mushrooms or wood blewits when available, stems trimmed 150 gm baby spinach leaves, stalks trimmed

Method

  • 01
  • Place 1 litre of chicken stock in a saucepan and simmer over medium-high heat for 20 minutes or until reduced to 200ml. Heat remaining chicken stock in a separate saucepan over medium heat and keep warm.
  • 02
  • Preheat oven to 160C. Place prepared chestnuts in a roasting pan with 2 tbsp olive oil and 20gm butter and roast for 20 minutes or until tender and golden.
  • 03
  • Heat 50gm butter and 50ml olive oil in a large heavy-based saucepan, add onion and garlic and sauté for 3 minutes or until soft. Add rice, stir to coat, then add non-reduced chicken stock ½ cup at a time, stirring, adding more as liquid is absorbed and rice is tender (you may not need to use all the stock). Remove from heat, add 200gm butter, Parmigiano-Reggiano and season to taste with sea salt and freshly ground black pepper. Stir to combine.
  • 04
  • Meanwhile, heat 25gm butter and half the remaining olive oil in a large frying pan. Add half the mushrooms and cook for 4-5 minutes or until golden and tender. Add half the roasted chestnuts and half the reduced chicken stock and stir to combine. Spoon into a bowl and keep warm. Repeat with remaining butter, oil, mushrooms, chestnuts and reduced stock.
  • 05
  • Add mushrooms to risotto, reserving a few. Add spinach leaves and stir to combine. Serve risotto garnished with reserved mushrooms.
Note Frozen chestnuts are available from The Essential Ingredient or visit www.cheznuts.com.au. Thaw before roasting. To prepare fresh chestnuts (400gm unpeeled), score top and bottom of each with a knife and place on a wire rack over an oven tray. Roast in a pre-heated 180C oven for 10-12 minutes or until skin splits, transfer to a bowl and cover with plastic wrap. Stand for 10 minutes to steam, then peel, removing hard outer and thin inner shells. Cook as per recipe method. Good quality chicken stock is available from select butchers. Peter Gilmore makes his by placing roast chicken wings, carrot, onion, celery, thyme, a bay leaf and 1 tsp peppercorns in a heavy-based saucepan, covering with boiling water and simmering for 1-2 hours.

At A Glance

  • Serves 8 people
Easter
chocolate

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

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.