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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.

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.

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

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.

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

Neil Perry: Stirfried beef with Sichuan peppercorns and sweet bean sauce


You'll need

80 ml (1/3 cup) peanut oil 350 gm beef fillet, thinly sliced across the grain, cut into thin strips 1 tsp finely chopped ginger 1 garlic clove, finely chopped 2 tsp Shaoxing wine (see note) 2 tsp Sichuan peppercorns 1 celery stalk, cut into julienne 2 green onions, cut into julienne Small handful of coriander leaves   Sweet bean sauce 1½ tbsp sweet bean paste (see note) 1 tbsp Chinkiang vinegar (see note) 1 tbsp caster sugar ¼ tsp chilli oil

Method

  • 01
  • To make sweet bean sauce, mix together the sweet bean paste, Chinkiang vinegar, caster sugar, chilli oil and a pinch of sea salt.
  • 02
  • Heat a wok until just smoking. Add half the oil and, when hot, stirfry the beef in batches until well browned, then remove and wipe the wok clean. Heat the remaining oil in the wok until just smoking and stirfry the ginger and garlic until fragrant. Deglaze the wok with the Shaoxing, return the beef to the wok with the sweet bean sauce and toss well to ensure the beef is evenly coated. Add the peppercorns, celery and green onion and toss to heat through. Spoon onto a plate and sprinkle with coriander to serve.
Note Shaoxing wine, sweet bean paste and Chinkiang vinegar are available from Asian supermarkets.

I really love the numbing effect of the Sichuan peppercorns and the touch of heat the chilli oil gives this stirfry. By all means, dial up the heat by adding more chilli oil.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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