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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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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.

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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

Australia's best take-away

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

Coorong mullet escabeche


You'll need

25 ml olive oil 1 garlic clove, thinly sliced 100 gm (about 1 bunch) Dutch carrots, thinly sliced diagonally 1 celery stalk, peeled, thinly sliced diagonally ¼ small fennel bulb, peeled, shaved on a mandolin ½ red birds-eye chilli, thinly sliced 75 ml cabernet sauvignon vinegar 2½ tsp caster sugar 1¼ tbsp sweet smoked paprika Pinch of saffron threads Finely grated rind and juice of 1½ navel oranges (165ml juice) 75 ml dry white wine 250 ml (1 cup) fish or chicken stock small Spanish onions, thinly sliced 50 gm pitted black manzanillo olives 75 gm podded broad beans (about 300gm unpodded), blanched and peeled 1½ tbsp extra-virgin olive oil, plus extra for brushing ½ cup (loosely packed) basil leaves 3 coorong or red mullet fillets (about 80gm each), pin-boned, halved

Method

  • 01
  • Heat olive oil in a wide saucepan over low heat, add garlic and stir until aromatic (1-2 minutes), then add carrot, celery, fennel and chilli and stir occasionally until soft (5-7 minutes). Add vinegar, sugar, paprika and saffron, stir to combine and season to taste with sea salt. Add rind, juice, wine and stock, bring to the boil over medium heat, then simmer over low heat until vegetables are very tender (10-15 minutes). Add onion, olives and broad beans, remove from heat and set aside to cool. Drain (reserve 125ml liquid), then combine vegetables with extra-virgin olive oil, basil and reserved liquid.
  • 02
  • Preheat a grill to high. Lightly season mullet, brush skin side with olive oil and place skin-side down on an oil-greased baking tray. Grill until just cooked through (2-3 minutes) and serve immediately with vegetable mixture.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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