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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 + 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.

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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.

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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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

Steak tartare with horseradish cream and shoestring fries


You'll need

200 gm beef fillet or lean rump, trimmed of sinew, finely chopped 3 cornichons, finely chopped 6 cocktail onions, finely chopped 3 tsp salted capers, rinsed, drained and finely chopped 1 tbsp finely chopped chives ¼ cup (firmly packed) flat-leaf parsley, finely chopped 1 egg yolk 1 tbsp Dijon mustard 1 dash each of Tabasco sauce, Worcestershire sauce and Cognac, or to taste 3 tsp tomato sauce   Horseradish cream 200 gm crème fraîche 50 gm finely grated fresh horseradish 2 tsp chardonnay vinegar 1 tsp Dijon mustard   Shoestring fries 1 extra-large desiree potato (about 200gm) For deep frying: vegetable oil

Method

  • 01
  • For horseradish cream, combine all ingredients in a bowl and season to taste with sea salt. Refrigerate until required.
  • 02
  • For shoestring fries, cut potato into matchstick-size pieces and blanch in boiling water for 2 minutes, drain and place on layers of absorbent paper to dry. Preheat oil in a deep fryer or large deep saucepan to 180C and deep-fry shoestring potatoes in batches until golden (2-3 minutes), season to taste and keep warm.
  • 03
  • Meanwhile, place meat in a bowl, add remaining ingredients and mix to combine. Season to taste.
  • 04
  • Form beef mixture into patties on plates using an 8cm-diameter cutter. Make a well in the centre and spoon in some horseradish cream, then serve immediately with shoestring fries to the side.

“It’s all about the quality of the beef here, leanness is imperative to the outcome. Mix the tartare last minute before serving for optimum freshness.” — Warren Turnbull

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Beaujolais Villages or a Victorian gamay.

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