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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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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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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

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Fisherman’s rice with shellfish and Tio Pepe


You'll need

50 ml olive oil 100 gm pipis and clams, soaked 8 baby calamari, cleaned and cut into rings, tentacles reserved 8 medium green prawns, peeled, cleaned, tails intact 50 ml palomino fino sherry, such as Tio Pepe (see note) 6 garlic cloves, finely chopped 2 tbsp flat-leaf parsley, finely chopped 400 gm bomba rice (see note) 1 litre (4 cups) fish stock (see white beans with clams and albariño wine) 1 pinch of Spanish saffron threads   Sofrito 60 ml (¼ cup) olive oil 25 gm pancetta, finely chopped 4 garlic cloves, finely chopped 1 fresh bay leaf 1 thyme sprig ¼ onion, finely chopped ¼ each of green and red capsicum, seeds removed, finely chopped 1 very ripe tomato, finely chopped

Method

  • 01
  • For sofrito, heat oil in a saucepan. Add pancetta, garlic and herbs and stir over low heat until soft (2 minutes). Add onion and cook until soft (5-10 minutes). Add capsicum and cook until soft (5-10 minutes). Add tomato and cook until soft (5-10 minutes). Season to taste and set aside.
  • 02
  • Meanwhile, heat oil in a wide saucepan, add seafood, stir for 1-2 minutes over high heat, deglaze pan with sherry. Stir through garlic and parsley, season to taste, set aside.
  • 03
  • Heat 80ml sofrito in a casserole over medium heat (freeze any remaining sofrito for another use). Stir through rice, then add fish stock and stir for 30 seconds. Add saffron, season to taste, then stir occasionally over low heat until rice is al dente (15-20 minutes). Add shellfish and serve immediately.
Note Palomino fino is a dry sherry available from select bottleshops. Bomba rice is a short-grain rice from the Calasparra region, available from delicadofoods.com.au. If unavailable, substitute with another short-grain rice.

This is the quintessential fisherman's meal - simple onions, capsicums, tomatoes and flavours of the sea.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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