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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.

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.

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.

Top 10 Melbourne Restaurants 2014

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

Momofuku's steamed buns

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.

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.

The musician


You'll need

To serve: mixed roast nuts and dried fruit, such as pistachios, almonds, hazelnuts, walnuts, apricots, figs and whole prunes   Moscatel jelly 375 ml moscatel (see note) 2 gelatine leaves (titanium strength), soaked in cold water   Crema Catalana 1 litre (4 cups) milk 35 gm cornflour 7 egg yolks (from 60gm eggs) 200 gm caster sugar 1 lemon, finely grated rind only 1 cinnamon quill

Method

  • 01
  • For moscatel jelly, bring moscatel to the boil in a saucepan over high heat. Squeeze excess water from gelatine and add to pan. Remove from heat, stir to dissolve gelatine and pass through a fine sieve. Cool to room temperature, then divide between four 1-cup capacity serving glasses. Refrigerate until softly set (3-4 hours).
  • 02
  • Meanwhile for crema Catalana, combine 100ml milk with cornflour in a heatproof bowl. Stir to dissolve, add yolks, whisking to combine, and set aside. Combine remaining milk, sugar, lemon rind and cinnamon in a saucepan and bring to the boil over high heat. Pour over egg mixture, then return to pan and cook over low-medium heat, stirring continuously until mixture thickens (2-4 minutes). Pass through a fine sieve into a bowl, cool, then cover with plastic wrap and refrigerate.
  • 03
  • To serve, top moscatel jelly with crema Catalana, scatter dried fruit and nuts over and around and serve immediately.
Note Moscatel is a sweet wine made from muscat grapes, available from good liquor stores. If unavailable, substitute with another sweet muscat wine, such as moscato.

This trifle-style crema Catalana has an assortment of dry roasted nuts and is served with sweet wine. It is very common to find this on the menu in restaurants nowadays.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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