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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.

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.

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

Frank Camorra: Terrina de pulpo (Octopus terrine)


You'll need

2 kg (about 8) frozen octopus tentacles, thawed 1 tsp agridulce paprika (see note) 1/3 cup finely chopped flat-leaf parsley   Potato salad 1 kg Nicola potatoes, scrubbed 125 ml (½ cup) extra-virgin olive oil 1 Spanish onion, finely diced 1 tbsp smoked sweet paprika

Method

  • 01
  • Plunge octopus tentacles in batches into a large saucepan of boiling unsalted water for 15 seconds, then remove. Return water to the boil, then repeat another four times, allowing water to reach boiling point between each immersion. On the last immersion, leave octopus in water, reduce heat to barely a simmer, then cook until octopus is tender but outside pink layer is still intact (30-40 minutes). Drain octopus and set aside until cool enough to handle (15-20 minutes).
  • 02
  • Line a 25cm x 10cm terrine mould with plastic wrap. Trim tentacles to the same length as the terrine mould, measuring from thick end of tentacles down. Place in a bowl, add agridulce paprika and half the parsley and mix together well. Arrange tentacles, top to tail, to fill terrine, using smaller tentacles to fill any gaps. Cover with plastic wrap, then place a heavy weight on top and refrigerate overnight.
  • 03
  • For potato salad, several hours prior to serving, place potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce heat and simmer until tender (40-45 minutes). Drain and leave until cool enough to handle (10-15 minutes), then peel. Place in a large bowl and crush with a fork until coarsely mashed. Add olive oil, onion, paprika, remaining parsley and 1 tsp fine sea salt and mix well.
  • 04
  • Remove octopus terrine from mould. Cut into 5mm-thick slices with a very sharp knife, then place on a cold plate. Serve with the room-temperature potato salad.
Note Agridulce paprika is a bittersweet paprika made from jarita peppers. It adds a deep pepper flavour with a hit of bitterness and is available from Simon Johnson. This recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue of Australian Gourmet Traveller. In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

“Madrid is one of the powerhouses of innovation. Here a traditional dish may undergo a makeover that renders it unrecognisable to the inhabitants of its birthplace. But when done with respect for the ingredients, sometimes culinary change can bring about something excellent. Pulpo a la Gallega is a simple dish of octopus slices resting on discs of potato cooked in the same water as the octopus. It is served on a plate and dressed with olive oil and pimentón. This version is becoming quite popular in Madrid and acknowledges the evolution of chef skills and diner expectations – without changing the ingredients at the heart of the dish. This terrine is set with nothing more than the gelatine naturally occurring in the octopus.” You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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