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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.

Neil Perry: Shredded lamb shoulder with salted chilli


This is a light dish, served like a salad. The salted chillies in this recipe have many applications. Use them as a condiment to add extra flavour to steamed fish, or make them into a dressing similar to this and drizzle it over chicken. They'll keep for up to six months and only get better with age. You'll need to start this recipe 3 days ahead.

You'll need

1 kg lamb shoulder, bone in, trimmed 30 ml chicken stock 30 ml peanut oil 5 ml (1 tsp) sesame oil 10 ml (2 tsp) light soy sauce 5 ml (1 tsp) rice wine vinegar 5 gm (1 tsp) white sugar 3 green onions, white and pale green ends thinly sliced crossways, dark green ends reserved for master stock   Salted chillies 40 gm long red chillies, coarsely chopped 20 gm sea salt   Master stock 650 ml Shaoxing wine 225 gm yellow rock sugar (see note) 315 ml light soy sauce 50 gm ginger, coarsely chopped 4 garlic cloves, crushed

Method

  • 01
  • For salted chillies, pulse chillies and salt in a food processor until combined, transfer to a small sterile container and stand at room temperature for 3 days, then store in refrigerator until required. Makes about 1/3 cup.
  • 02
  • For master stock, bring all ingredients, reserved green onion tops and 3 litres water to the boil in a stockpot over medium-high heat. Add lamb, reduce heat to low, weight with a plate and simmer until very tender (2 hours). Remove from heat, cool lamb in master stock then remove, coarsely shred and set aside (discard bone).
  • 03
  • Combine chicken stock, oils, soy sauce, vinegar, sugar, green onions and 10gm salted chillies in a bowl and mix well.
  • 04
  • To serve, arrange shredded lamb on a serving plate, spoon over dressing and serve immediately.

Note Yellow rock sugar is available from Chinese supermarkets. Master stock can be used again and will keep indefinitely in the refrigerator. Boil for 5 minutes after using, then refrigerate uncovered until completely chilled. Cover and refrigerate until required. Before using, boil for 5 minutes and adjust seasoning, if necessary.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2009

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