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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

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Neil Perry: Stir-fried salt pork with garlic chives and garlic stems


You'll need

50 ml peanut oil 7 gm (1½ cm) ginger, smashed 2 garlic cloves, smashed ½ bunch each garlic chives and garlic stems 3 green onions, trimmed, cut into batons, green tops reserved for pork belly 30 ml Shaoxing wine 15 ml chicken stock   Salt-braised pork belly 125 gm fine salt 50 gm yellow rock sugar 5 gm (1cm) ginger, thinly sliced 1 garlic clove, thinly sliced 300 gm piece of boneless pork belly

Method

  • 01
  • For salt-braised pork belly, bring salt, rock sugar, ginger, garlic, reserved green onion tops and 2.5 litres water to the boil in a stockpot over high heat. Add pork belly, reduce heat to low and simmer until very tender (2 hours). Remove from heat, cool pork to room temperature in stock, then remove from stock and refrigerate until completely chilled (1-2 hours). Thickly slice pork, set aside.
  • 02
  • Heat peanut oil in a wok over high heat until smoking, add sliced pork and stir-fry until golden (2-3 minutes; be careful, it will spit), remove with a slotted spoon and set aside. Add ginger and garlic, stir-fry until fragrant (1-2 minutes), then add garlic chives, garlic stems, green onion and 1 tsp sea salt. Deglaze with wine, add chicken stock and pork, stir to combine and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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