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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.

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.

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.

Top 10 Melbourne Restaurants 2014

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

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.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

Peter Kuruvita: Crab curry


You'll need

2 green mud crabs (about 1.25kg each) 400 ml coconut milk 1 piece goroka (see note) 1 cinnamon quill 1 tbsp chilli powder 2 tsp cumin seeds, dry-roasted and ground 1 tsp fenugreek seeds ¼ tsp ground turmeric 50 gm ghee (see note) 3 small onions, finely chopped 10 gm (2cm) piece ginger, finely chopped 10 fresh curry leaves 1 lemongrass stalk, bruised 3 small green chillies, finely chopped 5 cm piece pandanus leaf (see note) ¼ tsp dill seeds 1 cup (loosely packed) coriander leaves 1 murunga sprig, leaves picked (see note) ½ a lime, juice only

Method

  • 01
  • Place crabs in freezer for 1 hour to immobilise them, then kill each crab humanely by inserting a knife into the centre of the head and splitting through the middle. Pull off top shells, pull out the spongy grey gills and remove guts. Chop each crab into 6 pieces, then crack the large claws but leave attached.
  • 02
  • Combine crab in a bowl with coconut milk, goroka, cinnamon, chilli powder, cumin, fenugreek and turmeric, stand for 20 minutes.
  • 03
  • Heat ghee in a wide saucepan over high heat, add onion, ginger, curry leaves, lemongrass, chillies and pandanus, cook until onion is golden (5 minutes). Add dill seeds, cook another 2 minutes, add crab mixture. Cover and simmer until crab is just cooked through and sauce has thickened (12 minutes). Pick out crab meat (or use whole crab pieces) then return picked meat to sauce. Add coriander, murunga and lime juice, season to taste with salt.
Note Pandanus, murunga and goroka are available from Asian grocers. Murunga leaves are commonly known as drumstick leaves in Australia. If unavailable, substitute 2 tbsp chopped parsley and an extra squeeze of lime. Ghee is available from select supermarkets. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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