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A Fatter Duck

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

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.

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.

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.

Neil Perry: Spaghetti Bolognese


You'll need

For frying: extra-virgin olive oil 1 onion, finely chopped 4 garlic cloves, sliced 1 small carrot, diced 1 stick celery, diced 100 gm smoky bacon, diced Pinch of sea salt 400 gm minced beef 400 gm minced pork 500 ml full-bodied red wine 600 gm tinned whole Italian tomatoes, roughly chopped 2 sprigs fresh thyme, roughly chopped 400 gm spaghetti To serve: freshly grated parmesan

Method

  • 01
  • Heat a little olive oil in a large frying pan. Add the onion, garlic, carrot, celery, bacon and a little sea salt and cook for 15 minutes over medium heat, stirring occasionally - the vegetables should caramelise but not burn. Add the minced beef and pork and a little extra salt and cook for 5 minutes, stirring, to colour the mince well. Add the red wine and bring to the boil, then simmer until reduced by half. Add the tomatoes and simmer for about 30 minutes. Add the thyme, taste, and check seasoning.
  • 02
  • While the sauce is cooking, cook the pasta in plenty of boiling salted water. When al dente, drain. Divide the pasta among 4 bowls, add the sauce and serve with some grated parmesan and freshly ground pepper.
Note This is a direct submission from our chef respondent and not a recipe we've put through the triple-testing of everything else we publish in the magazine and is therefore intended as a guide only. Please refer to the recipe given by our food director, Emma Knowles, for a tested and more detailed walk-through.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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