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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.

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.

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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.

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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.

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

Chish and fips (and mushrooms)


You'll need

3 yellow-fleshed potatoes, such as Nicola, Charlotte or pink-eye (about 150gm each), unpeeled For deep-frying: vegetable oil 1 snapper fillet (about 800gm), pin-boned, skin scored into 8 pieces 1 tbsp olive oil 200 gm young Roman beans, tailed and halved widthways 50 gm butter, coarsely chopped 3 garlic cloves, finely chopped 300 gm assorted mushrooms, such as wood-ear, chestnut and enoki, trimmed 1 tsp white wine vinegar 80 ml white wine

Method

  • 01
  • Scrub potatoes and place in a saucepan with enough cold water to cover. Bring to the boil, cook until parboiled (6-8 minutes). Drain, then, when cool enough to handle, cut into quarters and squash with your hand, set aside.
  • 02
  • Preheat vegetable oil in a deep-sided saucepan or deep-fryer to 180C. Heat a large non-stick frying pan over medium high heat. Brush snapper with olive oil, season to taste and cook, skin-side down, pressing lightly, until cooked most of the way through (4-8 minutes), then carefully turn and cook until just cooked through (1-2 minutes). Keep warm.
  • 03
  • Meanwhile, deep-fry potatoes in vegetable oil until golden and crisp (5 minutes), drain on absorbent paper, set aside and keep warm.
  • 04
  • Meanwhile, blanch beans (3 minutes), drain, set aside, keep warm.
  • 05
  • Heat a separate frying pan over high heat, add butter and garlic, and when foaming add mushrooms and stir occasionally until tender (1-2 minutes). Deglaze with white wine vinegar, then wine, and cook until reduced(2-4 minutes). Serve fish immediately with Roman beans, potatoes and mushrooms.

At A Glance

  • Serves 8 people
Easter
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At A Glance

  • Serves 8 people

Drink Suggestion

The cherry fruit and powdery tannins of a young sangiovese.

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