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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.

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.

Top 10 Melbourne Restaurants 2014

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

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

Eugenio Maiale: Zuppa di ceci e sedano (chickpea and celery soup)


You'll need

600 gm dried organic chickpeas (see note) 50 ml olive oil 1 white onion, finely chopped 1 carrot, finely chopped 1 small celery stalk, finely chopped 2 garlic cloves, finely chopped 100 gm canned peeled Italian-style tomatoes and juice 1 fresh bay leaf 1 litre (4 cups) chicken stock For drizzling: extra-virgin olive oil 1 punnet celery cress, picked, to serve (optional)

Method

  • 01
  • Soak chickpeas overnight in plenty of lightly salted water. Drain and set aside.
  • 02
  • Heat olive oil in a saucepan over low to medium heat, add vegetables and garlic, stir occasionally until onion is transparent (8 minutes). Add tomato and bay leaf, cook until tender (8-10 minutes). Add chicken stock and chickpeas, season to taste, bring to the boil over high heat, reduce heat to low and simmer until chickpeas are soft, adding extra stock or water, if necessary, to keep chickpeas covered (1 hour 30 minutes-1 hour 45 minutes). Season to taste, serve drizzled with extra-virgin olive oil and scattered with celery cress.
Note Organic chickpeas are available from health-food shops and select delicatessens. You can substitute small dried chickpeas.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Gaglioppo, a red with herb and mineral notes.

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