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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.

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Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

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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.

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.

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

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Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Deep-fried anchovies in dill breadcrumbs


You'll need

12 anchovy fillets in oil, drained 40 gm (¼ cup) plain flour 2 eggs, lightly beaten 500 ml (2 cups) olive oil, for deep-frying   Dill breadcrumbs 1½ tbsp each finely chopped dill and flat-leaf parsley ¼ garlic clove, finely chopped ¼ lemon, finely grated rind only 150 gm fine breadcrumbs from crustless, day-old white bread   Chilli and herb sauce 60 ml (¼ cup) extra-virgin olive oil 2 tbsp each finely chopped dill and flat-leaf parsley 1½ tbsp finely chopped oregano ½ each red birdseye chilli and long red chilli, seeds removed, finely chopped ½ garlic clove, crushed Finely grated rind and juice of ½ lemon

Method

  • 01
  • For dill breadcrumbs, combine ingredients in a bowl, season to taste, mix thoroughly and set aside.
  • 02
  • For chilli and herb sauce, combine ingredients in a bowl and set aside.
  • 03
  • Heat olive oil in a saucepan to 180C. Dip anchovies in flour, then egg, then dill breadcrumbs, pressing to cover. Dip in egg again, then in breadcrumbs, and pat to coat firmly. Deep-fry anchovies in batches until golden (1-2 minutes), drain on absorbent paper, serve warm with chilli and herb sauce.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Good dry Greek white such as assyrtiko or a bone-dry fino sherry.

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