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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.

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.

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.

Top 10 Melbourne Restaurants 2014

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

Momofuku's steamed 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.

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Pan-fried ocean trout with cabbage remoulade


You'll need

2 eggs, at room temperature 250 ml (1 cup) vegetable oil 1 tbsp plain flour 50 gm salted baby capers, soaked in water 1 tbsp olive oil 4 200gm pieces ocean trout, pin boned and skin on To serve: salmon roe (see note)   Cabbage remoulade 1½ cups (about 120gm) thinly sliced red cabbage 1½ cups (about 120gm) thinly sliced Savoy cabbage 100 gm (5 tbsp) whole-egg mayonnaise ¼ cup finely chopped chives 1 lemon, juice only   Mustard vinaigrette 30 ml olive oil 30 ml vegetable oil 25 ml white wine vinegar 2 tsp Dijon mustard

Method

  • 01
  • Place eggs in a saucepan of cold water, bring to the boil over medium heat and simmer for 7 minutes, then drain and place in iced water for 10 minutes. Peel and separate yolks from whites, pass yolks and whites through a fine sieve into separate bowls, cover and refrigerate until needed.
  • 02
  • For cabbage remoulade, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
  • 03
  • Heat vegetable oil in a frying pan over medium heat until shimmering. Drain capers and pat dry with absorbent paper, dust with flour, shaking off any excess, then fry for 5 minutes or until golden. Drain on absorbent paper.
  • 04
  • For vinaigrette, combine all ingredients in a bowl, whisk to combine and season to taste.
  • 05
  • Heat olive oil in a non-stick frying pan over medium heat, season trout and cook skin-side down for 2 minutes or until skin is crisp, turn over and cook for 2 minutes or until cooked to your liking. To serve, spoon remoulade onto plates, top with trout, scatter over capers, eggwhite and yolk and salmon roe, drizzle with vinaigrette and serve immediately.
Note Brenton Allan uses Yarra Valley Salmon Roe available from gourmet food stores and delicatessens.

"I'm usually not a fan of ocean trout but Brenton Allan's pan-fried version with cabbage remoulade at Stamps has made a convert of me. Would you please ask the chef to share his secrets?"
Veronica Hill, Adelaide, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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