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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.

Spiced chocolate mousse


You'll need

180 gm dark chocolate (54% cocoa solids), coarsely chopped 3 eggs, at room temperature, separated ¼ tsp each of ground cinnamon, ground allspice and chilli powder 225 ml thickened cream, lightly whipped   Hazelnut praline 100 gm hazelnuts, roasted and skins removed 100 gm caster sugar

Method

  • 01
  • Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine, then add spices. Add cream and fold through to combine. In a separate bowl, beat eggwhites until soft peaks form, then add to chocolate mixture and fold to combine. The mousse should be smooth and even in colour. Spoon into six ½ cup-capacity moulds and refrigerate for 3 hours or until set.
  • 02
  • For hazelnut praline, place hazelnuts on a baking paper-lined oven tray. Combine sugar and 2 tbsp water in a small saucepan and bring to the boil over medium heat for 5-10 minutes or until light caramel, then pour over hazelnuts and cool completely. Coarsely chop.
  • 03
  • To serve, scatter mousse with praline and serve immediately.

"I visited the fabulous Bar Lourinhã in Melbourne recently and one of the highlights was the chocolate mousse and hazelnut brittle we had for dessert. Could Matt McConnell be persuaded to part with the recipe?"
Jo Groves, Darlington, NSW

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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 6 people
Easter
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At A Glance

  • Serves 6 people

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