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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.

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Apple and cinnamon hot cross buns

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Crisp barramundi with prawn salsa and vanilla-infused dressing


You'll need

1 tbsp vegetable oil 4 200gm barramundi fillets ½ lemon, juice only To serve: olive oil To garnish: chervil sprigs   Prawn salsa 8 medium green prawns 150 gm sweet potato, peeled, boiled and refreshed in iced water, finely chopped 1 small zucchini, finely chopped 2 tomatoes, blanched, peeled, seeds removed and finely chopped ¼ cup (loosely packed) coarsely chopped dill 100 ml olive oil infused with ½ vanilla bean (see note) 25 gm baby spinach

Method

  • 01
  • For prawn salsa, cook prawns in boiling salted water for 3 minutes or until cooked through, then refresh in iced water. Peel, remove veins and tails and coarsely chop. Combine prawns with sweet potato, zucchini, tomato, dill, olive oil and season to taste with sea salt and ground black pepper. Just before serving, add spinach and toss to combine.
  • 02
  • Heat oil in a frying pan over medium heat and cook barramundi skin-side down for 3 minutes or until golden and crisp, turn and cook for another 3 minutes or until cooked to your liking. Season to taste with lemon juice, sea salt and freshly ground black pepper.
  • 03
  • To serve, arrange prawn salsa on plates, top with barramundi, drizzle with olive oil and garnish with chervil.
Note To infuse olive oil, heat oil and vanilla bean in a saucepan over medium heat for 3-5 minutes or until oil starts to simmer, then remove from heat and cool.

"I recently went on a weekend getaway to Bowral and stopped by Centennial Vineyards for a lovely long lunch. The barramundi with prawn salsa I had there was superb. Please ask chef Robin Murray to share the recipe."
Molly Alexander, Faulconbridge, NSW

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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