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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.

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.

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.

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

Blue swimmer crab omelette


You'll need

2 eggs 1 egg yolk 30 gm crème fraîche 60 gm cooked blue swimmer crab meat 50 gm unsalted butter 1 tsp lemon juice 2 tsp coarsely chopped curly-leaf parsley

Method

  • 01
  • Whisk eggs, egg yolk and crème fraîche to combine, add crab meat and season to taste with sea salt and freshly ground white pepper.
  • 02
  • Heat a 24cm omelette pan or frying pan over medium heat, add 20gm butter and melt without colouring. Pour in egg mixture and cook for 20 seconds or until just starting to set, then shake pan to coat base with egg mixture evenly. Using a spatula or fork, draw the cooked egg away from edges of pan allowing raw mixture to flow underneath and cook. Repeat for about 1 minute or until omelette is cooked, then turn out onto a plate and fold.
  • 03
  • Heat a separate small frying pan over medium heat, add remaining butter and cook, swirling pan, until foam subsides and butter is golden brown in colour. Remove pan from heat and add lemon juice and parsley. Drizzle butter mixture over omelette and serve immediately.

“On my last visit to Sydney, I tried Damien Pignolet’s sublime blue swimmer crab omelette at Bistro Moncur. I would love to have the recipe, so I could make it for breakfast, lunch and dinner.”
David Gibson, Brisbane, Qld

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 1 people
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At A Glance

  • Serves 1 people

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