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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

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.

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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 pork belly with fennel and white anchovy salad


You'll need

10 gm sea salt 1 tsp fennel seeds, toasted 1 tsp coarsely chopped rosemary leaves 800 gm pork belly   Fennel and white anchovy salad 1 bulb baby fennel, thinly sliced on a mandolin, fronds reserved 50 gm frisée heart 12 pickled white anchovies (see note) 20 gm (1 tbsp) salted baby capers, rinsed and drained 50 ml extra-virgin olive oil 25 ml sherry vinegar ½ orange, juice only ½ tsp Dijon mustard ½ tsp honey

Method

  • 01
  • Preheat oven to 240C. Combine sea salt, fennel seeds and rosemary in a mortar and pound with pestle until finely ground. Using a sharp knife, score pork skin in a 1cm cross-hatch pattern, rub skin with salt mixture, place in a roasting tray skin side up and roast for 30 minutes. Reduce heat to 190C and cook for another 20 minutes or until cooked through and skin is crisp. Rest for 10 minutes.
  • 02
  • For the salad, combine sliced fennel, frisée, anchovies and capers in a bowl. Finely chop 1 tsp of reserved fennel fronds and place in a small bowl with remaining ingredients. Whisk to combine and season to taste. To serve, thinly slice pork and arrange on plates with salad.
Note Pickled white anchovies are available from David Jones Foodhalls and select delicatessens.

"My husband and I enjoyed our anniversary lunch at the Meadowbank Estate vineyard. Would Simon West share his recipe for crisp pork belly with fennel and anchovy salad?"
Karen Greenless, Sandgate, Qld

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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