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.

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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.

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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.

Momofuku's steamed buns

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Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Crisp pork hock with roasted almond and chilli salad


You'll need

500 gm boneless pork hocks For deep frying: vegetable oil 20 gm (1 tbsp) mixed baby herbs (see note) 15 gm flaked almonds, roasted 1 kaffir lime leaf, thinly sliced 1 tsp sesame oil To serve: steamed jasmine rice   Masterstock 1 stick celery, coarsely chopped 1 carrot, coarsely chopped 2 red shallots, coarsely chopped 1 large red chilli, coarsely chopped 2 garlic, coarsely chopped 20 gm galangal, coarsely chopped ½ stick lemon grass, coarsely chopped 2 kaffir lime leaves 2 star anise 1 cinnamon quill 1 piece orange peel, removed with a vegetable peeler, pith removed 150 gm palm sugar, finely grated 75 ml Shaoxing wine 50 ml soy sauce 1½ litres (5 cups) chicken stock   Chilli plum sauce 1 large red chilli, finely chopped 4 (320 gm) blood plums or other red skinned plums, stones removed and coarsley chopped 500 gm palm sugar, finely grated 250 ml (1 cup) white vinegar

Method

  • 01
  • For masterstock, combine all ingredients in a large pot over medium heat, bring to the boil, reduce heat and simmer for 20 minutes.
  • 02
  • Strain masterstock into a clean saucepan, discard solids, add pork hock and return to the boil. Reduce heat and cook, basting occasionally, for 1½ hours or until pork is tender. Remove from stock and place on an oven tray, cover with plastic wrap, place another tray on top and weigh down with food cans. Refrigerate overnight.
  • 03
  • For chilli plum sauce, combine all ingredients and 1 tsp sea salt in a saucepan and bring to the boil over medium heat. Reduce heat to low and simmer for 45 minutes or until sauce has thickened, adding more water if mixture gets too thick. Spoon into a hot sterilised jar and seal, keeps up to 3 months. Makes 1½ cups.
  • 04
  • Cut pork into 1.5cm cubes. Heat vegetable oil in a large saucepan or deep fryer to 180C and deep-fry pork for 3 minutes or until crisp. Drain on absorbent paper.
  • 05
  • Heat 100 ml chilli plum sauce in a wok over medium heat, add pork and toss. Spoon onto a serving plate. Combine herbs and almonds in a bowl, drizzle with sesame oil, season to taste with sea salt and arrange on top of pork hock. Serve with rice to the side.
Note Baby herbs are available from select greengrocers.

"I was so excited when Nu's opened in my neighbourhood. I can't get enough of the crisp pork hock, and I'd love if it he could share the recipe.''
Alex Cameron, McMahons Point, NSW

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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