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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.

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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.

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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

Crumbed oysters with tartare sauce


You'll need

For deep-frying: vegetable oil 24 oysters, shucked 1 egg 125 ml (½ cup) milk 50 gm (1/3 cup) plain flour, seasoned 100 gm Japanese breadcrumbs (see note) To serve: rock salt To serve: lemon wedges   Tartare sauce 100 gm mayonnaise 25 gm (2 tbsp) salted capers, soaked in water for 1 hour, drained and finely chopped 2 tbsp finely chopped Spanish onion 1 tbsp finely chopped cornichons 2 tbsp finely chopped chives 1 tsp finely chopped flat-leaf parsley ½ lemon, juiced

Method

  • 01
  • For tartare sauce, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Makes 1 cup. Tartare can be refrigerated in an airtight container for up 1 week.
  • 02
  • Preheat oven to 100C. Heat vegetable oil in a deep-fryer or large deep saucepan to 180C. Remove oysters from shells, reserving shells, place oysters on an oven tray and warm in oven for 5 minutes. Whisk egg and milk together in a bowl, and place flour and breadcrumbs each in separate bowls. Dip oysters into flour, shaking off excess, then egg mixture and then breadcrumbs, shaking off excess. Deep-fry oysters, in batches, for 30 seconds or until crisp and golden, then drain on absorbent paper.
  • 03
  • To serve, spoon rock salt into the centre of 4 plates, arrange 6 oyster shells on top of each plate and place crumbed oysters in shells. Serve immediately with tartare sauce and lemon wedges to the side.
Note Japanese breadcrumbs, also called panko, are available from Japanese and Asian grocery stores and select supermarkets.

"I usually prefer eating oysters au natural, but having tasted the crumbed version served simply with tartare sauce at Must Winebar, I can't imagine enjoying them any other way now. Would you please ask chef Russell Blaikie for his recipe?"
Lucinda Booth, Perth, WA

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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