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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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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.

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.

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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Slow-cooked ocean trout with Israeli couscous, zucchini, chilli and bottarga


You'll need

4 90gm ocean trout fillets, skin on 2 tbsp olive oil 2 golden shallots, finely chopped 2 cloves garlic, finely chopped 100 gm Israeli couscous (see note) 500 ml boiling chicken stock 2 small zucchini, thinly sliced widthways 5 gm bottarga, finely grated (optional, see note) 1 small red chilli, finely chopped 30 gm finely chopped Fontina

Method

  • 01
  • Drizzle trout with 1 tbsp olive oil and season to taste with sea salt and freshly ground black pepper. Place in a zip-lock bag, expelling air. Heat a saucepan of water to 48C, add fish and poach for 14 minutes or until heated through.
  • 02
  • Heat remaining olive oil in a frying pan and sauté shallot and garlic over medium heat for 2 minutes or until soft, but not coloured. Add couscous and cook, stirring, for 2 minutes, then gradually add chicken stock, ½ cup at a time, adding more as liquid is absorbed. Cook for 15 minutes or until couscous is al dente. Add zucchini, bottarga and chilli. Remove from heat, gently stir through Fontina and season to taste. Serve immediately with fish.
Note Israeli couscous is a toasted pasta similar to Italian orzo, about the size of tapioca. This Israeli staple is available from Middle Eastern and specialty food stores. Bottarga is sun-dried mullet roe used widely in Sicilian and Sardinian cuisine. It is available from David Jones Foodhalls, specialty food stores and select fishmongers.

“I had a lovely lunch with friends at Forty One and enjoyed Dietmar Sawyere’s slow-cooked ocean trout with Israeli couscous. Would you please ask him for the recipe?”
Sarah Allen, Neutral Bay, NSW

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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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