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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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Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Spareribs yasai suzuke


You'll need

1 kg pork spareribs (see note) 3 litres vegetable oil 30 gm ginger, finely grated 3 cloves garlic 10 fresh bay leaves 3 cloves   Star anise and honey soy sauce 200 gm white sugar 250 gm honey 200 ml yamasa or light soy sauce 15 ml each sesame oil and vegetable oil 100 gm ginger, finely chopped or grated 100 gm garlic (about 1 head), finely chopped 1 white onion, finely chopped 2-3 whole star anise   Konbu pickles 500 ml (2 cups) rice wine vinegar 150 gm white sugar 1 fresh bay leaf 2 cloves 2 tsp black peppercorns 2 tsp coriander seeds 100 gm cauliflower, cut into small florets 1 small carrot, peeled and thinly sliced ½ Lebanese cucumber, halved lengthways and thinly sliced 100 gm daikon, peeled, cut into 5mm batons 100 gm cherry tomatoes, large ones halved

Method

  • 01
  • For konbu pickles, combine all ingredients except vegetables, and ¼ cup sea salt in a saucepan over medium heat and bring to the boil. Cool. Add vegetables and refrigerate overnight.
  • 02
  • Combine ribs and 1 tbsp salt in a bowl, cover and refrigerate overnight. Remove, rinse, drain and pat dry with absorbent paper.
  • 03
  • Preheat oven to 160C. Place ribs in a large roasting pan with oil, ginger, garlic, bay leaves and cloves. Roast for 1½ hours or until tender. Remove from oven and cool ribs in oil. Remove ribs, drain well, discarding oil, and pat dry with absorbent paper to absorb oil.
  • 04
  • For star anise and honey soy sauce, combine all ingredients. Makes 3 cups. Combine ribs and sauce and marinate for 2-3 hours. Remove half the ribs from sauce and transfer to a frying pan over medium heat, add ½ cup sauce and cook for 5 minutes, turning frequently, or until sauce caramelises and ribs are warmed through. Repeat with remaining ribs. Serve immediately with konbu pickles to the side.
Note Ask your butcher to cut spareribs in half crossways for you.

"The spareribs at Sydney's Toko are superb. Would you ask chef Alun Evans for the recipe?"
Willow Wren Alexander, 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 4 people
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At A Glance

  • Serves 4 people

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