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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.

Momofuku's steamed 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.

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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...

Seared yellowfin tuna with black olive and petite herb salad


You'll need

1 tbsp olive oil 400 gm piece of yellowfin tuna, skin and sinew removed 50 gm Ligurian olives 12 cherry tomatoes, halved 8 asparagus spears, trimmed and blanched 1 small Spanish onion, thinly sliced into rings 2 cups (loosely packed) chervil sprigs 3 cups (loosely packed) flat-leaf parsley leaves ¼ cup finely chopped chives To serve: extra-virgin olive oil   Lemon dressing 1 hard-boiled egg, peeled,white discarded 1 lemon, finely grated rind only 2 tbsp lemon juice 1 tsp Dijon mustard 2 tbsp olive oil ½ tsp salted capers, rinsed, drained and chopped

Method

  • 01
  • For lemon dressing, using a fork, mash egg yolk in a bowl, add lemon juice and mustard and whisk to combine, then gradually add oil, whisking continuously, until emulsified. Add capers, lemon rind and season to taste with sea salt and freshly ground black pepper. Makes 1/3 cup.
  • 02
  • Heat 1 tbsp olive oil in a large frying pan over medium heat, cook tuna for 1 minuteon each side, season to taste then rest for 4-5 minutes. Combine remaining ingredients in a bowl, drizzle with half of the dressing and season to taste. Discard remaining dressing.
  • 03
  • To serve, cut tuna into 4 steaks and arrange on plates with salad, drizzle with extra-virgin olive oil and serve immediately.

“On a flying visit to Brisbane, we were quite taken with Paul McGivern’s seared tuna and petite herb salad at Restaurant Manx – and we’d love to make it at home this summer.”
Thomas Riley, Redcliffe, Qld

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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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