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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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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.

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Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

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.

Top 10 Melbourne Restaurants 2014

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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.

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

Chicken curry (Kari ayam)


You'll need

2 tbsp vegetable oil ½ small brown onion, finely chopped 3 cm piece of ginger, finely chopped 2 cloves of garlic, finely chopped 1 cinnamon quill 1 star anise ½ tsp cardamom seeds, crushed 2 sprigs of curry leaves 130 gm Indian curry powder (see note) 1 tbsp ground chilli, or to taste 2 tbsp white sugar 4 (about 1kg) chicken Marylands, cut into 4 pieces 250 gm sebago potatoes, cut into 2cm pieces 2 stalks of lemongrass, white part bruised To serve: steamed rice and sliced red chilli

Method

  • 01
  • Heat oil in a wok over medium heat, then add onion, ginger, garlic, cinnamon, star anise, cardamom seeds and curry leaves and stirfry until fragrant and onion is soft (about 3 minutes). Add 1.5 litres of water and bring to the boil, add curry powder, ground chilli and sugar and stir to combine. Add chicken, potato and lemongrass, return to the boil, then reduce heat to low and simmer until chicken and potato are cooked through (about 15 minutes). Scatter with chilli and serve with rice.
Note Look for finely ground mild (meat) Indian curry powder.

“We called into Mamak in Sydney’s Chinatown for some Malaysian street food. The chicken curry (kari ayam) was fantastic – could you ask Mamak’s three chefs to share their secret?”
Lee Gossard, Tempe, 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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