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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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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.

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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.

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

Cauliflower and Taleggio risotto with anchovy pangrattato


You'll need

1 (about 350gm) head of cauliflower, cut into small florets 2½ litres (10 cups) chicken stock 125 gm butter, coarsely chopped 1 onion, finely chopped 3 stalks of celery, finely chopped 2 cloves of garlic, finely chopped 1 tbsp finely chopped thyme leaves 1 fresh bay leaf 400 gm (2 cups) carnaroli rice 125 ml (½ cup) dry white wine 100 gm finely grated parmesan 40 gm (2 tbsp) mascarpone 200 gm Taleggio, cut into ½cm slices   Anchovy pangrattato 200 gm crustless day old sourdough bread, coarsely chopped ¼ cup (loosely packed) oregano leaves 2 anchovy fillets 1 small clove of garlic Pinch dried chilli flakes 100 ml clarified butter, melted (see note)

Method

  • 01
  • For anchovy pangrattato, preheat oven to 150C. Pulse all ingredients except butter in a food processor until coarse crumbs form, transfer to a bowl, drizzle with butter, mix to combine, then spread mixture on an oven tray. Bake, stirring occasionally, until golden (about 25 minutes). Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Combine cauliflower and stock in a pan and bring to the boil over medium heat. Cook until cauliflower starts to fall apart (30 minutes). Reduce heat to low and simmer until required.
  • 03
  • Meanwhile, melt 50gm butter in a large heavy-based saucepan over medium heat, add onion, celery, garlic, thyme and bay leaf and sauté until soft but not coloured (about 10 minutes). Add rice and cook, stirring, for 2 minutes to lightly toast, then add wine and cook until wine has evaporated (about 2 minutes). Gradually add cauliflower stock a cup at a time, adding more as it is absorbed, stirring occasionally to break up cauliflower, and cook until rice is tender and creamy (about 25 minutes). Rest for 1 minute, then add parmesan, mascarpone and remaining butter and using a wooden spoon, beat vigorously until creamy. Season to taste.
  • 04
  • Preheat a grill to high. Spoon risotto into heatproof bowls, top each with a slice of Taleggio and grill until Taleggio is melted and golden (about 2 minutes). Scatter with pangrattato and serve immediately.
Note Clarified butter or ghee is available from select supermarkets.

“Smolt in Tasmania serves a rich cauliflower and Taleggio risotto with anchovy pangrattato. Would they please pass on the recipe?"
Tom Moriarty, Hobart, Tas

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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