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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 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.

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

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Cuttlefish, cucumber and ruby grapefruit salad


You'll need

400 gm cuttlefish, cleaned, tentacles discarded, scored diagonally 3 Lebanese cucumbers, cut into long thin ribbons 1 ruby grapefruit, segmented 1 cup each of (loosely packed) coriander, mint and Thai basil 4 red shallots, thinly sliced 2 lemongrass stalks, white part only, thinly sliced widthways 2 small red chillies or to taste, thinly sliced diagonally To serve: fried shallots (see note)   Nahm jim 75 gm (¼ cup) finely grated palm sugar 60 ml (¼ cup) fish sauce 2 tbsp freshly squeezed lime juice

Method

  • 01
  • For nahm jim, combine sugar and fish sauce in a small saucepan over medium heat, stirring to dissolve sugar. Bring to the boil and cook until lightly caramelised and becomes a light syrup (3-5 minutes). Cool then add lime juice just before serving.
  • 02
  • Heat frying pan over high heat and cook cuttlefish until just cooked through (1-2 minutes each side), then slice lengthways into 1½cm-thick strips. Combine in a bowl with remaining ingredients except fried shallots, toss to combine. Drizzle with nahm jim and serve immediately scattered with fried shallots.
Note Fried shallots are from Asian grocers.

“My favourite place to dine in Perth is a little Thai place in north Perth called Nahm Thai. Kevin Pham, the chef, is a self-taught young Vietnamese guy who has a great understanding of the nuances of Thai food. His food is simply presented, well cooked, with nice punchy flavours. The perfect place to eat on a chef’s night off. The cuttlefish salad is sensational.”
David Coomer, Star Anise, WA

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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