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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.

Top 10 Sydney Restaurants 2014

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.

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.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

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

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Insalata agrodolce di cannellini


You'll need

200 gm (1 cup) dried cannellini beans, soaked in cold water overnight 1 small carrot, coarsely chopped 1 celery stalk, coarsely chopped ½ onion, coarsely chopped 2 fresh bay leaves 200 gm organic farro pelato (see note) ¼ cup (loosely packed) small tarragon leaves 40 gm baby herbs, such as chervil, rocket, chard, rocket cress and parsley (about 4 punnets), trimmed 50 gm truffle pecorino, shaved (see note)   Aged Nebbiolo dressing 1 roasted garlic clove (see note) ¼ tsp Dijon mustard 70 ml olive oil 30 ml Nebbiolo agrodolce red wine vinegar (see note) 2 tbsp lemon juice, or to taste 1 tsp white sugar, or to taste

Method

  • 01
  • Drain and rinse cannellini beans. Place in a saucepan with vegetables and bay leaves, cover with plenty of cold water, bring to the boil over medium heat, reduce heat to low and simmer until cooked through (25-30 minutes). Drain and set aside.
  • 02
  • Meanwhile, bring a saucepan of salted water to the boil. Add farro, return to the boil, reduce heat to low and cook until tender (10-15 minutes). Drain and set aside.
  • 03
  • For aged Nebbiolo dressing, mash roasted garlic and mustard together with a fork in a bowl, gradually drizzle in oil, whisking to combine, then whisk in vinegar and season to taste with lemon juice, sugar, sea salt and freshly ground black pepper. Set aside.
  • 04
  • Combine cannellini beans and farro pelato in a bowl with half the herbs and pecorino. Drizzle over dressing, reserving 1 tsp, toss to combine and spoon into bowls. Combine remaining herbs and dressing, scatter over salad, then scatter over remaining pecorino.
Note Farro pelato is a type of grain available from Italian delicatessens. Truffle pecorino is available from specialty cheese shops. To roast garlic, preheat oven to 200C, wrap a head of garlic tightly in aluminium foil and roast until very soft (20-25 minutes). Squeeze garlic from skin and use as required. Nebbiolo agrodolce red wine vinegar is made from Nebbiolo grapes and is available from Pendolino and select delicatessens.

“I really enjoyed the cannellini bean and farro salad I had at Pendolino’s – the dressing was delicious. Would you ask chef Nino Zoccali for the recipe please?”
Helen Faber, Neutral Bay, 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 6 people
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At A Glance

  • Serves 6 people

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