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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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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.

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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.

Kylie Kwong: Caramelised pork belly with Chinese coleslaw


You'll need

600 gm female pork belly, cut into 2.5cm cubes 220 gm (1 cup) brown sugar 3 limes, juice only 2 tbsp fish sauce   Red braising stock 625 ml (2½ cups) Shaoxing wine (see note) 375 ml (1½ cups) organic tamari (see note) 220 gm (1 cup) brown sugar 6 garlic cloves, coarsely crushed 90 gm (18cm piece) ginger, thinly sliced 4 spring onions, trimmed and halved lengthways 5 star anise 2 cinnamon quills 3 pieces of orange rind, removed with a peeler 1 tsp sesame oil   Chinese coleslaw 1 small carrot, thinly sliced lengthways 1 small Spanish onion, thinly sliced 125 ml (½ cup) organic brown rice vinegar (see note) 55 gm brown sugar 1 small Lebanese cucumber, thinly sliced lengthways ½ cup shredded Chinese white cabbage 3 spring onions, cut into julienne ½ cup (firmly packed) each coriander, dill and mint   Sichuan pepper salt 1 tbsp Sichuan peppercorns, crushed 30 gm (¼ cup) sea salt flakes

Method

  • 01
  • Place pork belly in a large saucepan and cover with cold water, bring to the simmer over medium heat and simmer to remove impurities (5 minutes). Drain, rinse pork under cold running water and set aside.
  • 02
  • For red braising stock, combine ingredients in a large saucepan, bring to the boil over medium heat, reduce heat to low and simmer to infuse (40 minutes). Add pork and simmer until tender (45 minutes-1 hour). Set aside.
  • 03
  • Meanwhile, for Chinese coleslaw, combine carrot, onion and 2 tsp sea salt flakes in a non-reactive bowl, combine well and set aside to slightly soften (30 minutes). Meanwhile, combine vinegar and sugar in a saucepan over medium heat, stir until sugar dissolves (2-3 minutes), then simmer until reduced and slightly syrupy (5 minutes), set aside to cool. Gently squeeze excess liquid from carrot and onion and place in a clean bowl, add syrup and set aside to lightly pickle (15-20 minutes). Add remaining ingredients just before serving.
  • 04
  • For Sichuan pepper salt, combine ingredients in a small bowl and set aside.
  • 05
  • Remove pork from stock, pat dry on absorbent paper and set aside. Combine sugar and 250ml water in a saucepan, cook over medium heat, stir to dissolve sugar, then simmer until caramelised (10-15 minutes). Remove from heat and add lime juice and fish sauce. Add pork belly, toss to combine and serve scattered with Sichuan pepper salt, with extra caramel drizzled over and Chinese coleslaw to the side.
Note Shaoxing wine is a Chinese cooking wine available from Asian grocers. Organic tamari is a naturally brewed wheat-free soy product. Organic brown rice vinegar is a naturally brewed vinegar. Both are available from select supermarkets and health-food shops.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

“I recently spent four days in Sydney, and after experiencing the 11-course banquet at Kylie Kwong’s fabulous restaurant in Surry Hills, Billy Kwong, I had to go back just once more to taste the caramelised organic pork belly. I would love it if you would ask her for the recipe as I’d like to make it for friends.”
Dave Egglestone, Mawson Lakes, SA

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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 6 people
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At A Glance

  • Serves 6 people

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