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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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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.

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Kefalograviera baked in vine leaves with cherry tomatoes


You'll need

500 gm vine-ripened cherry tomatoes on the vine (about 2 punnets) 2 tbsp extra-virgin olive oil, plus extra for brushing 12 vine leaves preserved in brine, stems removed, rinsed 400 gm kefalograviera, cut into 4 thick slices (see note)

Method

  • 01
  • Preheat oven to 200C. Trim tomatoes into bunches of three or four and place on a small baking tray. Drizzle with oil, season to taste and roast until cooked through and skin blisters (10-15 minutes).
  • 02
  • Meanwhile, lay two vine leaves slightly overlapping on a work surface, brush with a little oil, place a piece of cheese on top and loosely wrap vine leaves around cheese to form a parcel. Wrap parcel with a third leaf, place on a baking tray lined with baking paper. Repeat with remaining cheese and leaves.
  • 03
  • Brush parcels with oil and bake until cheese is soft and warmed through (4-6 minutes). Serve hot with roast tomato.
Note Kefalograviera is a Greek salted hard sheep’s milk cheese available from select delicatessens. If unavailable, you can substitute haloumi.

This recipe is from the March 2010 issue of Australian Gourmet Traveller.

“Would you be so kind as to ask A La Grecque’s Pam Talimanidis to share her recipe for the deliciously salty Greek cheese wrapped in vine leaves? I can’t think of a better lunch to transport me back to the Greek Isles.”
Jenny Spencer, Geelong, Vic

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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