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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.

Steamed wild-harvest scallops with ginger and spring onions


You'll need

100 ml light soy sauce 1 tbsp chicken stock 1 tbsp caster sugar 12 wild-harvest Spring Bay scallops in the shell (see note) 25 gm (5cm piece) ginger, cut into julienne 2 spring onions, thinly sliced diagonally 2 tbsp vegetable oil

Method

  • 01
  • Combine soy sauce, chicken stock and caster sugar in a small saucepan, stir until sugar dissolves, then simmer until slightly reduced (3-5 minutes). Keep warm.
  • 02
  • Place a large steamer basket over a wok of simmering water. Place scallops in a single layer in steamer basket, scatter over ginger, cover with a lid and steam until scallops are just cooked through (2-3 minutes). Transfer to serving plates, spoon over soy mixture, top with spring onion and keep warm.
  • 03
  • Meanwhile, heat oil in a small saucepan over high heat until smoking (2-3 minutes), drizzle over scallops and serve hot.
Note Wild-harvest Spring Bay scallops are available from select fishmongers. If unavailable, substitute another scallop in the shell.

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

“Me Wah’s steamed scallops with ginger and spring onions were the highlight of our long weekend in Tassie. We would love to have the recipe so we can attempt to relive that incredible meal at home.”
James Frazer, Wodonga, 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 2 people
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At A Glance

  • Serves 2 people

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