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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.

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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

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...

Pumpkin and cinnamon scones


You'll need

350 gm piece Queensland blue pumpkin, seeded and halved 60 gm soft unsalted butter 55 gm caster sugar ¼ cup buttermilk, plus a little extra, for brushing 1 egg, lightly beaten 350 gm (21/3 cups) self-raising flour ½ tsp cinnamon

Method

  • 01
  • Steam pumpkin over a saucepan of simmering water until tender, then cool. Remove skin from pumpkin and, using a fork, mash to a smooth purée. You will need 250gm (1 cup) pumpkin purée for this recipe.
  • 02
  • Place butter and sugar in a large bowl and, using a wooden spoon, stir until combined. Add pumpkin purée, buttermilk and egg and combine well. Sift flour and cinnamon over pumpkin, then, using a dinner knife, stir mixture until it just comes together. The less you handle the scone mixture, the lighter your scones will be.
  • 03
  • Place dough on a well-floured surface and, with well-floured hands, pat out until 2cm thick, then, using a floured, 5cm-round pastry cutter, cut out rounds of dough and place, touching, 4 wide and 3 deep on a lightly greased oven tray. Gently press dough scraps together and continue cutting out dough until it is all used. Brush tops of scones lightly with a little extra buttermilk, then bake at 220C for 15 minutes or until golden and risen. Serve scones immediately or at room temperature with butter, cream and jam or mature cheddar. Scones are best made on day of serving.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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