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Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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.

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.

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.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Momofuku's steamed buns

Tequila and sangrita


You'll need

¼ small onion, chopped 2 green jalapeños, seeded, and coarsely chopped 4 coriander roots, washed well and scraped ½ tsp smoked sweet paprika 400 ml fresh tomato juice 100 ml freshly squeezed and strained orange juice 50 ml fresh lime juice To garnish: lime quarters To serve: Olmeca reposado tequila

Method

  • 01
  • Using a muddler, pound together onion, chilli, coriander, paprika and ½ tsp salt, or blend in a blender, until well combined. Transfer chilli mixture to a jug and stir in juices, then refrigerate for at least 30 minutes for flavours to develop.
  • 02
  • To serve, pair small tumblers of sangrita with tall shot glasses – known as caballitos in Mexico – of room-temperature tequila, or combine the two to make a cocktail, shaking 35ml tequila with 70ml of sangrita per guest.

Sangrita is the traditional accompaniment to tequila in Mexico. While the kind of spirit hitherto served in Australia was best slammed down quickly, with a wince, good tequilas - particularly reposado, or aged tequilas - are better sipped with a sangrita chaser.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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