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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

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...

Asparagus, anchovy and eggs en cocotte


You'll need

1 tsp olive oil 1 small onion, finely chopped 2 cloves of garlic, finely chopped 2 bunches of asparagus, thinly sliced 1 anchovy fillet, finely chopped ½ tsp each ground cumin and coriander 4 eggs 4 tsp pouring cream For garnish: coriander leaves

Method

  • 01
  • In a frying pan, heat olive oil and sauté onion and garlic until soft. Add asparagus spears, reserving heads of 1 bunch, and anchovy. Cook for 5 minutes, or until asparagus is tender, then add cumin and coriander. Cool slightly.
  • 02
  • Spoon asparagus mixture into the base of 4 1-cup-capacity ramekins, break an egg into each, drizzle 1 tsp pouring cream into each and top with reserved asparagus heads. Steam for 8 minutes or until eggs are just set. Serve immediately.

At A Glance

  • Serves 4 people
Easter
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At A Glance

  • Serves 4 people

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