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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...

BLT salad


You'll need

16 truss cherry tomatoes 3 sprigs of marjoram 2 cloves of garlic, peeled ½ cup olive oil 1 half baguette, cut into 1cm-thick slices 1 egg yolk 1 tsp Dijon mustard 12 rashers streaky bacon 2 heads of baby cos, outer leaves discarded, cut into 4 wedges each

Method

  • 01
  • Place tomatoes, marjoram, 1 clove of garlic and ½ cup olive oil in a shallow ovenproof dish, season to taste with sea salt and freshly ground black pepper, then bake at 200C for 10 minutes or until tomatoes are just beginning to burst. Remove from oven and cool to room temperature. Strain tomatoes and garlic through a sieve and reserve liquid. Using the back of a knife, crush cooked garlic and ½ tsp sea salt on a work surface to make a smooth paste.
  • 02
  • Brush bread slices on both sides liberally with oil, place on a heavy-based oven tray and bake at 180C for 20 minutes, turning once during cooking, or until golden on each side. Remove from oven and rub one side with remaining garlic clove, then coarsely break croutons into large pieces.
  • 03
  • Meanwhile, combine egg yolk, mustard and garlic paste in a bowl, then add ½ cup cooled reserved tomato liquid, drop by drop, then in a slow steady stream until mixture is thick and emulsified. Season to taste with sea salt and ground black pepper. Makes about ½ cup.
  • 04
  • Meanwhile, cook bacon in a large heavy-based frying over medium heat until crisp on both sides, then drain on absorbent paper.
  • 05
  • Cut each lettuce in half and divide among plates. Divide tomatoes, bacon and croûtons among plates, drizzle with a little dressing, then serve immediately, with remaining dressing passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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