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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

Brandade


This renowned marriage of puréed salt cod, olive oil, bread, garlic and milk is one of the undisputed highlights of the Provençal kitchen. The only thing required is that you need to pre-soak the salt cod for at least 24 hours in the refrigerator, changing the water 3-4 times, before preparation of an otherwise simple recipe.

You'll need

400 gm piece of salt cod, pre-soaked in cold water in the refrigerator for 24 hours, changing the water 3-4 times 1 tbsp lemon juice 2 sprigs of flat-leaf parsley 1 dried bay leaf 8 black peppercorns 2 cloves of garlic, finely chopped 2 slices of white bread, crusts removed, soaked in water for 1 minute, then squeezed dry ¼ cup milk ¼ cup olive oil To serve: toasted rustic-style bread and a salad of bitter greens

Method

  • 01
  • Drain salt cod and place in a wide saucepan with lemon juice, parsley, bay leaf, peppercorns and enough water to cover. Bring to the boil over high heat, then reduce heat to low and simmer, covered, for 15 minutes. Drain cod, cool slightly, then remove and discard skin and bones. Break flesh into coarse flakes.
  • 02
  • Process flaked fish, garlic, bread and milk in a food processor until well combined. With motor running, gradually add olive oil in a thin, steady stream and process until well combined and smooth, then transfer mixture to a bowl.
  • 03
  • Season to taste with sea salt and freshly ground black pepper and combine well. Serve warm brandade with sliced rustic-style bread and a salad of bitter greens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2006 Gramps Chardonnay.

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