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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.

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.

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

Cha soba noodles with traditional accompaniments


This traditional, cold Japanese summer dish is presented with individual bowls of various accompaniments that are added to the dipping sauce, according to the eater's palate. To eat, the dipping sauce is held in one hand, while a little bundle of noodles, held between chopsticks is dipped into the seasoned sauce. If preferred, the noodles can be tossed with the sauce.

You'll need

400 gm dried green tea soba noodles 1 tsp sesame oil 40 gm sesame seeds, roasted 1 sheet nori (compressed seaweed sheets) 4 green onions, finely chopped 3 cm piece of ginger, cut into julienne To serve: wasabi paste   Dipping sauce 1 tbsp kezuri-bushi (bonito flakes) 1/3 cup shoyu (Japanese soy sauce) 1/3 cup mirin (Japanese sweet rice wine) ½ tsp caster sugar

Method

  • 01
  • Cook noodles in boiling water for 4 minutes or until al dente, drain and rinse under cold water, then drain well. Transfer to a bowl and toss with sesame oil and seeds. Carefully hold nori sheet, between tongs, over a medium gas flame, for 1 minute or until roasted. Cool, then using kitchen scissors, cut into 2mm-wide strips.
  • 02
  • For dipping sauce, combine all ingredients and 1½ cups water in a small saucepan and simmer for 5 minutes, remove from heat, cool, then strain through a fine sieve.
  • 03
  • Pile noodles equally on plates, scatter with nori, then serve accompanied by individual separate bowls of dipping sauce, green onion, ginger and wasabi paste.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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