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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.

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.

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

Crab, cha siu and corn ramen


You'll need

  Ramen 10 gm dried cut wakame (seaweed), soaked in warm water for 5 minutes and drained 8 Swiss brown mushrooms, trimmed, with a cross cut into each cap 115 gm fresh baby corn 270 gm ramen noodles (dried Japanese wheat noodles) 100 gm cooked crabmeat, picked through 250 gm cha siu (Chinese barbecued pork, available from Chinese barbecue shops), thinly sliced 4 green onions, thinly sliced on the diagonal   Soup 2 8 gm sachets instant dashi powder ¼ cup cooking sake (Japanese rice wine) 1/3 cup shoyu (Japanese soy sauce 2 tsp caster sugar

Method

  • 01
  • For soup, place all ingredients and 2 litres water in a large saucepan and bring to the boil over medium heat. Add wakame, mushrooms and corn and keep at a gentle simmer.
  • 02
  • Meanwhile, cook noodles in boiling water for 4 minutes or until al dente, drain and divide among bowls, top with crabmeat, cha siu and green onions, then ladle soup mixture over and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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