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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.

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.

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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.

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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.

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

Cucumber, mint and watercress salad with mustard seed dressing


Serve with sage-roasted potatoes.

You'll need

1½ tbsp brown mustard seeds 1/3 cup white wine vinegar 1/3 cup dry white wine 1 tbsp caster sugar 1 small red onion, thinly sliced 4 Lebanese cucumbers, peeled into ribbons 2 tbsp lemon juice 1/3 cup extra-virgin olive oil 2 punnets baby cucumbers, quartered lengthways 2 (250gm each) white cucumbers, peeled, seeded, thinly sliced lengthways 3 cups firmly packed watercress sprigs 2/3 cup firmly packed mint leaves

Method

  • 01
  • Combine mustard seeds, vinegar, wine, sugar and 1/3 cup water in a saucepan, season to taste, then bring to the boil over medium-high heat. Add red onion and simmer for 2 minutes, remove from heat, then add Lebanese cucumber and stir to combine. Stand for 5 minutes, then using a slotted spoon transfer cucumber and onion to a bowl. Return pan to heat and simmer for 5 minutes or until reduced to 1/3 cup, remove from heat and whisk in lemon juice and olive oil and season to taste. Cool.
  • 02
  • Combine pickled cucumber and red onion, baby and white cucumbers, watercress and mint in a large bowl with mustard seed dressing and toss to combine. Arrange in a bowl and serve immediately.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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