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A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

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.

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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.

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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.

Duck and sea scallop soba noodles


You'll need

2 (250gm each) duck breasts 270 gm soba noodles 6 green onions, thinly sliced 1 tbsp sesame oil 2 tbsp sesame seeds, toasted 1½ cups soba sauce (see note) 1 tbsp peanut oil 12 sea scallops To serve: furikake (see note)

Method

  • 01
  • Place duck breasts, skin-side down, in a non-stick frying pan over low-medium heat and cook for 4 minutes or until golden and crisp. Turn and cook for another 5 minutes or until medium-rare. Remove to a plate, cover loosely with foil and stand for 5 minutes, then thinly slice.
  • 02
  • Cook soba noodles in a large saucepan of boiling salted water for 4 minutes or until tender. Drain, rinse under cold running water until cool, and drain well. Place noodles, green onions, sesame oil, sesame seeds and soba sauce in a large bowl and combine well.
  • 03
  • Heat peanut oil in a small frying pan, add scallops and cook over high heat for 1 minute each side, or until golden.
  • 04
  • Divide noodle mixture among bowls, top with sliced duck breasts, then place scallops around edge, scatter with furikake and serve immediately.

Note Soba sauce is a refined soy sauce seasoned with bonito flakes. Furikake is a Japanese seasoning mix of bonito flakes and nori. Both are available from Japanese food stores.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A perfumed but dry white such as an albariño or viognier.

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