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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.

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.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

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

Duck and water chestnut sang choi bau


You'll need

1 Chinese roast duck, skin and meat removed ¼ vegetable oil 25 gm bean thread vermicelli 4 red shallots, finely chopped 2 tsp finely grated ginger 2 green onions, coarsely chopped, plus extra, thinly sliced on the diagonal, to serve 50 gm oyster mushrooms or fresh black fungus, coarsely chopped 40 gm fresh black fungus, optional, finely chopped 10 water chestnuts, peeled and coarsely chopped ¼ cup Shaoxing rice wine 1 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp chicken stock or water 2 tbsp finely chopped garlic chives 1 iceberg lettuce, leaves washed and trimmed to form cups

Method

  • 01
  • Place duck skin on a wire rack placed over an oven tray and bake at 180C for 15 minutes or until lightly crisp, cool, then cut into thin strips. Chop duck meat into 5mm pieces.
  • 02
  • Heat a wok over high heat, add 1/3 cup oil and cook vermicelli, in 2 batches for 30 seconds or until puffed and crisp, then drain on absorbent paper.
  • 03
  • Drain all but 1 tbsp oil from wok, return wok to high heat, then add shallots and ginger and stir for 2 minutes or until fragrant. Add duck meat, green onions, mushrooms and half the water chestnuts and cook for 2 minutes.
  • 04
  • Add rice wine, sauces and stock, combine well, then simmer for 4-5 minutes or until liquid has nearly evaporated. Add garlic chives and remaining water chestnuts, combine well and season to taste with sea salt and freshly ground white pepper.
  • 05
  • Serve iceberg lettuce cups, vermicelli, extra sliced green onions and duck mixture topped with sliced duck skin, in separate bowls, for guests to assemble themselves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2004 Jacob’s Creek Reserve Sparkling.

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