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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.

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.

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.

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.

Fattoush


You'll need

1 cup olive oil 2 pieces of Lebanese bread, quartered 500 gm grape tomatoes or small cherry tomatoes, halved 2 Lebanese cucumbers, finely chopped 1½ cups loosely packed flat-leaf parsley, coarsely chopped 1½ cups loosely packed mint leaves, coarsely chopped 1 red capsicum, seeded and finely chopped 4 radishes, halved and thinly sliced 4 green onions, thinly sliced 1 tbsp sumac ½ cup extra-virgin olive oil 2 tbsp lemon juice

Method

  • 01
  • Heat olive oil in a large saucepan over medium heat, and, when hot, add half the Lebanese bread and fry until golden, then drain on absorbent paper. Repeat with remaining bread.
  • 02
  • Combine tomatoes, cucumber, parsley, mint, capsicum, radishes and green onions in a large bowl and stir to combine. Coarsely break Lebanese bread, toss with vegetable mixture, then sprinkle over sumac, drizzle with extra-virgin olive oil and lemon juice, and mix gently to combine. Serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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