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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.

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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.

Momofuku's steamed buns

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Fried provolone with red wine vinegar


You'll need

400 gm provolone piccante (see note) 35 gm (¼ cup) flour, seasoned 60 ml (¼ cup) olive oil 1 tbsp dried oregano To serve: red wine vinegar and crusty bread

Method

  • 01
  • Cut provolone into six 1cm-thick wedges, then lightly coat in seasoned flour. Heat 1½ tbsp olive oil in a frying pan over high heat, add half the provolone and cook for 1-2 minutes each side or until lightly golden. Remove with a spatula and transfer to a plate. Repeat with remaining provolone and oil. Scatter provolone with oregano and season to taste with sea salt and freshly ground black pepper. Serve immediately with vinegar and bread passed separately.

Note Provolone piccante is a piquant type of grating provolone available from delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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