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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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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

Little Thai prawn and glass noodle salad


Yumm noi

You'll need

150 gm fine bean-thread noodles (also known as glass and cellophane noodles) 2 Lebanese cucumbers, halved widthways, seeded and cut thinly on the diagonal 300 gm Chinese cabbage, finely shredded 250 gm baby egg tomatoes 800 gm cooked tiger prawns, peeled, cleaned and halved widthways 2 red shallots, very thinly sliced 100 gm raw peanuts, roasted and coarsely chopped 1 bunch of mint, leaves picked and large leaves torn 1 bunch of coriander, leaves picked   Dressing 2 tbsp fish sauce 2 tbsp firmly packed grated palm sugar 1 tbsp caster sugar 1 tbsp rice vinegar 100 ml lime juice 1 clove of garlic, finely chopped 1 fresh red birdseye chilli, seeded and finely chopped 1 stalk of lemongrass, finely chopped

Method

  • 01
  • Place noodles in a heatproof bowl, pour boiling water over, stand for 2 minutes or until soft, drain, then cool under running water and cut into 5cm lengths.
  • 02
  • For dressing, place all ingredients and ½ tsp sea salt in a small bowl and whisk until sugars dissolve. Place salad ingredients and noodles in a large bowl, add dressing and toss well to combine, then serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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