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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.

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

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Ma po beancurd


This is one of the most famous dishes from Sichuan. Mrs Chen of the Qing Dynasty, who apparently was scarred with pock marks on her face, was said to be the wife of a chef but it's her beancurd dish, with its lingering spicy and slightly numbing aftertaste that has earned her a solid celebrity status. Made with soft textured beancurd that is difficult to find outside Asia, the intensity of the flavours is usually enhanced by tiny leeks. It is a rich and warming dish on chilly winter evenings.

You'll need

  Beancurd 50 gm minced pork or beef ¼ cup oil 2 cloves of garlic, very finely chopped 30 gm Sichuan preserved vegetable, rinsed, drained and finely chopped (see note) 1-2 tbsp chilli bean paste, or to taste 2 tsp salted black beans (see note) 2 tsp light soy sauce 1 tsp sugar 1 tsp chilli oil 1 cup chicken stock 500 gm soft beancurd, cut into 2cm pieces 2 baby leeks or green onions, thinly sliced 1 tbsp potato flour or cornflour mixed with 2 tbsp cold water ½ tsp roasted ground Sichuan pepper   Marinade ½ tsp light soy sauce ½ tsp Shaoxing rice wine ½ tsp salt ½ tsp sugar ½ tsp sesame oil

Method

  • 01
  • Combine pork and marinade in a bowl and stand for 15 minutes. Meanwhile, heat oil in a wok, add garlic, stirring continuously over high heat until fragrant, then add pork and stir-fry for 1 minute. Reduce heat to medium and add preserved vegetable, chilli bean paste, black beans, light soy, sugar and chilli oil, and stir for another 20 seconds. Add stock, then carefully add bean curd and bring to the boil, simmer for 2 minutes or until the beancurd has absorbed the flavours.
  • 02
  • Gently stir in leeks and cook for another minute or until leeks are tender, then gently stir in potato flour mixture until sauce is slightly thickened. Transfer to a serving dish and sprinkle with roasted Sichuan pepper and serve immediately.

Note Salted black beans (dou chi) are made from fermented, salted soy beans. Also called black fermented beans or preserved beans, they are savoury with a wonderful aroma reminiscent of a good soy sauce.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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