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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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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

Piccata di vitello


Thinly sliced veal in a piquant sauce with sautéed celeriac wedges.

You'll need

1 kg celeriac, peeled, cut into 1cm wedges 80 gm unsalted butter, chopped 2 tsp olive oil 1 kg topside of veal, trimmed and cut against the grain into 12 slices, 3-4mm thick For dusting: plain flour, seasoned to taste 125 ml soave or other Italian dry white wine 1/3 cup veal glace (see glossary), combined with 100ml water, or substitute with 180ml rich beef stock 1 small lemon, juiced 2 tbsp salted capers, soaked in water for 20 minutes, then drained 1 tbsp coarsely chopped flat-leaf parsley To serve: lemon wedges and radicchio salad, optional

Method

  • 01
  • Cook celeriac in boiling salted water until just tender, then drain well and cool. Heat 20gm butter and 2 tsp olive oil in a large non-stick frying pan and cook celeriac over medium heat for 8 minutes, turning occasionally, until golden, then transfer to a 120C oven and keep warm.
  • 02
  • Place veal, one slice at a time, between sheets of plastic wrap and, using the flat side of a meat mallet, pound gently until at an even thickness.
  • 03
  • Dust veal in flour, shaking away excess, then heat 20gm butter and 1 tsp oil in a large non-stick frying pan and cook a third of the veal over medium heat for 1 minute on each side, then remove from pan, cover and keep warm. Repeat twice more with remaining butter, oil and veal.
  • 04
  • Return pan to heat, add wine and simmer until reduced by half, then add veal glace mixture and simmer until reduced by half. Add lemon juice, capers and parsley and bring to a simmer.
  • 05
  • Divide veal and celeriac among 6 plates, season to taste, then pour sauce over and serve with lemon wedges to the side and radicchio salad passed separately, if using.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2005 Richmond Grove Limited Release Watervale Riesling.

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