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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.

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.

Momofuku's steamed buns

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Roast beetroot and caramelised walnut salad with goat’s curd, pomegranate and preserved lemon


You'll need

  Salad 12 baby beetroot, boiled, peeled and trimmed 1 cm olive oil 4 vine-ripened tomatoes, each cut into 6 wedges 1 cup firmly packed rocket 1 pomegranate, seeds of 2 wedges of preserved lemon, flesh removed, rind cut into julienne 1 cup loosely packed flat-leaf parsley, coarsely chopped 150 gm goat’s curd   Caramelised walnuts 50 gm (½ cup) walnuts 1½ tbsp icing sugar For shallow-frying: olive oil Pinch cayenne   Walnut and paprika dressing ½ cup walnut oil 2½ tbsp extra-virgin olive oil ½ tsp smoked paprika 3 tsp chardonnay vinegar 2 tsp lemon juice

Method

  • 01
  • For caramelised walnuts, cook walnuts in a saucepan of boiling water for 5 minutes, drain, then pat dry on absorbent paper. Place walnuts and icing sugar in a bowl and toss to coat well. Heat 1cm oil in a small saucepan over medium-high heat, add walnuts and cook for 2 minutes or until golden, then drain on absorbent paper. Season to taste and sprinkle with cayenne, then cool and chop coarsely.
  • 02
  • For walnut and paprika dressing, place oils in a small saucepan and heat over low heat until just lukewarm, then add paprika and stand for 5 minutes. Transfer to a bowl, add vinegar and lemon juice, season to taste with sea salt and freshly ground white pepper and whisk to combine. Makes about 200ml.
  • 03
  • Place beetroot, tomatoes and rocket in a bowl, add ¼ cup walnut and paprika dressing, season to taste and toss to combine. Combine pomegranate seeds, chopped caramelised walnuts, preserved lemon and parsley in another bowl, add 2 tbsp dressing, season to taste and toss to combine. Divide beetroot mixture among bowls, then top with pomegranate mixture, a few small dollops of goat’s curd and drizzle with a little dressing and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A robust and succulent young pinot noir from Tasmania.

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