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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.

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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.

Momofuku's steamed buns

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.

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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...

Salad farm lettuces with radishes, baby croutons and citrus vinaigrette


You'll need

  Salad 12 red radishes (about 1 bunch), thinly sliced into rounds, placed in iced water 300 gm mixed lettuce leaves (mesclun, rocket, chives, chervil) 1 tsp black or white sesame seeds   Croûtons 15 gm unsalted butter 3 tsp extra-virgin olive oil 1 clove of garlic, bruised 3 slices day-old white bread, crusts removed, cut into 1½cm squares   Citrus vinaigrette 2 golden shallots, very finely chopped 3 tsp red wine vinegar 1 tbsp freshly squeezed lemon juice 1 tbsp freshly squeezed orange juice 1 tsp sugar ½ cup olive oil 3 tsp extra-virgin olive oil

Method

  • 01
  • For croûtons, heat butter, olive oil and garlic in a sauté pan over low heat. Add bread and fry gently for 10 minutes, or until golden brown. Discard garlic clove. Scatter with sea salt and drain on absorbent paper.
  • 02
  • For citrus vinaigrette, place shallots in a bowl, pour over vinegar and citrus juices and stand for 5 minutes. Add sugar, whisk in both oils, and season to taste with sea salt. Makes about 1 cup. Dressing will keep refrigerated for up to 1 week.
  • 03
  • Drain radishes and place in a bowl with lettuces and sesame seeds, drizzle with enough dressing to coat and toss to combine, then add croûtons and serve immediately.

At A Glance

  • Serves 6 people
Easter
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All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

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At A Glance

  • Serves 6 people

Drink Suggestion

2006 Gibbston Valley Sauvignon Blanc.

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