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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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Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

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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.

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.

Sydney's Best Restaurants 2015

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

Steak au poivre with crisp potatoes


You'll need

2 tbsp olive oil 550 gm cooked chat potatoes, cooled and quartered 4 sprigs of thyme 4 250 gm fillet steaks (about 5cm-thick), brought to room temperature 40 gm (¼ cup) black peppercorns, coarsely crushed in a mortar with a pestle 40 ml brandy 80 ml white wine 60 gm Bowles Veal Glace (see note), combined with 60ml boiling water ½ cup double cream 200 gm baby green beans, topped 2 small zucchini, quartered lengthways and widthways

Method

  • 01
  • Heat 1 tbsp oil in a frying pan, add cooked potatoes and cook, tossing over high heat for 3 minutes, season to taste, add thyme sprigs, then transfer to the top shelf of a 180C oven and cook for 15 minutes or until golden.
  • 02
  • Meanwhile, brush steaks with 1 tbsp oil, then coat steaks with peppercorns on both sides. Heat a heavy-based ovenproof frying pan, add 2 tsp oil, then add steaks and cook over medium-high heat for 3 minutes on each side. Transfer to 180C oven and cook for 8 minutes for medium rare or until cooked to your liking.
  • 03
  • Remove steaks from pan, season to taste and leave, loosely covered with foil, while making sauce. Return pan to heat, and when hot, add brandy. Taking care, tilt pan to ignite brandy, or if cooking with electricity, carefully ignite with a match to flame, then add wine and simmer until reduced by half. Add combined veal glace and water and simmer until reduced by half, add cream and bring to the boil, then season to taste with sea salt.
  • 04
  • Meanwhile, cook beans in a saucepan of boiling water for 2 minutes, add zucchini and cook for another 3 minutes, then drain, toss with 1tsp olive oil and season to taste.
  • 05
  • Divide steaks, potatoes, and green beans and zucchini among plates, then pour a little sauce over each steak and serve immediately.

Note Bowles Veal Glace is a reduction of veal stock and is available from specialty food stores and some butchers, or substitute with 120ml rich veal or beef stock.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A juicy, peppery shiraz from the northern Rhône or southern Victoria.

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