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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.

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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

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...

Walnut and caramelised onion-stuffed pork


You'll need

130 gm (½ cup) pickled sliced Spanish onions (see note) 75 gm walnut pieces, roasted and finely chopped 1 tbsp rosemary sprigs, finely chopped 2 pork fillets (about 400gm each), halved widthways ¼ cup olive oil 3 cloves of garlic, finely chopped 400 gm young cavolo nero, stalks trimmed ½ bunch (about 375gm) of chicory, stalks trimmed 3 tsp fig vincotto (see note) 6 black figs, quartered 100 gm amber walnuts (see note)

Method

  • 01
  • Combine pickled onion, walnuts and rosemary in a small bowl. Place pork fillets on a chopping board and cut down the centre, three-quarters of the way through to butterfly, open, then spoon onion mixture evenly over pork, and tie at 5cm intervals with kitchen string to enclose.
  • 02
  • Heat 1 tbsp olive oil in a frying pan, add pork and cook over high heat, turning occasionally until golden all over. Transfer pork to a roasting pan, season to taste with sea salt and freshly ground black pepper, then cook at 180C for 10 minutes or until pork is just cooked through.
  • 03
  • Heat remaining olive oil in a large frying pan, add garlic, cavolo nero and chicory and cook over medium-high heat for 2 minutes or until just wilted, then add fig vincotto and stir to combine.
  • 04
  • Divide greens among plates, scatter with fig quarters and walnuts, top with pork and serve immediately.

Note Pickled sliced Spanish onions are an Italian antipasto of sliced Spanish onion pickled in white wine vinegar. Available from Fratelli Fresh and continental delicatessens. Fig vincotto is made by reducing grape must until syrupy and ageing with figs and a vinegar mother for four years in oak barrels. Available from Kirk Food Associates. Valley Produce Company amber walnuts are walnut halves coated in caramelised sugar and soy sauce. Available from David Jones Food Halls and delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2006 Montana Marlborough Sauvignon Blanc.

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