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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.

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

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.

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

Zucchini flower, dill and crab linguine


You'll need

400 gm fresh egg linguine 2 tbsp extra-virgin olive oil 2 cloves of garlic, thinly sliced 1 small red chilli, deseeded and cut into julienne 1 lemon, pith removed, rind cut into julienne 16 zucchini flowers, thinly sliced lengthwise ½ cup loosely packed dill sprigs ¼ cup chives cut into 2 cm lengths 300 gm cooked crabmeat To serve: lemon infused extra-virgin olive oil

Method

  • 01
  • Cook linguine in a large saucepan of boiling salted water for 5 minutes or until al dente. Drain and keep warm. Heat olive oil in a frying pan, add garlic and cook for 30 seconds over medium heat, add chilli lemon rind and cook for another 2 minutes without colouring, then add zucchini flowers and cook for 3-5 minutes or until tender. Add crab and toss to warm through and season to taste with sea salt and freshly ground black pepper. Add linguine, dill sprigs and chives, season to taste and toss to combine. Serve drizzled with lemon infused extra-virgin olive oil.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2006 Montana Gisborne Unoaked Chardonnay.

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