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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.

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.

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.

Thai chicken curry


You'll need

1 tbsp vegetable oil 4 Lebanese eggplants, thickly sliced 500 ml (2 cups) coconut cream 1 tbsp fish sauce 1 tbsp palm sugar or brown sugar 600 gm skinless chicken thigh fillets, cut into 2cm strips 75 gm (½ cup) podded peas (about 250gm unpodded) 2 baby bok choy, quartered lengthways ½ cup (loosely packed) Thai basil leaves, plus extra to serve To serve: steamed jasmine rice, coriander leaves and lime wedges   Curry paste 1 small onion, coarsely chopped 2 tbsp thinly sliced lemongrass 3 cloves garlic 3 cm piece ginger, peeled and coarsely chopped 4 small green chillies 2 tsp finely chopped coriander root 2 tbsp vegetable oil

Method

  • 01
  • For curry paste, process all ingredients in a food processor until smooth. Makes ½ cup.
  • 02
  • Heat oil in a heavy-based saucepan over medium heat, add paste and cook for 3 minutes or until fragrant and starting to colour. Add eggplant and cook for 5 minutes or until starting to colour, then add coconut cream, fish sauce and sugar, to taste. Bring just to the boil, add chicken and peas, return to the boil, reduce heat and simmer for 10 minutes or until chicken is cooked through. Add bok choy and basil and cook for 5 minutes. Season with fish sauce and sugar. Serve curry scattered with herbs, with rice and lime wedges to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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