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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.

Soba noodles with tuna and black sesame seeds


You'll need

320 gm soba noodles 2 tbsp sesame oil, plus extra to serve 4 150gm pieces of yellowfin tuna 2 tbsp black sesame seeds 125 ml (½ cup) tamari or soy sauce 60 ml (¼ cup) mirin 90 gm (½ cup) pickled ginger ¼ cup finely shredded nori

Method

  • 01
  • Cook soba noodles in boiling salted water for 5 minutes or until tender (or according to packet instructions), drain, place in a large bowl and drizzle with half the sesame oil, and toss to combine.
  • 02
  • Heat remaining oil in a large frying pan over high heat, cook tuna for 1 minute each side or until just browned, then thinly slice.
  • 03
  • Heat a frying pan over medium-high heat, add sesame seeds and cook for 30 seconds or until they start to pop, add tamari and mirin and cook for 1 minute or until reduced by a third. Remove from heat, add noodles, tuna, pickled ginger and nori and toss gently to combine. Drizzle with oil and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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