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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.

Prawns with tomato, preserved lemon and couscous


You'll need

40 ml olive oil 1 Spanish onion, thinly sliced 2 baby fennel bulbs, thinly sliced 2 garlic cloves, thinly sliced 1 tsp each ground cumin and ground coriander ½ tsp ground chilli 400 gm canned cherry tomatoes 500 ml (2 cups) vegetable stock 320 gm (2 cups) instant couscous 30 gm butter, coarsely chopped 2 lemons, juice only (or to taste) 20 medium green prawns, peeled and cleaned 2 tbsp finely chopped preserved lemon rind To serve: thick natural yoghurt and coarsely chopped mint and flat-leaf parsley

Method

  • 01
  • Heat a large saucepan over medium-high heat, add oil, onion, fennel and garlic, stir until tender (4-5 minutes). Add spices, stir until fragrant, add tomato and 150ml water. Season to taste, bring to the simmer, cook until thick (5-6 minutes).
  • 02
  • Meanwhile, bring stock to the boil in a pan, stir in couscous, butter and half the lemon juice. Remove from heat, cover with plastic wrap, stand for 5 minutes. Season to taste, fluff grains with a fork, keep warm.
  • 03
  • Add prawns to tomato mixture, simmer until just cooked (2-3 minutes), stir in preserved lemon, remaining lemon juice, season to taste. Serve with couscous, yoghurt, mint and parsley.

At A Glance

  • Serves 4 people
Easter
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All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

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At A Glance

  • Serves 4 people

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