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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.

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.

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.

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

Meringue stack with raspberries and cream


You'll need

5 egg whites 400 gm (2½ cups) icing sugar mixture, sifted, plus extra for dusting 2 tsp vanilla extract 1.5 litres (6 cups) thickened cream 600 gm raspberries

Method

  • 01
  • Preheat oven to 120C (or 100C if using a fan-forced oven). Lightly grease and line 5 oven trays with baking paper. Using a 22cm cake pan as a guide, trace circles onto each tray. Using an electric mixer, beat 3 egg whites until soft peaks form, add 1½ cups of icing sugar mixture and beat for 5 minutes or until thick and glossy. Gently fold in 1¼ tsp of vanilla extract. Divide meringue evenly between circles of 3 prepared oven trays. Bake for 1½ hours or until crisp. Cool completely. Repeat with remaining egg whites, icing sugar and vanilla extract, divide between remaining trays and bake for 1½ hours. Store meringue discs in an airtight container until needed.
  • 02
  • Whisk cream to stiff peaks. Place a meringue disc on a serving plate, spread with a quarter of the cream (1½ cups) and scatter with a quarter of raspberries. Repeat with remaining meringue discs, cream and raspberries and finish with a meringue disc. Dust the top of the meringue stack liberally with icing sugar and stand for about 15 minutes before serving.

Note This recipe may be halved.


At A Glance

  • Serves 10 people
Easter
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At A Glance

  • Serves 10 people

Featured in

Mar 2007

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