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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.

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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.

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.

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

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Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Ocean trout tartare with chips


If ocean trout is unavailable, substitute salmon.

You'll need

600 gm skinless ocean trout, cut into 5mm pieces Pinch mustard powder ½ lemon, juice only 1 tbsp salted baby capers, rinsed 2 golden shallots, finely chopped 1 tbsp thinly sliced chives 2 tbsp extra-virgin olive oil 850 gm sebago potatoes, peeled, cut lengthways into 2cm-thick pieces and soaked in water For deep-frying: peanut oil 4 quail eggs and cornichons, to serve

Method

  • 01
  • Place ocean trout in a non-reactive bowl. Add mustard, lemon juice, capers, shallots, chives and olive oil. Season generously with sea salt and freshly ground white pepper. Combine well and refrigerate.
  • 02
  • Drain potatoes and pat dry with absorbent paper. Heat oil in a deep-fryer or large, deep saucepan to 150C. Add half the potatoes and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potatoes, then set aside. Increase oil heat to 180C. Return potatoes to oil and deep-fry for 3-5 minutes or until golden and crisp, drain and season with sea salt.
  • 03
  • Place tartare into four 1 cup-capacity moulds, then unmould onto plates. Crack quail eggs in half, leaving egg in one half, and place on top of each tartare. Serve with chips and cornichons.

At A Glance

  • Serves 4 people
Easter
chocolate

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

Drink Suggestion

A good Chablis.

Featured in

Feb 2007

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