Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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.

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.

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

Passionfruit coconut caramels with lychee granita


You'll need to begin this recipe the day before.

You'll need

250 gm (about 18) lychee flesh 200 gm light palm sugar, finely crushed 185 ml (¾ cup) coconut cream 80 ml (1/3 cup) pouring cream 2 eggs 2 egg yolks 80 ml (1/3 cup) passionfruit juice To serve: peeled lychees

Method

  • 01
  • Blend lychees in a food processor until smooth. Push through a fine sieve, discarding solids, and freeze. Scrape into ice crystals using a fork and return to freezer until required.
  • 02
  • Combine 100gm palm sugar and ½ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and cook for 4-5 minutes or until caramelised. Remove from heat and pour into six ½ cup-capacity ovenproof dariole moulds and set aside.
  • 03
  • Preheat oven to 150C. Combine remaining palm sugar, coconut cream and cream in a saucepan and stir over medium heat until sugar dissolves, then bring just to the boil. Whisk eggs, yolks and juice to combine, pour over cream mixture, whisking to combine, then strain into a jug. Pour into prepared moulds and place in a roasting pan. Fill pan halfway up sides of moulds with boiling water, cover pan with foil and bake for 15 minutes or until just set. Remove moulds from water and refrigerate until cold.
  • 04
  • To serve, dip mould bases in boiling water, invert onto plates and unmould. Serve with lychee granita and peeled lychees.

Note To make passionfruit juice, blend passionfruit pulp in a food processor to crack seeds, then strain through a fine sieve. Twelve passionfruit yield about 1 cup of juice.


At A Glance

  • Serves 6 people
Easter
chocolate

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

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Mar 2007

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.