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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.

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

Sydney's Best Restaurants 2015

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

Powdered sugar biscuits


This simple recipe produces a deceptively light, crumbly biscuit ideal with a cup of tea or coffee.

You'll need

230 gm (1 cup) unsalted butter, coarsely chopped and softened 110 gm (½ cup) white sugar 1 egg yolk ½ tsp finely grated lemon rind ¼ tsp ground cinnamon 300 gm (2 cups) plain flour To serve: icing sugar

Method

  • 01
  • Beat butter until pale and fluffy, then stir through sugar, egg yolk and lemon rind. Sift together cinnamon and flour, stir into mixture and gently knead until smooth.
  • 02
  • Preheat oven to 180C. Roll 2 tsp of dough into balls and place on baking paper-lined oven trays and bake for 12-15 minutes or until golden. Cool on a wire rack and dust heavily with icing sugar. Biscuits will keep in an airtight container for 3 days.

At A Glance

  • Serves 28 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 28 people

Featured in

Oct 2007

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