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.

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

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Saffron-braised chicken with pounded almond and garlic sauce


Experiment with saffron's warm, delicate flavour with our unique twist on the classics.

You'll need

2 tsp sweet smoked paprika 1 tsp saffron threads 2 lemons, finely grated rind and juice only 4 chicken marylands, skin on 130 ml olive oil 1 thick slice of day-old bread, coarsely torn 2 cloves garlic, finely chopped 1 cup (loosely packed) flat-leaf parsley leaves 1 tbsp almonds, coarsely chopped 1 tsp ground cinnamon 200 ml dry sherry or white wine 1 Spanish onion, thinly sliced 500 ml (2 cups) chicken stock To serve: fried potatoes and green salad

Method

  • 01
  • Combine smoked paprika and half the saffron (soak remaining saffron in 1 tbsp warm water) in a small frying pan and toast over medium heat for 1 minute or until fragrant, then transfer to a small bowl. Add half the lemon rind and 2 tbsp olive oil and season to taste with sea salt and freshly ground black pepper. Mix to a paste, then rub over chicken pieces and refrigerate for 2 hours.
  • 02
  • Heat 2 tbsp oil in a frying pan, add bread and cook for 3-4 minutes or until just golden, add garlic and cook for another minute or until fragrant. Add parsley, cook for another 30 seconds, then transfer to a food processor. Add almonds, cinnamon, remaining saffron, remaining lemon rind, lemon juice and sherry and process until a thick paste forms (this can also be done using a mortar and pestle). Set aside.
  • 03
  • Heat remaining oil in a large, deep-sided frying pan over medium-high heat, add onion and chicken pieces, skin-side down and cook for 3-4 minutes on each side or until chicken is golden and onion is soft. Add almond sauce and chicken stock, bring to the boil, reduce heat to low, cover and simmer for 20-30 minutes or until chicken is tender. Season to taste and serve with fried potatoes and a green salad, if desired.

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.

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 4 people

Drink Suggestion

Fragrant white from Rías Baixas.

Featured in

Oct 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.