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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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Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants 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.

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.

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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

White peach mousse with white peach and raspberry salad


You'll need

6 white peaches, halved and stones removed 1 tbsp lemon juice 110 gm (½ cup) caster sugar 80 ml (1/3 cup) Cointreau 1½ leaves gelatine (titanium strength), softened in cold water 250 ml (1 cup) pouring cream 125 gm raspberries

Method

  • 01
  • Coarsely chop 3 peaches, toss in lemon juice and process in a food processor with sugar and ¼ cup Cointreau until smooth, then transfer to a bowl.
  • 02
  • Heat ½ cup peach mixture in a small saucepan over medium heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Fold gelatine mixture into remaining peach mixture and refrigerate for 10 minutes or until starting to set.
  • 03
  • Whisk cream until soft peaks form, fold through peach mixture, divide among 6 small serving bowls and refrigerate for 3 hours or until set.
  • 04
  • To serve, thinly slice remaining peaches and place in a bowl. Drizzle peaches with remaining Cointreau, add raspberries and toss to combine. Arrange peach and raspberry salad over mousse and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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