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A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

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.

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.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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.

Apple and rosemary jelly


This recipe makes about 2 cups of jelly.

You'll need

7 (about 1.3 kg) Granny Smith apples, peeled, cored and sliced 2 lemons, juice only, seeds reserved 450 gm caster sugar 2 tbsp rosemary leaves

Method

  • 01
  • Combine apples, lemon juice and seeds in a large saucepan. Cover with 1 litre water, bring to boil over medium heat, then reduce heat to low and simmer for 1 hour.
  • 02
  • Transfer mixture to a muslin-lined fine sieve and strain into a bowl, discarding pulp. This should yield about 2 cups of liquid.
  • 03
  • Combine liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve sugar and cook for 15-20 minutes. Test whether jelly is set. If not, return to heat and test after 5 minutes. Remove from heat, stand for 10 minutes, then skim scum from surface. Add rosemary and ladle into clean, dry jars. Seal lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.

Note Serve with roast suckling pig.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2007

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