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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.

Momofuku's steamed buns

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.

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Baby octopus, tomato, eggplant and chilli pasta


This classic southern Italian dish really benefits from the use of canned cherry tomatoes.

You'll need

250 ml (1 cup) extra-virgin olive oil 1 large eggplant, halved and thickly sliced 1 kg baby octopus, cleaned and halved lengthways 1 large onion, thinly sliced 2 cloves of garlic, finely chopped 1 tsp dried savory leaves (see note) 1 tbsp dried chilli flakes 3 fresh bay leaves 800 gm canned cherry tomatoes (see note) 1 tbsp tomato paste 1 tbsp red wine vinegar 160 gm (1 cup) green olives 500 gm dried macaroni

Method

  • 01
  • Heat ½ cup oil in a large frying pan over medium heat, add eggplant and cook, turning once, for 5 minutes or until softened and starting to become golden. Drain eggplant on absorbent paper and transfer to a bowl.
  • 02
  • Heat remaining oil in a heavy-based casserole or saucepan over medium heat, add octopus and sauté for 3-5 minutes. Add onion, garlic, savory, chilli flakes and bay leaves and cook, stirring occasionally, for 5 minutes. Add cherry tomatoes, tomato paste, vinegar and eggplant. Stir to combine, cover and simmer for 30 minutes or until sauce thickens and octopus is tender. Add green olives and cook for another 10 minutes.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, then drain. Toss pasta through sauce and serve immediately.

Note Dried savory is a herb, available from Herbie's Spices. Canned cherry tomatoes are available from select supermarkets and delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2006

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