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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.

Chocolate and raspberry swirl ice-cream


Makes 1.6 litres.

You'll need

  Ice-cream 750 ml (3 cups) milk 5 egg yolks 275 gm (1¼ cup) caster sugar 150 gm chocolate (70% cocoa solids), coarsely chopped 240 gm raspberries, plus extra to serve 2 tbsp raspberry liqueur

Method

  • 01
  • Place milk in a heavy-based saucepan and bring almost to the boil. Place egg yolks and ¾ cup of the sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk. Return mixture to same pan and stir over low heat until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove from heat and add chocolate, stir until melted, then strain through a fine sieve into a bowl. Cool.
  • 02
  • Combine raspberries, liqueur and remaining sugar in a small saucepan and stir over medium heat for 10 minutes or until thick and jammy, then press through a fine sieve and discard seeds. Cool.
  • 03
  • Freeze chocolate mixture in an ice-cream machine according to manufacturer’s instructions, add raspberry mixture and swirl through ice-cream, then place in freezer and freeze until firm. Serve scoops of ice-cream scattered with fresh raspberries.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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