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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.

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

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.

Peach and raspberry coupe


You'll need

  Coupe 220 gm (1 cup) white sugar 1 vanilla bean, split lengthways, or 1 tsp vanilla bean paste 250 ml (1 cup) sparkling white wine 4 peaches, stones removed, quartered 250 ml (1 cup) thickened cream 200 gm raspberries   Raspberry granita 110 gm (½ cup) caster sugar 250 ml (1 cup) sparkling white wine 240 gm raspberries   Pistachio cat tongues 90 gm unsalted butter, softened 100 gm icing sugar 2 eggwhites 30 gm caster sugar 90 gm plain flour 50 gm shelled pistachios, coarsely chopped

Method

  • 01
  • For raspberry granita, combine caster sugar and ½ cup water in a saucepan and bring to the boil, simmer for 2 minutes, then add raspberries and remove from heat. Process raspberries and syrup in a blender, then strain through a fine sieve and discard seeds. Add sparkling wine and stir to combine. Pour mixture into a large shallow freezer-proof tray and freeze until frozen. Remove from freezer and use a fork to scrape the mixture into small ice crystals, then return to freezer until required.
  • 02
  • Combine sugar, vanilla bean and sparkling wine in a saucepan and bring to a simmer over medium heat. Add peaches, reduce heat to low and poach for 5 minutes or until just tender. Cool to room temperature, then refrigerate until required.
  • 03
  • For pistachio cat tongues, preheat oven to 200C. Using an electric mixer, beat butter and icing sugar until pale and fluffy. Whisk eggwhites in a clean bowl until soft peaks form, then add caster sugar a little at a time, beating until sugar dissolves before adding more, continue whisking until incorporated. Fold eggwhite through creamed butter mixture, then add flour and stir to combine. Spoon mixture into a piping bag fitted with an 8mm plain nozzle and pipe 6cm lengths onto baking paper-lined oven trays, then scatter with pistachio. Bake for 8 minutes or until golden around edges, then transfer to a wire rack to cool. Makes about 50. Biscuits will keep in an airtight container for up to 1 week.
  • 04
  • Whisk cream and 2 tbsp peach poaching liquid in a large bowl until soft peaks form. To serve, divide poached peaches and raspberries among glasses, top with cream, then granita. Serve immediately with pistachio cat tongues.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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