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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.

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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.

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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.

Standing pork roast with peach and rosemary jelly


You'll need to make the jelly at least a day ahead.

You'll need

8 (about 2.6kg) rib pork rack, frenched (see note) 1 tbsp olive oil   Peach and rosemary jelly 700 gm (about 7) peaches, halved, stones removed, coarsely chopped 2 green apples (such as Granny Smith), coarsely chopped 80 ml (1/3 cup) lemon juice (about 3 lemons), seeds reserved 440 gm ( 2 cups) white sugar 3 sprigs of rosemary

Method

  • 01
  • For peach and rosemary jelly, combine peach, apple, lemon juice, lemon seeds and 2 litres of water in a large saucepan and simmer over low-medium heat, stirring occasionally, for 1 hour. Strain through a sieve double-lined with muslin into a large bowl. You will need 1 litre of liquid. Discard pulp. Combine liquid and sugar in a large saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to medium and simmer for 1 hour or until jelly reaches setting point. To test, place 1 tsp of jelly on a cold saucer in the freezer for 2 minutes until cold, push with a fingertip and if it wrinkles it is ready. Remove jelly from heat and stand for 10 minutes, then skim scum from surface. Add rosemary sprigs and ladle into clean dry jars. Seal and invert for 2 minutes, then turn jars upright and set aside to cool completely. Makes about 2 cups. Store in the refrigerator for up to 3 weeks or until needed.
  • 02
  • Preheat oven to 240C. Using a sharp knife, score pork skin at 5mm intervals, rub with olive oil and season generously with sea salt and freshly ground black pepper. Place pork into a roasting pan, roast for 40 minutes, then reduce heat to 180C and cook for another 40 minutes. Remove from oven, cover loosely with foil and stand for 10 minutes. To serve, carve pork into cutlets and serve with peach and rosemary jelly passed separately.

Note A Frenched rib pork rack has the fat trimmed and bones cleaned. Ask your butcher to do this.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Spicy, cool-climate shiraz.

Featured in

Dec 2006

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