Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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.

White chocolate-espresso parfait sandwiches


You'll need to begin this recipe 2 days ahead.

You'll need

600 ml pouring cream 25 ml espresso coffee 3 pieces of lemon peel 330 gm white chocolate, coarsely chopped   Hazelnut meringue 4 eggwhites 110 gm (½ cup) caster sugar 110 gm (2/3 cup) icing sugar, sieved 50 gm ground hazelnuts 20 gm Dutch-process cocoa, sieved   Espresso caramel 150 gm caster sugar 75 gm liquid glucose (see note) 1 tbsp espresso coffee 40 gm butter, coarsely chopped

Method

  • 01
  • Combine cream, coffee and peel in a saucepan, bring just to the boil over medium-high heat, strain over chocolate in a bowl and whisk until smooth. Cool, whisking occasionally so chocolate doesn’t separate from cream, to room temperature, then refrigerate overnight. The next day, whisk chocolate mixture until soft peaks form.
  • 02
  • For meringues, preheat oven to 100C. Using an electric mixer, whisk eggwhites and a pinch of salt until soft peaks form. With motor running, gradually add caster sugar; whisk until glossy. Using a metal spoon, fold in icing sugar, hazelnut and cocoa. Trace 2 rectangles using a 20cm x 30cm cake pan as a template onto baking paper-lined oven trays. Spread meringue evenly onto rectangles, bake for 40 minutes or until crisp. Cool on trays.
  • 03
  • For caramel, combine sugar, glucose and ¼ cup water in a small saucepan and stir over medium heat until sugar dissolves. Increase heat to medium-high and cook for 5-7 minutes or until dark caramel. Remove from heat, add ¼ cup water and espresso, swirl to combine. Add butter, swirl to incorporate, then cool.
  • 04
  • Place a meringue rectangle, trimming edges to fit, into a 20cm x 30cm baking paper-lined cake pan. Drizzle with half the espresso caramel, top with chocolate mixture and drizzle with remaining espresso caramel. Top with remaining meringue and freeze overnight. Remove, cut into squares using a wet sharp knife and serve immediately.

Note Liquid glucose is available from the baking section of supermarkets and health food stores.


At A Glance

  • Serves 8 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jan 2007

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.