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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.

Burnt sheep’s milk yoghurt


You'll need

10 large egg yolks (from 70gm eggs) 100 gm caster sugar, plus extra for sprinkling 150 ml full-cream milk 500 ml sheep’s milk yoghurt (see note) To serve: shortbread biscuits (optional)

Method

  • 01
  • Preheat oven to 160C. Place the egg yolks and sugar in a bowl and whisk for 1 minute, or until well combined. Pour the milk into a saucepan and bring to the boil. Pour the boiling milk over the egg mixture, whisking constantly to prevent curdling. Then add the sheep’s milk yoghurt and whisk well. Pass the mixture through a fine sieve and pour into six ramekins or China moulds. Place them in a roasting tin and pour in enough hot water to come half way up the sides of the dishes. Place the tray in the oven and bake for 20-25 minutes, until the custards are set around the sides and still wobble a little in the middle. You must take them out of the oven at this point, as the residual heat will finish the cooking. Take the ramekins out of the roasting tin and let them cool for 1 hour, then refrigerate for 2 hours.
  • 02
  • Just before serving, sprinkle sugar over the top of the custards – just enough to cover the surface – then caramelise with a blowtorch or under a grill. Serve on their own or with shortbread.

Note Sheep's milk yoghurt is available from select delicatessens and health food stores.


"A little musk of farmyard in your pudding."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2007

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