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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

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Chocolate-malt meringues


You'll need

100 gm eggwhites (about 3 eggs) 100 gm caster sugar 100 gm pure icing sugar 15 gm malt powder 20 gm Dutch-process cocoa 150 gm milk chocolate, finely chopped

Method

  • 01
  • Using an electric mixer, whisk eggwhites until soft peaks form then, with motor running, add caster sugar in a thin steady stream and continue whisking until stiff peaks form and mixture is thick and glossy. Using a metal spoon, fold in icing sugar, malt powder and cocoa, then transfer mixture to a piping bag fitted with a 1cm-diameter plain tube.
  • 02
  • Preheat oven to 100C. Pipe thin 8cm diameter rounds of meringue mixture onto baking paper-lined oven tray and bake for 2 hours or until crisp but not coloured, turn off oven and cool completely.
  • 03
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water, dip edges of meringues in chocolate, shake to remove excess, then place on baking paper-lined oven trays and refrigerate. Meringues will keep for 3-4 days stored between layers of baking paper in an airtight container in the refrigerator.

At A Glance

  • Serves 18 people
Easter
chocolate

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

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At A Glance

  • Serves 18 people

Featured in

Apr 2007

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