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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.

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.

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.

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.

Momofuku's steamed buns

Choucroute Garnie


You'll need

60 ml (¼ cup) goose fat 2 onions, thinly sliced 4 cloves garlic 1.8 kg canned or bottled sauerkraut, drained 3-4 bay leaves 2 tbsp juniper berries 1 tbsp whole black peppercorns ½ tbsp cloves 500 ml (2 cups) Alsatian riesling 400 gm piece smoked bacon 580 gm piece pork loin 1 kransky-style sausage 1 (about 650gm) smoked pork knuckle 2 weiss (white) sausages 4 continental frankfurters 500 gm desiree potatoes, peeled and boiled, each turned with a knife into a barrel shape To serve: Dijon mustard

Method

  • 01
  • Heat goose fat in a large saucepan over medium heat, add onions and garlic and sauté for 5 minutes or until soft. Add sauerkraut, bay leaves, juniper berries, peppercorns and cloves, wine and enough cold water (about 500ml) to just cover mixture. Reduce heat to low, cover with lid and cook until almost boiling, then simmer for 45 minutes. Add smoked bacon, pork loin and kransky-style sausage and simmer for another 45 minutes.
  • 02
  • Meanwhile, place pork knuckle in a separate saucepan, cover with cold water, bring to the boil then simmer over low heat for 45 minutes. Drain, then when cool enough to handle, peel off outer layer of fat and coarsely shred meat, discarding fat and bones. Keep warm until ready to serve.
  • 03
  • Bring another saucepan of water to the boil, then simmer over low heat, add weiss sausages and frankfurters and cook for 10-12 minutes, making sure the water does not boil, otherwise the frankfurters will split.
  • 04
  • To serve, drain sausages and meats and thickly slice. Arrange sauerkraut on a platter with sausages, meats and boiled potatoes and serve with Dijon mustard to the side.

At Chez Jenny, a classic 30s Alsatian brasserie in Paris close to Place de la République, there's an endless progression of staff carrying choucroute (sauerkraut) platters heaving with smoked sausages and meats to appreciative regulars. Once you've tried a few variations, it's easy to become an afficionado of this addictive Alsace staple. Try and find a decent butcher, such as Schultz Butchers in Angaston in the Barossa (08 8564 2145) or Sydney's Bavarian Smallgoods in Ermington (02 9638 7809) for a suitable supply of interesting smoked sausages and pork products.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Plenty of chilled, dry Alsatian riesling to soak up the fat.

Featured in

Jul 2007

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