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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.

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.

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.

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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.

Momofuku's steamed buns

Duck liver, Jerusalem artichoke and dandelion salad


You'll need

  Salad 800 gm Jerusalem artichokes, scrubbed 60 ml (¼ cup) olive oil 500 gm duck livers, trimmed (see note) 120 gm young dandelion leaves (see note) 1 red onion, shaved thinly with a mandolin   Mustard vinaigrette 2 tsp hot English mustard 2 tbsp red wine vinegar 50 ml extra-virgin olive oil 2 tsp brown sugar

Method

  • 01
  • Place Jerusalem artichokes in a saucepan, cover with salted water and bring to the boil over high heat, reduce heat to medium and simmer for 10-15 minutes or until just tender when pierced with a skewer. Drain and set aside.
  • 02
  • Preheat oven to 180C. Place artichokes in a roasting pan, drizzle with 2 tbsp olive oil and roast for 40 minutes or until crisp and tender.
  • 03
  • For mustard vinaigrette, whisk together mustard and vinegar in a small bowl, then slowly add olive oil, whisking to combine, stir through sugar and season to taste with sea salt.
  • 04
  • Heat remaining oil in a frying pan over high heat, add livers and sauté for 4-5 minutes each side or until firm to touch. Combine dandelion leaves, Jerusalem artichokes, onion and a little dressing and toss to combine. Divide salad among plates, slice liver and arrange over salad and drizzle with remaining dressing.

Note Dandelion is a weed easily found in the suburban environment. Pick the young leaves as the old are very bitter and wash well. If unavailable, substitute with shredded chicory. Duck livers are available from specialty butchers. You may need to order them ahead.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Southern French grenache.

Featured in

Aug 2007

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