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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.

Pistachio torrone


Torrone is Italian nougat; it's quite hard, unlike the typically softer French version.

You'll need

440 gm (2 cups) white sugar 350 gm (1 cup) liquid glucose 125 ml (½ cup) honey 2 eggwhites 1 tsp vanilla extract 125 gm peeled pistachios 3 sheets confectioner’s rice paper (see note)

Method

  • 01
  • Combine sugar, glucose and honey in a large heavy-based saucepan and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 130C on a sugar thermometer.
  • 02
  • Using electric beaters, whisk eggwhites to a firm peak, then slowly pour in half the syrup and whisk to combine, add vanilla and continue whisking on low. Meanwhile, return remaining syrup to heat and cook until mixture reaches 154C on a sugar thermometer. Slowly add to eggwhite mixture and whisk until thick and glossy. Stir through pistachios.
  • 03
  • Line the base of an 18cm x 18cm cake tin with rice paper. Spoon in torrone mixture, smooth top using a palette knife, then cover with a sheet of rice paper. Cool, then using a large knife cut torrone into pieces and serve. Torrone will keep in an airtight container for up to three weeks.

Note Confectioner's rice paper is available from David Jones Foodhalls, health food stores and select delicatessens.


At A Glance

  • Serves 36 people
Easter
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At A Glance

  • Serves 36 people

Featured in

May 2007

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