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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.

Momofuku's steamed buns

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.

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.

Mango yoghurt sorbet with tropical fruit


You'll need

165 gm (¾ cup) white sugar 2 tbsp julienned ginger 75 ml green ginger wine 2 mangoes, cheeks removed, peeled and cut into wedges 2 ripe bananas, thickly sliced crossways 1 red papaya, seeds removed, thickly sliced   Mango yoghurt sorbet 220 gm (1 cup) white sugar 650 gm thick natural yoghurt 1 tbsp lime juice 100 gm (about ½ mango) coarsely chopped mango ½ vanilla bean, scraped seeds only

Method

  • 01
  • For mango yoghurt sorbet, combine sugar and ½ cup water in a small saucepan and stir over medium heat until sugar dissolves, bring to the boil, then remove from heat and cool. Whisk yoghurt in a bowl until smooth, add ¾ cup sugar syrup and lime juice and whisk to combine. Churn in an ice-cream maker according to manufacturer’s instructions. Meanwhile, process mango, vanilla seeds and a little remaining sugar syrup to taste (you may not need all the syrup, depending upon the natural sweetness of the mango) until smooth. Transfer frozen yoghurt mixture to a bowl, fold through mango purée to form a rippled effect and freeze for 6 hours or until firm. Makes about 1 litre.
  • 02
  • Combine sugar, ginger and ¾ cup water in a saucepan and stir over medium heat until sugar dissolves. Bring to the simmer and cook for 10-12 minutes or until ginger is translucent. Remove from heat, add wine and stir to combine, then cool.
  • 03
  • Combine fruit in a bowl, pour over enough ginger syrup to coat and toss. Serve fruit and remaining syrup with mango yoghurt sorbet.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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