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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.

Pickled onion rings in rose vinegar


You'll need

100 ml red-wine vinegar ½ tsp sea salt 1 tsp mild honey 2 long purple onions, cut into thickish rings Splash rosewater To serve: slivered pistachios (optional)

Method

  • 01
  • In a bowl, stir the vinegar, salt and honey until the salt and honey have dissolved. Add the onion rings and toss thoroughly, then leave to macerate for an hour. Just before serving, add a splash of rosewater and, if you like, a scattering of slivered pistachios.

These lightly pickled onion rings are delicious with cold and smoked meats and make a great addition to any salad – especially tomato salads. This is not a pickle to set aside and store – it needs to be eaten soon after it’s made. My greengrocer calls them long purple onions; I use here ‘Tuscan onions’. This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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