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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.

A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

Rolled turkey breast with pine nuts, coriander and preserved lemon


You'll need

1 boneless turkey breast (about 1.5kg) 1 tbsp olive oil 15 gm butter To serve: quinoa or cracked wheat salad   Pine nut, herb and lemon stuffing 50 gm pine nuts 4 golden shallots, finely chopped ¾ preserved lemon, flesh and white pith removed, finely chopped 1 cup (loosely packed) coarsely chopped coriander ½ cup (loosely packed) coarsely chopped flat-leaf parsley 50 gm butter, coarsely chopped ½ tsp ground cumin ¼ tsp each of ground coriander and sweet paprika ½ lemon, finely grated rind only

Method

  • 01
  • For pine nut, herb and lemon stuffing, preheat oven to 160C. Place pine nuts on an oven tray and roast until golden (3-5 minutes). Cool, coarsely chop and place in a bowl. Increase oven to 220C. Add remaining ingredients to bowl, season to taste with sea salt and mix thoroughly.
  • 02
  • Place turkey breast skin-side down on a chopping board. Cut horizontally, using a sharp knife, from the centre of the breast (at the thickest part) outwards to butterfly the meat on both sides to 1cm thick. Season to taste and place stuffing evenly over centre section of breast. Tightly roll up breast, then tie securely at even intervals with kitchen string. Place in a roasting pan, drizzle with oil and rub butter into skin. Season with sea salt and roast until just cooked through (40-45 minutes). Remove from oven, cover with aluminium foil and rest for 10 minutes. Thickly slice and serve immediately with a quinoa or cracked wheat salad, if desired.
Short-order recipe
Pork, prune and pistachio stuffing
In a large bowl, add 500gm coarsely minced pork, 100gm pistachio kernels, 100gm pitted and halved prunes, 1½ tbsp brandy and ¾ tsp ground allspice. Season to taste and combine to mix well. Continue with stuffing and rolling technique as outlined in step 2 for rolled turkey breast recipe above. Increase cooking temperature to 190C and allow 1 hour 10 minutes for cooking time.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

White viognier.

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