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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.

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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.

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Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Mezze


You'll need

  Lemon, honey and fennel pork skewers 1 kg piece of boneless female pork belly, cut into 2cm pieces 125 gm honey 2 lemons, juice only 2 tsp crushed fennel seeds 12 vine leaves in brine, drained, halved   Haydari 500 gm sheep’s milk yoghurt 1/3 cup finely chopped dill 55 gm (1/3 cup) finely chopped walnuts 1 tbsp finely chopped mint 1 tbsp lemon juice 1 garlic clove, finely chopped   Köfte 400 gm each finely minced lean beef and lean lamb 75 gm fine fresh breadcrumbs ½ cup finely chopped mint 3 garlic cloves, finely chopped 2 tbsp dried oregano 1 tsp each ground cumin and ground coriander Large pinch chilli powder   Cucumber salad 2 tbsp caramelised red wine vinegar (see note) 2 tbsp extra-virgin olive oil 1 tbsp honey 2 Lebanese cucumber, peeled ¼ cup each (firmly packed) chervil, dill and flat-leaf parsley, finely chopped

Method

  • 01
  • For lemon, honey and fennel pork skewers, combine pork, honey, lemon juice and fennel seeds in a non-reactive dish. Season liberally with freshly ground black pepper and toss to combine. Cover with plastic wrap and refrigerate overnight.
  • 02
  • Meanwhile, for haydari, place yoghurt in a fine sieve over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard drained liquid and transfer yoghurt to a bowl. Add remaining ingredients, season to taste and refrigerate until required.
  • 03
  • Drain pork and thread 3 pieces onto a skewer, separating each with a folded piece of vine leaf. Refrigerate until required. Makes about 12 skewers.
  • 04
  • For köfte, combine ingredients in a bowl. Fry a small amount of mixture in a small non-stick pan to check for seasoning, then season mix to taste and roll mixture into golf-sized balls. Makes about 26.
  • 05
  • Preheat a barbecue or char-grill pan over medium-high heat. Cook skewered pork and köfte, turning occasionally until cooked through (15 minutes).
  • 06
  • For cucumber salad, combine ingredients in a bowl and toss until honey dissolves. Serve with köfte, pork skewers and haydari.
Note Caramelised red wine vinegar is available from select delicatessens. If unavailable, substitute with a good-quality cabernet sauvignon vinegar.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Assyrtiko, a crisp Greek white, or a crisp, dry Hunter semillon.

Featured in

Jan 2009

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