Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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.

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.

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

Balmain bugs poached in Pernod butter


You'll need

500 gm butter, coarsely chopped 40 ml Pernod 3 golden shallots, thinly sliced 1 baby fennel bulb, thinly sliced using a mandolin 4 Balmain bug tails, removed from shells (about 120gm each)   Witlof and fennel salad 50 ml olive oil 1 tbsp white wine vinegar 1 tsp Pernod 2 tsp fennel seeds, roasted and coarsely crushed 2 white witlof, leaves separated 1 baby fennel bulb, thinly sliced using a mandolin (fronds reserved)

Method

  • 01
  • Gently melt butter in a deep-sided frying pan over low heat. Add Pernod, shallot and fennel, season to taste and cook until vegetables are tender (7-8 minutes). Add bug tails in a single layer and poach gently until pink and cooked through (4-5 minutes). Don’t let butter boil or bug tails will become tough.
  • 02
  • Meanwhile, for witlof and fennel salad, whisk together olive oil, vinegar and Pernod in a bowl and season to taste. Add fennel seeds, witlof and fennel and toss lightly to coat. Serve tails drizzled with a little poaching butter and salad to the side, scattered with fennel fronds.

At A Glance

  • Serves 4 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Alsace gewürtztraminer.

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.