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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.

Pistachio and white chocolate cigars


You'll need

150 gm (1 cup) plain flour 135 gm (¾ cup) pure icing sugar, plus extra for dusting 3 eggwhites, lightly whisked 90 gm unsalted butter, melted 50 gm pistachios, coarsely chopped   White chocolate cream 180 gm white chocolate 300 ml pouring cream

Method

  • 01
  • Preheat oven to 180C. Sift flour and icing sugar into a bowl, add eggwhite and mix to combine. Stand for 5 minutes, then add butter, stir to combine, and rest for another 5 minutes (mixture will keep refrigerated in an airtight container for up to 1 week).
  • 02
  • Using the back of a spoon, spread teaspoons of mixture on a baking paper-lined oven tray to 10cm-diameter circles. Scatter with pistachios and bake until golden (4-5 minutes). While still warm, and working quickly with one at a time, wrap each circle around the handle of a wooden spoon, making sure pistachio side is facing outwards. Set aside to cool.
  • 03
  • For white chocolate cream, combine chocolate and a third of the cream in a small saucepan, stir over low heat until chocolate melts. Set aside to cool. Whisk remaining cream until soft peaks form, fold through chocolate mixture and transfer to a piping bag fitted with a 1cm-star nozzle. Pipe into cigars from each end and serve immediately, dusted with icing sugar.
Note The cigars may be stored, unfilled, in an airtight container for up to 3 days.

At A Glance

  • Serves 12 people
Easter
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At A Glance

  • Serves 12 people

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