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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.

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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.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

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.

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

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Herb and pine nut-crusted roast ham


Adding the herbs after cooking gives the ham a really fresh taste. This is delicious served with a creamy potato salad.

You'll need

3 tsp fennel seeds 2 tsp coriander seeds 180 gm pine nuts, toasted, coarsely chopped 1 easy-carve leg ham (about 7kg; see note) 2 bunches coriander, finely chopped 1 bunch flat-leaf parsley, finely chopped ½ preserved lemon, pith removed, skin washed and finely chopped 1 lemon, finely grated rind only For brushing: pomegranate molasses

Method

  • 01
  • Preheat oven to 180C. Dry-roast spices, cool slightly, finely grind in a spice grinder, transfer to a bowl, set aside.
  • 02
  • Remove skin from ham (discard), place in a large roasting pan and roast until ham is warmed through (1-1½ hours).
  • 03
  • Meanwhile, combine pine nuts, herbs, preserved lemon and lemon rind in a large bowl, add spices, season well to taste and stir to combine.
  • 04
  • Brush ham liberally with pomegranate molasses, then pat herb mixture onto ham, pressing to coat well.

Note Easy-carve hams are available from your butcher but may need to be ordered ahead.


At A Glance

  • Serves 10 people
Easter
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At A Glance

  • Serves 10 people

Drink Suggestion

Fragrant rosé.

Featured in

Dec 2009

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