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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.

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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

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...

Chocolate eggs


This recipe makes about 18 of each type of Easter egg.

You'll need

  Milk chocolate eggs filled with caramel 220 gm (1 cup) caster sugar ½ cup pouring cream 225 gm milk chocolate melts, melted 12-hole (2 tsp-capacity) plastic Easter egg mould tray   White chocolate eggs filled with Turkish delight 225 gm white chocolate melts, melted 180 gm rose-flavoured turkish delight, cut into 1cm pieces 12-hole (2 tsp-capacity) plastic Easter egg mould tray   Dark chocolate eggs filled with hazelnut and rum-soaked raisin ganache 40 gm (¼ cup) raisins, coarsely chopped 40 ml rum 1/3 cup pouring cream 150 gm dark couverture chocolate, coarsely chopped 35 gm (¼ cup) roasted hazelnuts, coarsely chopped 225 gm dark chocolate melts, melted 12-hole (2 tsp-capacity) plastic Easter egg mould tray

Method

  • 01
  • For milk chocolate eggs, place sugar and 2 tbsp water in a heavy-based saucepan, stir continuously over low heat for 2 minutes or until the sugar dissolves, then increase heat to medium-high and cook until golden. Remove pan from heat and, taking care as mixture will spit, carefully add cream and stir until combined. Transfer caramel to a bowl and stand until cooled.
  • 02
  • Place a spoonful of melted chocolate into each hole and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with caramel, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.
  • 03
  • For white chocolate eggs, place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Place a piece of turkish delight into each egg half, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep in an airtight container in a cool, dark place for up to 5 days.
  • 04
  • For dark chocolate eggs, place raisins in a small bowl, pour in rum and stand for 30 minutes. Heat cream in a small saucepan until it just comes to the boil, then pour over chopped chocolate in a bowl and stir until chocolate has melted. Add raisins, soaking rum and hazelnuts and stir to combine. Place ganache in the refrigerator until firm.
  • 05
  • Place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with ganache, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.

This recipe is from the March 2005 issue of Australian Gourmet Traveller.


At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

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