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A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

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.

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.

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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.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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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.

Top 10 Melbourne Restaurants 2014

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

Chocolate rolled sponge with chestnut cream


Roulades are delicate and often crack when rolled. Don't despair - they taste great regardless.

You'll need

4 eggs 110 gm (½ cup) caster sugar 65 gm cornflour 35 gm (¼ cup) Dutch-process cocoa, plus extra for dusting 1 tbsp plain flour 1 tsp cream of tartar ½ tsp bicarbonate of soda 50 gm unsalted butter, melted and cooled 250 ml thickened cream 280 gm (1 cup) sweetened chestnut purée (see note)

Method

  • 01
  • Preheat oven to 180C. Whisk eggs and sugar in an electric mixer until thick and pale (5-6 minutes). Sift over cornflour, cocoa, flour, cream of tartar and bicarb soda, fold in with spatula. Fold in butter, spoon into a baking paper-lined 30cm x 42cm swiss roll tin, smoothing top. Bake in centre of oven until cake springs back when lightly pressed (10-12 minutes). Turn onto a tea towel lined with baking paper. Peel paper from sponge and, with short side facing you, roll in tea towel to form a log. Stand until just cool (8-10 minutes).
  • 02
  • Whisk cream until soft peaks form, refrigerate until required. Unroll sponge, spread over purée, then cream. Reroll, dust with cocoa and serve immediately.

Note Chestnut purée is available in jars or cans from select delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Tea or sweet Madeira.

Featured in

Apr 2009

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