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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.

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.

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.

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.

Coffee and cardamom granita with cream


You'll need

350 ml espresso 110 gm (½ cup) demerara sugar 6 green cardamom pods, cracked 125 ml (½ cup) pouring cream 1 tbsp pure icing sugar, sifted 75 gm (½ cup) pistachio kernels

Method

  • 01
  • Stir coffee, sugar, cardamom and 500ml water in a saucepan over medium heat until sugar dissolves, remove from heat, cool. Pour into a shallow tray, freeze until half frozen (1-1½ hours). Remove from freezer, break mixture into small ice flakes with a fork, then freeze again until just frozen (1-2 hours). Stir once more with a fork, breaking mixture into ice flakes.
  • 02
  • Whisk cream and icing sugar in a bowl until soft peaks form and refrigerate until required.
  • 03
  • Process pistachios in a food processor until finely ground. To serve, divide granita among chilled glasses, top with cream, scatter with ground pistachios and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2009

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