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"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

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"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

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"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

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.

You'll need

325 gm raw caster sugar 1 lemon Granny Smith apples, unpeeled, cored, diced 1 cinnamon quill 750 gm (5 cups) plain flour 150 gm sultanas or golden raisins 50 gm dried apple, diced 30 gm candied orange, diced 14 gm (2 sachets) dried yeast 3½ tsp ground cinnamon ½ tsp allspice Finely grated rind of 1 orange and 1 lemon 380 ml milk 100 gm butter, coarsely chopped 1 egg

Method

  • 01
  • Combine 260gm sugar and 375ml water in a saucepan, then squeeze in juice of half a lemon and stir over medium-high heat until sugar dissolves. Meanwhile, cut remaining lemon half into 5mm-thick slices, add to pan with Granny Smith apple and cinnamon quill. Bring to the simmer, reduce heat to medium and cook until lemon and apple are translucent (20-25 minutes). Strain, reserving fruit and syrup separately. When cool enough to handle, dice lemon, combine with apple and set aside.
  • 02
  • Combine 700gm flour, sultanas, dried apple, candied orange, yeast, 3 tsp ground cinnamon, allspice, rinds, remaining sugar, reserved apple mixture and 1 tsp salt in a large bowl and make a well in the centre. Combine milk and butter in a small saucepan, warm over low heat until butter melts and mixture is lukewarm. Whisk in egg, then add milk mixture to flour, stirring to form a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (30-40 minutes).
  • 03
  • Knock back dough, divide into 20 even pieces, then knead each piece into a smooth ball. Arrange dough balls into two concentric circles on a large round or rectangular baking tray lined with baking paper, leaving 1cm between each for dough to expand. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes).
  • 04
  • Preheat oven to 220C. Combine remaining flour and 70ml cold water in a bowl and stir to a smooth paste. Spoon into a piping bag fitted with a small plain nozzle and pipe a cross shape onto each bun. Bake for 10 minutes, reduce oven to 200C and bake until golden and buns sound hollow when tapped (8-10 minutes).
  • 05
  • Meanwhile, combine reserved syrup and remaining ground cinnamon in a small saucepan and stir over medium heat until syrupy and combined. Brush thickly over hot buns, then transfer to a wire rack to cool.

At A Glance

  • Serves 20 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 20 people

Featured in

Apr 2010

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