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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.

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.

Momofuku's steamed buns

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Zucchini flower tart


You'll need

2 tbsp olive oil 3 (260g) leeks – white parts only, thinly sliced 1 clove garlic – finely chopped 1 tbsp finely grated lemon rind 60 ml dry white wine 6 eggs – lightly beaten ½ cup milk 120g Gruyère – coarsely grated 120g parmesan 10 zucchini flowers – stamens removed 1 tbsp fresh thyme leaves   Pastry 250g plain flour 125g unsalted butter – chilled and diced Pinch salt 1 egg 3-5 tbsp cold water

Method

  • 01
  • For pastry, place flour, butter and salt in a food processor and process until mixture resembles breadcrumbs. Add egg, then gradually add water until it forms a ball. Remove dough and knead on a lightly floured surface for 30 seconds. Wrap in cling film and refrigerate for 30 minutes. To make the pie, roll out the pastry in a large circle to 5mm thickness. Roll the pastry over the rolling pin and unroll it over a 28cm loose-bottomed tart tin. Lift the pastry into the tin and tuck it against the sides tightly. Cut off excess pastry by rolling the pin over the top edge of the tin. Gently press the base of the pastry tart again. Prick the base with a fork and refrigerate again for 30 minutes. Remove tart from refrigerator and line with aluminium foil. Fill with dried beans and bake blind for 10 minutes in a preheated oven at 160C. Remove from oven and remove foil and beans. Return tart tin to oven and bake for a further 15 minutes.
  • 02
  • For filling, heat olive oil in a saucepan, add leek, garlic and lemon rind and cook over medium heat for 2-3 minutes or until leek is soft. Add wine and simmer for 2-3 minutes or until absorbed, season to taste with sea salt and freshly ground black pepper, then cool. Lightly beat eggs and milk in a bowl. Add leek mixture, Gruyère and parmesan and season to taste. Place mixture in the tart case, top with zucchini flowers, scatter with thyme and season to taste. Cook at 180C for 20 minutes or until top is golden. Serve warm or cold.

Wine to try
2007 Brokenwood Semillon, Hunter Valley, A$22
When Iain Riggs made Brokenwood's first semillon, way back in 1983, he created a style that was spicy, fresh and gently herbal, as opposed to the traditional, more understated Hunter styles which needed five or more years in the bottle to begin showing their best. Others have followed his lead, but none match the brightness and clarity of Riggsy's yardstick. This is so food friendly: its citrus-fresh flavours make it a delightful companion to the sweetness of the leeks, the subtle vegetative flavours of the zucchini flowers and the richness of the custard. It's more-ish, and the low alcohol (just 11 per cent) is a bonus when the second bottle is opened.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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