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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.

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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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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

Black pepper-crusted venison rack with mashed celeriac


You'll need

1.5 kg rack of venison ¼ cup crushed black pepper 2 tbsp extra virgin olive oil 250 ml tawny port ½ cup crème frâiche To serve: mashed celeriac

Method

  • 01
  • Preheat oven to 180C. Season the venison rack with the black pepper. Heat the oil in a large frying pan over high heat, add the venison rack and sear on both sides for 3-4 minutes. Transfer venison to the oven and cook for 25 minutes for medium-rare. Allow to rest.
  • 02
  • Meanwhile, make a sauce by adding the tawny port to the frying pan over high heat and reducing the mixture for about 5 minutes. Add the crème frâiche and stir well.
  • 03
  • Remove venison from oven and divide between 2 plates. Pour over the sauce and serve with mashed celeriac.

Wine to Try

2006 Mount Langi Ghiran Langi Shiraz, Grampians, A$70
Venison is a densely flavoured, fat-free meat - a real meat-lover's meat. The saucing of the venison, with its dollop of crème frâiche and slosh of port, gives a retro steak-diane slant to the dish. Adding the deep cushioning effect of mashed celeriac demands that the partnering wine should be a rich, complex red - the latest Langi is just that. Current Langi winemaker Dan Buckle has taken Trevor Mast's iconic cool-climate shiraz to another level, while still retaining the traditional white pepper spice and taut muscular structure that's been a feature of Langi shiraz for almost 40 years.

If your budget doesn't stretch to a Langi shiraz, try Mount Langi's Cliff Edge Shiraz or their bargain-basement Billi Billi Shiraz. All deliver the delightful spiciness that sets these cool-climate shirazes apart from their burly Barossa brethren.


At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Featured in

Jun/Jul 2009

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