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A Fatter Duck

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

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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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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

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Rabbit stifado


You'll need

1 rabbit, cut into 6 pieces 4 tbsp extra virgin olive oil 1.5 kg baby onions, peeled 1 tbsp tomato paste To serve: crusty bread   Marinade 150 ml red wine 4 tbsp red-wine vinegar 2 cloves garlic, sliced 3 fresh bay leaves 1 cinnamon stick 4 whole cloves 1 tsp dried oregano 1 tsp whole allspice berries

Method

  • 01
  • Place rabbit pieces in a large bowl. Add the marinade ingredients, cover and place in the fridge overnight.
  • 02
  • Heat oil in a large saucepan over medium heat and sauté the onions for 5 minutes until softened. Remove onions with a slotted spoon and set aside.
  • 03
  • Remove rabbit from marinade, reserving marinade mixture. Sauté the rabbit in the saucepan for 7-8 minutes until browned. Return onions to saucepan, add marinade mixture, tomato paste and enough cold water to just cover the stew. Bring to boil then lower heat and simmer for 1½ to 2 hours or until rabbit is tender and sauce has thickened. Serve with crusty bread.

Wine to Try

2006 SC Pannell Pronto Tinto, McLaren Vale, A$30
The label of this wine says it all. Tinto - yes, it's red, and pronto - well, it's definitely a 'drink-me-now-and-often' proposition. And it's exactly the style and weight to work with this peasant-style rabbit dish. Rabbit is a sweet meat, and its sweetness is drawn out by the inclusion of onions and garlic, plus the slow-cooking technique, while the fresh spices in the marinade interplay nicely with the spiciness of the fruit flavours in the wine. It's a grenache-lead blend with shiraz and the Portuguese variety, touriga. Steve Pannell is a masterful winemaker. Here, his hand is gentle with fruit to the fore and a hint of spicy oak in the background. An alternative is a decent Côtes du Rhône, like the bargain- basement Vidal Fleury - sold exclusively through Vintage Cellars.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun/Jul 2009

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