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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.

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 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants 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.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

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


  • 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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