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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.

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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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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.

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.

Momofuku's steamed buns

Piri piri chicken with tomato and onion salad

You'll need

6 baby chickens, spatchcocked 4 cloves garlic, finely chopped Juice of 1 lemon ½ tbsp dried oregano 1 tsp paprika 3 red onions, quartered   Piri piri sauce 6 dried birds-eye chillies (or 4 fresh chillies) 3 cloves garlic, peeled 2 fresh bay leaves, torn 3 tbsp olive oil Juice of 1 lemon ½ tbsp paprika ½ wine glass ruby Port   Tomato and onion salad 12 small Roma tomatoes, halved 3 red onions, thinly sliced 3 Lebanese cucumbers, thinly sliced ¼ cup finely chopped flat-leaf parsley 1 cup extra-virgin olive oil Juice of 3 lemons, or to taste


  • 01
  • Slash chickens with a sharp knife then place in a large bowl with the garlic, lemon juice, oregano, paprika and sea salt. Rub marinade mixture into chickens then cover with plastic wrap and refrigerate for 1 hour.
  • 02
  • To make piri piri sauce, place chillies, garlic and bay leaves in a food processor and blend to a rough paste. Transfer to a frying pan over medium heat with the oil and cook until the garlic softens. Season generously with sea salt, add lemon juice, paprika and Port and cook, stirring, for 5 minutes. To make tomato salad, mix tomato, onion, cucumber and parsley in a bowl. Add olive oil and lemon juice, season generously with sea salt and freshly ground black pepper and mix to combine.
  • 03
  • Preheat barbecue to medium. Grill chicken, skin-side down, for 30-40 minutes, basting regularly with the piri piri sauce, until charred and cooked through. In the last 5 minutes of cooking, add onions. Transfer grilled chickens and onions to a serving platter and serve drizzled with extra piri piri sauce and the tomato salad.

Wine to try
2009 Zonte’s Footstep Scarlett Ladybird Rosé, Fleurieu Peninsula, A$17
Piri piri is the Portuguese version of tomato sauce, and is at its best when used to generously coat a spatchcocked chicken. And, if the spicy kick of the piri piri isn’t enough, the chicken has been coated in paprika for good measure. The wine to match this dish should be well flavoured and yet not bone-dry, as a hint of sweetness works well with strong spices. The Zonte’s Footstep Scarlett Ladybird Rosé is bold in both colour and flavour with a delightful Campari-like tang, which adds a hint of bitterness to balance the wine’s natural fruit sweetness. It’s this slight phenolic grip that helps the match with the spiciness of the chicken and picks up nicely with the acid of the tomato and lemon juice in the accompanying salad.

At A Glance

  • Serves 6 people

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At A Glance

  • Serves 6 people

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