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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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Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Top 10 Melbourne Restaurants 2014

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

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.

Momofuku's steamed buns

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.

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 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.

Sicilian calamari salad


You'll need

80 ml (1/3 cup) extra-virgin olive oil 1 Spanish onion, thinly sliced 3 tsp raw sugar 50 ml red wine vinegar 60 gm raisins ¼ loaf ciabatta, crusts removed 3 cloves garlic, thinly sliced 1 kg calamari, cleaned, heads thinly sliced and tentacles reserved 3 vine-ripened tomatoes, cut into 2cm pieces 2 tbsp salted baby capers, soaked and drained ½ cup pine nuts, toasted 1 cup coarsely chopped flat-leaf parsley

Method

  • 01
  • Heat 2 tbsp oil in a frying pan, add onion and cook over low-medium heat, stirring frequently, for 15 minutes or until softened. Sprinkle with sugar, add vinegar and raisins and simmer for 1 minute until reduced by half. Remove from heat and set aside until required.
  • 02
  • Preheat oven to 180C. Coarsely tear bread and combine in a large bowl with 2 tsp olive oil and season to taste with sea salt and freshly ground black pepper. Spread bread over an oven tray and cook for 10 minutes or until golden, then cool.
  • 03
  • Heat remaining olive oil in a large frying pan, add garlic and sauté for 2 minutes, add calamari and reserved tentacles and cook over high heat for 3 minutes or until just cooked. Season to taste.

Short-order ideas
For a prawn, pea and bean salad, blanch podded peas, snowpeas and baby beans in a saucepan of salted boiling water, drain and refresh in iced water, then drain again. Peel cooked prawns and combine with peas and beans, picked mint leaves and thinly sliced green onion. Whisk together, lemon juice, finely chopped preserved lemon rind, Dijon mustard and extra-virgin olive oil until well combined, pour over salad and toss to combine.


For a blue-eye trevalla and chervil salad, poach fish gently in a mixture of salted water, lemon wedges, chopped onion and black peppercorns until just cooked. Cool, then flake fish and combine with shaved red onion, chervil leaves, rinsed salted capers and quartered soft boiled eggs. Season to taste and serve drizzled with extra-virgin olive oil and lemon juice.


Seafood salads
The flavours and textures of seafood meld seamlessly with most salad ingredients, allowing prawns to be swapped for scallops or lobster to be substituted for crab. Citrus, as you would expect, makes the perfect partner for seafood, whether segmented and incorporated into the salad or squeezed into the dressing. Thai cooks even use the leaves of kaffir lime to give their salads an extra citrus dimension.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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