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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.

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.

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.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten 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.

Momofuku's steamed buns

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.

Massimo Bianchi: spaghetti carbonara


You'll need

50 ml extra-virgin olive oil 200 gm guanciale (see note), finely chopped 6 egg yolks 3 eggwhites 25 gm (1/3 cup) finely grated parmesan 25 gm (1/3 cup) finely grated Pecorino 500 gm spaghetti

Method

  • 01
  • Heat olive oil in a frying pan, add guanciale and sauté over medium heat until crisp and set aside.
  • 02
  • In a large bowl whisk together egg yolks and whites. Add parmesan and Pecorino and season with freshly ground black pepper.
  • 03
  • Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving some cooking water.
  • 04
  • Add spaghetti to egg mixture with guanciale and oil and mix quickly to combine, adding cooking water if pasta is too dry. Season to taste with sea salt and freshly ground black pepper and serve immediately.

Note Guanciale is cured pork cheek, available from Italian delicatessens and butchers. Pancetta is the nearest substitute.


Carbonara is a traditional pasta dish from Rome. Some sources date it as far back as ancient Rome, while others say it was a post-WWII invention. There is as much controversy over how the name came about. 'Carbone' is Italian for coal, and some say this dish is named for the charcoal makers or coal miners with whom it was popular. Whatever its origin, authentic carbonara includes eggs, black pepper, guanciale (pork cheek) and parmesan or Pecorino. It should be eaten as soon as it's mixed, while it's still hot.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2007

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