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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.

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.

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.

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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.

Momofuku's steamed buns

Sydney's Best Restaurants 2015

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

Duck and pea pie


You'll need

50 ml olive oil 1 carrot and onion, diced 1 clove of garlic, finely chopped 100 gm speck, diced 8 duck marylands, skin and bones removed and discarded, meat diced 70 gm plain flour 500 ml (2 cups) beef stock, warm 250 ml (1 cup) red wine 3 sprigs of thyme 100 gm frozen peas 2 tbsp red wine vinegar 500 gm puff pastry For brushing: egg, beaten with 1 tbsp milk

Method

  • 01
  • Heat oil in a casserole over medium heat. Add carrot, onion, garlic and speck, cook until soft (4-5 mins). Add duck, stir until brown (4-5 mins). Add flour, stir to coat, add stock and wine, stir to combine. Bring to simmer, reduce heat to low, cook until tender (40-50 mins). Add thyme, peas and vinegar, season to taste, spoon into 4 1½-cup-capacity pie dishes, cool.
  • 02
  • Preheat oven to 200C. Roll out pastry to 3mm-thick, refrigerate until firm, cut to fit tops of pie dishes, allowing 5mm overhang. Place over dishes, seal edges and brush with eggwash. Pierce holes in tops, bake until golden (20-30 mins). Serve immediately.

At A Glance

  • Serves 4 people
Easter
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At A Glance

  • Serves 4 people

Featured in

Jun 2008

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