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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.

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.

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.

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.

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

Perfect scones with jam and cream


They're not the prettiest scones, but they're the best.

You'll need

600 ml pouring cream 40 gm raw caster sugar, plus extra for scattering 450 gm self raising flour, sifted For brushing: milk To serve: jam To serve: crème fraîche or whipped cream

Method

  • 01
  • Preheat oven to 190C. Whisk cream and sugar in an electric mixer to firm peaks (4-5 minutes). Stir in flour and salt until a soft dough forms, turn onto a well-floured surface, knead until smooth (2-3 minutes). Add extra flour if dough is sticky. Roll to 2cm thick on a well-floured surface, cut out rounds using a floured 5cm-diameter cutter. Place on a baking paper-lined oven tray, brush tops with milk and scatter lightly with extra sugar. Bake until risen and golden (10-15 minutes), serve warm or cold with jam and crème fraîche.

At A Glance

  • Serves 12 people
Easter
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All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

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At A Glance

  • Serves 12 people

Featured in

Mar 2009

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