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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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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

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Classic Huxtaburger


You'll need

1.1 kg coarsely minced wagyu beef (see note) 20 cheddar slices 2 tbsp olive oil 10 burger buns, halved For brushing: melted butter 5 vine-ripened tomatoes, sliced 1 iceberg lettuce, leaves separated and coarsely torn To serve: tomato sauce, American-style mustard and mayonnaise To serve: crinkle-cut chips   Dill pickles 75 ml white wine vinegar 45 gm sea salt flakes 2 tsp pickling spice (see note) 1 tsp whole black peppercorns ¼ tsp dill seeds 400 gm baby cucumbers, sliced on a mandolin 3 dill sprigs

Method

  • 01
  • For dill pickles, bring vinegar, salt, pickling spice, peppercorns, dill seeds and 750ml water to the boil in a large saucepan over medium heat, stirring occasionally to dissolve salt. Add cucumbers and dill, transfer to sterilised jars and refrigerate to pickle (2 days to a week).
  • 02
  • Combine minced beef, 3 tsp sea salt flakes and 1 tsp coarsely ground black pepper in a large bowl and mix with hands to combine well. Divide into 10 patties, flatten out slightly and place on a tray lined with baking paper. Cover and refrigerate until required.
  • 03
  • Heat oil on a large flat grill or frying pan over high heat and cook patties until browned (1-2 minutes), turn and place two cheese slices on each patty, then cook until cheese melts and meat is cooked to your liking (1-2 minutes for medium-rare). Set aside to rest (2 minutes).
  • 04
  • Brush buns with melted butter and grill cut-side down until golden (1 minute).
  • 05
  • Spread bun bases with tomato sauce, top with pickles, then patty, mustard, tomato and lettuce. Spread bun tops with mayonnaise, sandwich burgers and serve hot with chips.

Note At Huxtaburger, owner-chef Daniel Wilson uses Moondarra grass-fed wagyu with a 10 per cent fat ratio. You'll need to begin this recipe at least two days ahead to make the pickles. Minced wagyu is available from select butchers; you may need to order. Pickling spice is available from select delicatessens.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2013

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