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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.

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.

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

94
Aubergine
Modern Australian
Aubergine
-35.328216,149.141678

The grey-whiskered Ben Willis could pass for a maturing, but certainly not jaded, rock star. These days he's trading flashy riffs for the culinary equivalent of unplugged - respect for produce and a less-is-more ethos. Leatherjacket is delicately poached, while the alliums it shares the plate with impart piquancy and purslane provides crunch. Just-pink, pepper-crusted chicken liver accompanies organic breast meat - with fresh salty-and-sweet bursts from accompanying black fig and prosciutto. Willis really hits a groove on dessert - a dish of liquorice custard and rose ice-cream is a beguiling composition of aniseed and floral tones. Service is seamless and staff move smoothly in the refined, split-level space of floor-to-ceiling windows and tawny tones. The wine list has hits and memories, but forays into edgier genres - including white wines with extended skin contact - keep Aubergine at the top of the local charts.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 4 courses $80; 5-course tasting menu $95

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Ben Willis

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