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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.

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

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...

Town
Modern Australian
  • 33 Byron St,
    Bangalow, NSW
  • (02) 6687 1010,
    townbangalow.com.au
  • Lunch daily 12.15pm-2.30pm

    Dinner Thu-Sat 7pm-10pm

Town
-28.686337,153.524512

What a happy place this is. With the bright paintings and colourful cord flexes on the pendant lights and the geniality of the welcome, it's easy to think you've stumbled into a cheerful café (which half the premises is, with low-key dining downstairs by day and fine dining upstairs by night). But don't be fooled into thinking all this charm is a substitute for polish. Far from it. The six- to seven-course dégustation designed by Karl and Katrina Kanetani - chefs with Quay, Pier, Est and more on their CVs - simply sings. A dewy smoked tomato consommé opens, followed by the imaginative likes of pork paired with katsuoboshi and broccoli. The wines are matched thoughtfully - ask for small pours if you want to commit the entire experience to memory. Try to find room for Katrina's unrivalled desserts - rosemary panna cotta, baked strawberries and chocolate soil, say - which perform a well-practised dance between sweet and savoury.

 


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • Dégustation $85

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Karl & Katrina Kanetani

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