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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.

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...

Kitchen resolutions

Lose weight. Pay off debts. Save money. Keep a lid on the crack habit. As noble as those goals may be, your average New Year’s resolution can be a pretty tedious thing, so we asked a bunch of non-average culinary professionals what they had in mind for the coming year. From the earnest to the hilarious to the hilariously earnest, Australia’s cheffing top-guns cover the spread.

Tony Bilson, Bilson's, Sydney
I'd like to cook genuine bouillabaisse at the [Number One] wine bar to remind Sydney what it is all about.

Christine Manfield, Universal, Sydney
My resolution is to continue our practice of buying produce that's in season from growers' markets - going direct to the source (rather than the less fresh options on offer at the supermarket.)

Matt Moran, Aria, Sydney
I'm resolving:
1. To be more environmentally friendly in the kitchen.
2. To have a non-swearing policy in the kitchen or a swear box, at least. We'll make lots of money!
3. To be nicer to the wait staff!!

Cheong Liew, The Grange, Adelaide
I'll visit and eat at more Mod Oz-style restaurants when I visit other states.

Dietmar Sawyere, Berowra Waters Inn, Sydney
I'm hoping to make Berowra Waters Inn 100 per cent organic by the end of 2009.

Michael Lambie, Taxi, Melbourne
I'll listen to my customers' wants and needs, dedicate myself to buying the best possible produce, and not put too much pressure on myself - I'm kicking ass.

Jason Peppler, late of Isis, Brisbane
My resolution this year is to give back to the industry and endeavour to make some changes, by making the industry more appealing to young people and also teach younger people about good simple food. We are spoilt for quality products and producers need our support to continue to introduce new and interesting things.

Mark McNamara, Appellation, SA
I'll expand our kitchen garden, source more organic/biodynamic produce, make more charcuterie, and finish the Appellation cookbook.

Alain Fabrègues, The Loose Box, Perth
Get simple, creative, colourful and more precise... and finish my bloody book!

Chui Lee Luk, Claude's, Sydney
I want to make my kitchen and restaurant a restorative place according to the historic origins of restaurants, for both patrons and staff.

Matt McConnell, Bar Lourinhã, Melbourne
Drink less but drink better, stop buying Le Creuset pots and pans (the cupboards are full) and to spend more time in my new kitchen at home.

Mark Best, Marque, Sydney
To continue the good fight against the insipid and banal. Oh, and to get some f***er to publish my book.

Sean Connolly, Neil Perry, Andrew McConnell...

PICTURED (CLOCKWISE FROM TOP LEFT) CHUI LEE LUK, JASON PEPPLER, MATT MCCONNELL, DIETMAR SAWYERE, CHEONG LIEW, TONY BILSON, ALAIN FABREGUES, MARK BEST, CHRISTINE MANFIELD, MATT MORAN, MARK MCNAMARA
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