Easter

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat.

We tested three hot cross bun versions from three cookbooks, and combined them to create the best hot cross buns recipe of all time.

Including how to score the perfect crackling.

Crisp, chewy, sweet and nutty all in one bite, plus pretty as a rose. It’s no wonder these scrolls appear at both Easter and Christmas.

This Ligurian specialty is perfect for Easter picnics – just transport your pie in its tin.

These playful Sicilian biscuits are traditionally given on Good Friday for good luck. The dough is also incredibly forgiving – if you stuff up rolling the shapes the first-time round, just re-roll.

These golden brown half moon shaped pastries from the Abruzzo region of Italy are irresistibly flaky and cheesy.

Tired of your usual breakfast? These soft, savoury buns are the answer.

This recipe for ricotta and pecorino tarts (casadinas) is by Giovanni Pilu from Pilu at Freshwater.

Gubana is a half brioche, half strudel from Friuli-Venezia Giulia. It's traditionally eaten after Lent.

This winning combination of Easter's big treats (chocolate and hot-cross buns) is going to be snapped up very quickly. In the unlikely event of leftovers, serve them toasted.

It's the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.

This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.

These sour-cherry hot cross buns are a refreshing take on this Easter favourite.

Our remix on an Easter classic.

A no-fuss, traditional hot cross bun recipe, best suited for the purists.

Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.

The Italian-American classic, updated.

Sweet yeasted bread studded with fruit? Come Easter, the hot cross bun is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.

Milk chocolate doughnuts recipe - Stir yeast and 70ml lukewarm water in a bowl to combine and stand until mixture begins to foam (5-7 minutes).

Chocolate sponge cake soaked in chocolate panna cotta and spread with a dark chocolate glaze: this is one serious chocolate cake.

Bread and butter pudding is pure comfort. Add some ice-cream for the perfect dessert.

The chewy texture and touch of South East Asian flavours adds a twist to the traditional crudités at holiday meals.

Surprise your guests with this hot cocktail that pairs perfectly with black cake. It's a welcome end to a celebratory meal.

"Who doesn't like doughnuts? In this case we flip the model and make them savoury umami bombs with the addition of parmesan and capers," says Achatz. "The pine-nut butter acts as a savoury frosting and the raisins add a slight sweetness."

This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.

"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'."

"Twenty years ago when I was a young cook at The French Laundry in Napa, California, I was talking to a chef friend of mine in the kitchen who confidently claimed that ingredients sharing the same colour pair with each other and dared me to prove him wrong," says Achatz. "To this day, I still haven't, and this creamy, spicy and somewhat sweet white-on-white dressing proves it."

Chocolate hotcakes with fudge sauce recipe - For fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until combined and smooth, bring to a simmer

Topping these chocolate cookies with salted roasted macadamia nuts adds a moreish salty-sweet element and extra crunch. Try salted peanuts or pistachio nuts for a bit of variety.

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

This warm cake gets gooier as the banana and olive oil ice-cream melts into a sauce. It'll remind you of the sticky puddings of your childhood.

Recipe for kingfish ham by 10 William St chef Dan Pepperell.

Dan Pepperell recipe for devilled Easter eggs from 10 William St, Sydney.

Nadine Ingram from Flour & Stone in Sydney shares her recipe for this favourite shared by many families in Italy at Easter time.

Catherine Adams Russian Easter recipe for paskha.

Recipe for saffron and sour-cherry brioche by Nadine Ingram from Flour & Stone bakery in Sydney.

Recipe for walnut, maple and milk chocolate fudge by Nadine Ingram from Sydney's Flour & Stone bakery.

It's a Snickers bar, all grown up.

Australian Gourmet Traveller recipe for violet honeycomb truffle slice.

Australian Gourmet Traveller recipe for choc-coconut macaroon cake.

Australian Gourmet Traveller recipe for praline bread pudding with bitter chocolate sorbet.

Australian Gourmet Traveller recipe for salted caramel semifreddo by Mat Lindsay from Ester, Sydney.

Australian Gourmet Traveller recipe for baked apples with burnt cream by Mat Lindsay from Ester, Sydney.

Australian Gourmet Traveller recipe for broccolini with chilli and burnt-garlic vinaigrette by Mat Lindsay from Ester, Sydney.

Australian Gourmet Traveller recipe for fried rabbit by Mat Lindsay from Ester, Sydney.

Australian Gourmet Traveller recipe for roast carrots with honey, sesame and parmesan by Mat Lindsay from Ester, Sydney.

Australian Gourmet Traveller recipe for chocolate brioche by Nadine Ingram from Flour & Stone in Sydney.

Australian Gourmet Traveller recipe for roast spatchcock with garlic-bread sauce.

Australian Gourmet Traveller recipe for gigantes by Kathy Tsaples.

Australian Gourmet Traveller recipe for cassata by Neil Perry from Rosetta restaurant in Melbourne.

Australian Gourmet Traveller recipe for Rabbit with romesco crust

Australian Gourmet Traveller recipe for Roman-style lamb with rosemary, sage and anchovy.

Australian Gourmet Traveller recipe for slow-roasted lamb with buttered parsnip and braised borlotti beans.

Australian Gourmet Traveller recipe for patouda.

Australian Gourmet Traveller recipe for rabbit and wild mushroom pies by Chapter One Brasserie in Subiaco.

Australian Gourmet Traveller wine match recipe for torta Pasqualina.

Australian Gourmet Traveller recipe for penne with rabbit ragù by Rita Macali from Melbourne restaurant Supermaxi.

Australian Gourmet Traveller recipe for smoked pork terrine with Cumberland sauce.

Australian Gourmet Traveller recipe for star anise-poached beef and Sichuan cucumber salad.

Australian Gourmet Traveller recipe for roast quail with caramelised fig and sherry stuffing.

Australian Gourmet Traveller recipe for duck broth with peas and Spätzle.

Australian Gourmet Traveller Portuguese Easter dessert recipe for sticky caramel buns.

Australian Gourmet Traveller Greek Easter biscuit recipe for almond and rosewater shortbread (kourabiedes).

Australian Gourmet Traveller Hungarian Easter recipe for poppy-seed scroll.

Australian Gourmet Traveller Italian Easter dessert recipe for orange-scented schiacciata.

A classic recipe for saffron kulich with candied lemon glaze.

An Easter dessert recipe for chocolate and almond simnel cake.

Hearty chunks of lamb and gorgeous green beans – a match made in culinary heaven.

Australian Gourmet Traveller recipe for Kefalonian pie.

Australian Gourmet Traveller Spanish wine match recipe forrabbit paella with rosado.

Australian Gourmet Traveller recipe for barbecued leg of lamb with almond and mint sauce

Australian Gourmet Traveller recipe for roast lamb with currant and pine nut stuffing