Easter

Mix and match these Easter-appropriate dishes – they run from canapés through to show-stopping mains and sides.

But there are hot cross cannoli...

Hop to it. Rabbit meat lends itself to slow braising, like in Tipo 00's pappardelle with braised rabbit, marjoram and hazelnuts.

Easter isn't over yet. From tsoureki to galaktoboureko and plenty of lamb, consider your Orthodox Easter sorted.

Baker extraordinaire Nadine Ingram of Sydney’s Flour and Stone cooks up a sweet storm for Easter, including the much-loved bakery’s greatest hit.

There's the classic, of course, and a few clever variations.