Scampi “casino”
The Italian-American classic, updated.
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A look inside Enigma, Canberra’s latest chocolate shop
There are rainbow-freckle Easter eggs and a chocolate bar that mimics a Jackson Pollock painting.
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The history of the hot cross bun
Spoiler alert: the pagans did not add chocolate.
How to make kulich
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.
Meet your maker: Complements chocolates
These inventive modular sweets seamlessly
pair food and design.
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Grant Achatz’s recipes for Easter lunch
Celebrated Chicago chef Grant Achatz turns his considerable skills to home cooking for this fetching Easter feast.
Milk-chocolate doughnuts
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 lamington cake
Chocolate sponge cake soaked in chocolate panna cotta and spread with a dark chocolate glaze: this is one serious chocolate cake.
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Grant Achatz’s macieira
Surprise your guests with this hot cocktail that pairs perfectly with black cake. It's a welcome end to a celebratory meal.
Grant Achatz’s Thai-spiced jerky
The chewy texture and touch of South East Asian flavours adds a twist to the traditional crudités at holiday meals.