Elevate Your Easter Feast with Modern Australian Recipes from Amanda Cordony
If you're aiming to enhance your Easter spread this year, House & Garden magazine Food Editor and stylist Amanda Cordony offers two fresh, modern Australian recipes that are both impressive and achievable. These dishes provide the perfect balance between flavour and simplicity, ideal for sharing with family during a long weekend feast.
Whole Barramundi with Charred Pineapple: A Savoury Showstopper
This beautifully baked whole barramundi, paired with sweet, caramelised pineapple, is a stunning centrepiece for any Easter table. The recipe combines simple ingredients with elegant results, making it a crowd-pleaser for gatherings.
Ingredients:
- 1 whole barramundi (3kg), scaled and gutted
- 1/4 cup store-bought basil pesto, plus extra to serve
- 1 lime, sliced
- 30g salted butter, cut into cubes
- 4 tablespoons (80ml) olive oil, plus extra to serve
- Sea salt flakes
- Cracked black pepper
- 1/2 pineapple, peeled
- 1 French bread stick or baguette to serve
Method:
- Preheat the oven to 180°C (200°C fan-forced). Line a large roasting tray with baking paper.
- Pat the barramundi dry with paper towel, then place the fish on the tray. Spread the pesto inside the cavity and add the sliced lime and butter. Drizzle with oil and season generously with sea salt flakes and cracked black pepper.
- Bake for 50–55 minutes, or until the flesh flakes easily when tested with a fork.
- Meanwhile, heat a chargrill pan or barbecue over high heat. Add the pineapple and cook for 15–20 minutes, turning throughout, until charred and caramelised.
- Use the baking paper to carefully transfer the barramundi to a serving platter or board. Slice the pineapple and arrange it alongside the fish. Serve with a crusty baguette and extra basil pesto.
Cook's note: Allow the fish to rest for 10 minutes before serving. This helps the flesh settle and makes it easier to portion neatly.
Upside-Down Apple and Quince Cake: A Sweet Finale
This show-stopping upside-down apple and quince cake is a delightful dessert that combines tart Granny Smith apples with fragrant quince, topped with a moist cake batter. It's a perfect way to end your Easter meal on a high note.
Ingredients:
- 50g unsalted butter
- 1/2 cup (80g) firmly packed brown sugar
- 1 tablespoon quince paste
- 2 small quince, peeled, cored and thinly sliced (2mm)
- 2 Granny Smith apples, peeled, cored and thinly sliced (2mm)
- 125g unsalted butter, softened for the cake batter
- 1/2 cup (80g) firmly packed brown sugar for the cake batter
- 2 free-range eggs for the cake batter
- 1 tablespoon quince paste for the cake batter
- 1 teaspoon vanilla bean paste for the cake batter
- 1 1/2 cups (225g) self-raising flour for the cake batter
- 1/2 cup (125ml) buttermilk for the cake batter
- Mascarpone to serve
Method:
- Preheat the oven to 190°C (170°C fan-forced). Grease a 24cm round cake tin and line the base with baking paper.
- Place the butter, brown sugar and quince paste in a medium frying pan over low–medium heat. Cook, stirring, until the butter has melted and the sugar has dissolved. Remove from the heat and allow to cool for 5 minutes.
- Add the quince and apple slices to the pan and toss gently to coat. Arrange the fruit in the base of the cake tin, overlapping in a circular pattern, starting from the outside edge. Spoon over any remaining quince caramel.
- To make the batter, beat the butter and brown sugar in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the quince paste and vanilla and beat until combined. Gradually add the flour and buttermilk, alternating, and mix gently until just combined.
- Spoon the batter evenly over the fruit and smooth the surface. Bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven.
- Stand the cake in the tin for 15 minutes, then carefully invert onto a serving plate. Gently peel away the baking paper. Cool slightly before serving with mascarpone.
These recipes from Amanda Cordony are designed to make your Easter celebration memorable with minimal fuss. Whether you're hosting a large family gathering or an intimate dinner, these dishes bring a touch of modern Australian flair to the table, ensuring a delicious and festive experience for all.
