Mix and match from these dishes that run from snacks and canapés all the way through to dessert.
So when we saw Gourmet Traveller’s website with their version of Easter lunch we had to share it with you.
Here are just some of the dishes available.
For more head to their website by clicking here
Ham and chicken terrine Chicken terrine can be prepared ahead, leaving you time to relax before the Easter celebrations.
Soft garlic and poppyseed pretzels with wholegrain beer mustard
Pretzels, associated with the Easter’s Lent tradition, are a great way to start a meal, especially when accompanied by a Spritz.
Dill-cured rainbow trout with beetroot, potato cakes and fresh horseradish
Dill-cured trout is complemented by crisp rounds of grated potato, beetroot and onion with a generous dollop of crème fraîche.
Baby octopus with ‘nduja dressing
Osteria Ilaria, the Melbourne restaurant from the team behind Tipo 00, was kind enough to share their recipe for charcoal-grilled baby octopus. You’d be remiss not to make it.
Whether you serve it in bite-size portions as an antipasto or save it for the main event, this silverbeet and Gruyère tart is an autumnal delight. And it makes an excellent vegetarian option for the table.
Braised rabbit with sauce pearà
Originally from Verona, in the north of Italy, this bread and bone marrow sauce is delicious when paired with rabbit and makes for a hearty addition to an autumnal table.
Roman beans, ricotta salata and oregano
This super-simple salad makes a hero of a single ingredient, Roman beans, which are grilled before being tossed with a lemon-garlic dressing and ricotta salata.
The history of the torta Caprese is hard to pin down, but most agree it was born from a mistake when flour was left out of the recipe. Whatever the origin, your guests are bound to be pleased with its fudgy centre.
Abel Prasad | News and Updates 