will be giving the traditional hot cross bun a run for its money this year. It's nice to serve something different, especially when we have been feasting on the
for weeks leading up to Easter thanks to the mountainous displays in the food stores. If you have a breadmaker, you will definitely want this recipe.
You might also like to try making your own chocolate. Megan May's salted caramel chocolate cups have Easter treat written all over them.
Our special Easter menu features
(yes there is crackling) instead of the more traditional lamb - served with
. If it's lamb you are after, our collaboration with Villa Maria has produced a
to enjoy with a glass of pinot or two on this extra long weekend of feasting. For dessert
Also in Bite this week:
• Peter Gordon helps prevent yoghurt splitting when adding to curries
• Louise Thompson shares some wisdom without words