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Easter recipes: Perth chefs share their best Easter mains and dessert

Need some last-minute inspiration for your Easter feast? We asked the chefs behind three of the city’s top eateries to share their go-to Easter dish, from show-stopping mains to a deliciously fun dessert.

For more Easter inspiration, click here for the perfect whole baked fish, here for a chocolatier’s ultimate Easter dessert, or here for The West Australian’s hot cross bun taste test.

And for the best destinations to stock up on fresh seafood this Easter long weekend, read our guide to Perth’s best fishmongers.

Arkady lamb shoulder

Guy Grossi

Garum, Perth

Suckling lamb has been a Roman springtime delicacy ever since Ancient Roman times, and consequently today, lamb dishes have become an Italian Easter staple. Eating lamb during Easter is symbolic of the sacrifices made by Jesus, and the use of herbs like rosemary is symbolic of remembrance.

This delicious dish is a Grossi family Easter staple. Garum’s very own Guy Grossi fondly remembers his father, Pietro, preparing this lamb specialty. “I remember him cooking it when we were children . . . this dish brings me back to those festive afternoons.”

Serves 6

2.5kg Arkady lamb shoulder (boneless)

1 onion, finely diced

120ml good-quality extra virgin olive oil

3 ripe tomatoes, cut into 5mm dices

10g rosemary, chopped

10g sage, chopped

3 garlic cloves

100g grated Parmigiano

150g breadcrumbs

10g flat leaf parsley, chopped

½ long red chili, chopped

150ml white wine

500ml water

salt and cracked black pepper

Preheat the oven to 160C.

Clean and cut the lamb into approximately 5cm small pieces and place into a deep-sided braising tray. Scatter with the tomatoes, onion, parsley, sage, rosemary, chilli salt and pepper. Cut the garlic pieces into quarters and add to the tray. Pour on the olive oil, wine and water. Pick up each piece of lamb massage the flavours of the herbs, oil and wine into the meat.

Sprinkle with the breadcrumbs and the Parmigiano. Allow for some of the cheese and breadcrumbs to coat the lamb out of the liquid so that during the roasting it forms a nice crust.

Place in the oven for 1 hour and 45 minutes until the lamb is tender and cooked and the lamb is golden and gratinated on top.

Remove from the oven and place in a serving dish with deep sides, pouring the juices over the top of the lamb, or you could just serve as is straight out of the oven.

Baked Rankin cod with braised cabbage and fennel and gremolata by Julian Lim, of The Reveley.
Camera IconBaked Rankin cod with braised cabbage and fennel and gremolata by Julian Lim, of The Reveley. Credit: Shot by Thom

Baked Rankin cod, braised cabbage and fennel, gremolata

Julian Lim

The Reveley, Perth

Serves 4

4 cod fillets

30g unsalted butter

15g fresh lemon juice

5g table salt

2g red pepper flakes

30g capers, drained

2g paprika

Preheat oven to 200C. Lightly coat baking dish with oil

In a small bowl, whisk together the butter, lemon juice, garlic, salt and red pepper flakes. Stir in the capers.

Place cod fillet into the baking dish. Pour the mixture on top. Use a brush if needed to evenly distribute the thick sauce on top of the fillets. Sprinkle with paprika.

Bake, uncovered, until the fish is opaque and flakes easily with fork. Depending on the thickness of the fish fillets, this should take about 15 minutes.

Braised cabbage and fennel

1 savoy cabbage

50ml extra virgin olive oil

1 fennel bulb, cored, halved, and sliced thinly

2 cloves garlic, sliced thinly

10ml lemon juice

2 shallots, sliced thinly

¼ tsp red pepper flakes

Place cabbage in a large bowl and cover with cold water. Let stand for 3 minutes. Drain cabbage well and set aside.

Meanwhile, heat half the oil in a non-stick frying pan over medium-high heat until shimmering. Add sliced fennel bulb and a pinch of salt and cook, stirring occasionally, until softened, 8-10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds.

Transfer fennel mixture to small bowl.

Return empty frying pan to medium-high heat, add the rest of the oil and heat till shimmering. Add shallots and a pinch of salt and cook till translucent, then add cabbage and a pinch of salt. Cover and cook without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in placed, about 4 minutes longer, stirring once halfway through cooking. Remove frying pan from heat. Stir in fennel mixture and lemon juice. Season with salt to taste.

Gremolata

20ml extra virgin olive oil

1 clove garlic, minced

250g panko breadcrumbs

zest of 1 lemon zest

15g flat leaf parsley, chopped

Heat olive oil in a small non-stick fry pan over medium-low heat. Add garlic and saute for 30 seconds. Add breadcrumbs, lemon zest, salt and pepper and toss in the skillet for 2-3 minutes or until the breadcrumbs start to evenly brown and the lemon is aromatic. Remove from heat and add the parsley. Toss well.

Hot cross brioche by The Flour Factory head chef Jade Jones.
Camera IconHot cross brioche by The Flour Factory head chef Jade Jones. Credit: Ross Swanborough/The West Australian

Hot cross brioche

Jade Jones

The Flour Factory, Perth

Makes 10

500g plain flour

50g caster sugar

7g dried yeast

3g salt

100ml milk

4 eggs, lightly beaten

200g unsalted butter, softened

200g mixed dried fruit

100ml orange juice

zest of 1 orange

Combine the mixed fruit, orange juice and zest, and allow to soak overnight.

Combine flour, sugar, yeast, salt, milk and eggs in a large bowl. Knead until a smooth dough forms. Gradually add the butter a tablespoon at a time, and continue kneading the dough until smooth. Add the soaked fruit (including any excess orange juice), then knead to combine.

Cover the dough with a tea towel and allow to prove until doubled in size. Knock back, shape into desired loaf tin or into 10 equal balls. Allow to prove until doubled in size again.

Bake at 180C for approximately 30 minutes.

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