Editor's Note

Here at Feast HQ we’re suckers for bread. So, with Easter rapidly approaching we decided to explore the Easter breads that are made specifically for this time of year – the most important holiday of the Christian calendar. Of course, most of us are familiar with hot cross buns (thrillingly available at supermarkets from New Year’s Day) but we discovered many other Easter breads, both sweet and savoury.

While those of the Christian faith are celebrating Easter, Jewish families around the world are gathering to celebrate Passover. We joined a Melbourne family and shared in the rituals that surround this time of thanks, remembering when Moses led the Jews out of slavery in Egypt.

Many of us are taking the extended break between Easter and Anzac Day this year and one place we’d love to take a holiday is Hamilton Island – where chef Dan Hunter invited us to join him in a day of crabbing and then cooking up a meal of local produce aboard a luxury yacht.

Alix Davis

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Relish

These marzipan-filled biscuits have been made for centuries in Malta, traditionally eaten on Easter Sunday. The bunny shape is a popular modern touch, but you can...
Galaktoboureko is made a little differently from island to island in Greece. The thick and creamy custard sitting between two sheets of sugar-syrup-soaked filo is...
Seafood is a traditional component of Greek cooking and this combination of octopus, cuttlefish, prawns and mussels is simply grilled to showcase the flavour of...
With its nutty, fruity, chocolate filling, this snail-shaped bread from north-east Italy bears similarities to the sweets of nearby Slovenia.
A Cypriot pastry enjoyed by the Greek Orthodox on Easter Sunday to mark the end of the Lenten fast, flaounes are traditionally made with a special flaouna cheese...
Traditionally, this towering Russian bread is baked in disused coffee or fruit cans; the white icing symbolising snow atop a church dome.