Elizabeth Hewson's hot cross bun pudding

Happy Easter to all the readers of this newsletter.

Easter is a wonderful time of year and a great time for cooking. If you have an abundance of hot cross buns leftover (I have a freezer full of them) our contributing cook Elizabeth Hewson has a brilliant suggestion. Try her hot cross bun pudding, which is redolent of a bread-and-butter pudding only with a seasonal makeover. Delicious.

Meanwhile, we are moving into the season for comfort food. New Zealand cook Vanya Insull's new book Everyday Comfort Food has just the solution. Try her lamb and filo pie or ham hock soup for two fabulous autumn dishes that will satisfy the family.

Happy (Easter) cooking.

Cellar director John Lehmann selects three cabernet sauvignons for a super-six saving of $60. Details here.

New research on how to eat well to optimise health continues to emerge. This week, a new report suggests 10 foods to eat that have anti-inflammatory properties, including ginger, pineapple and sour cherries. What else is on the list? Read the full story here.