Jammed with fruit and spice and glossy with glaze, this sticky
sour-cherry pull-apart loaf is a simple twist to the classic hot
Between the corned beef, the smoked oyster mayo and the daikon
kimchi, the hot cross buns served all year long at Sydney's Bodega
aren't tradtional Easter fare. But the crazy combination of
ingredients just work.
"I like to think this is what Tony Soprano would eat at
Easter time," says Daniel Pepperell.