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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Massimo Bottura invites you to dinner

Massimo Bottura

Massimo Bottura

Catch the world's number-one chef's only dinner in Australia as he teams with OzHarvest for a memorable fundraiser.

If you've been holding out hope that Massimo Bottura would step into a restaurant while he's in Australia for the World's Best Restaurant Awards, you're in luck. On 2 Sunday April, the chef of Osteria Francescana, the restaurant in Italy that currently holds the top slot in the World's 50 Best restaurants, will host a charity dégustation with a handful of Australia's top chefs, with proceeds going to OzHarvest and Bottura's own not-for-profit, Food for Soul.

Related: #50BestTalks brings World's Best Chefs to Sydney and Melbourne

OzHarvest's warehouse in Alexandria, Sydney will transform into a makeshift fine-diner for the night. But just because the tickets are selling for $1,000 a pop, don't expect Osteria Francescana's ox rib-eye nor its tortellini with a Parmigiano-Reggiano cream; to align with the charities' mission statements, the food is going to be cooked by a host of Australia's top chefs working with ingredients which would usually be discarded.

''Ronni and I are both one hundred per cent committed to ensuring good food stops going to waste and is given to people who need it most," says Bottura, referring to his pal Ronni Kahn, OzHarvest's founder. "I'm delighted to host this dinner with OzHarvest to help tackle this global issue."

Current menu teasers include southern calamari with black garlic and roast shellfish custard from Rob Cockerill of Bennelong, and a dish from of Sixpenny involving lamb marinated n beer wort with fermented beetroot peels and stems. Other chefs donating their time include O Tama Carey, Saint Peter's Josh Niland, Biota's James Viles and Africola's Duncan Welgemoed, while Icebergs sommelier James Hird will pair Australian drops to each dish. 

It's not cheap, but it  is for a very good cause - and, hey, it's cheaper than the pilgrimage to Osteria Francescana itself.

Massimo Bottura's OzHarvest Dinner, 2 Sunday April, 42-62 Maddox St, Alexandria, NSW. Tickets are $1000 per person, sold in groups of four, on sale at 9am on Tuesday 14 March at

Clarification: an earlier version of this story was titled "Massimo Bottura wants to cook you dinner"; while Massimo Bottura is hosting the dinner, the cooking will be done by the Australian chefs mentioned in the story.


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