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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.

Eight recipes from Flour and Stone

Nadine Ingram's Lemon Dream cake

Nadine Ingram's Lemon Dream cake

First published in our April 2015 issue.

Whatever you do this Easter, don't offer Nadine Ingram a chocolate egg. The Sydney baker and the talent behind one of the city's favourite bakeries, Flour and Stone, was brought up with standard Easter traditions - egg hunts, chocolate, more chocolate - but these days, she prefers her treats straight from the oven. "Chocolate?" she says. "You can have that any time of year."

Walnut, maple and milk chocolate fudge.

Easter is a busy time for Ingram. The bakery goes into a hot cross bun production frenzy and this year she's bringing brioche into the picture, too. (Whack it in the toaster for a few minutes on Easter morning, she says - "wow"). Work duties aside, come the first Sunday of April it's all about spending time with family. And baked goods - lots of baked goods.

"Now, for Easter, we borrow from Europe more than Australia," Ingram says. "We steer away from chocolate and try to find out more about what the Europeans eat. I think it's far more interesting." One of her favourite Easter recipes is derived from the Italian myth of Parthenope (see the Italian Eastern tart recipe), a mermaid from the coast of Naples who would rise from the watery depths to serenade the city. The people of Naples repaid her with ricotta, orange blossoms, flour and spices, which the sea gods then crafted into the Easter tart known as pastiera. "It's just the most amazing story," Ingram says. "I'm much more into myths than the Easter bunny."

Chocolate Manjari cake.

It's recipes like this - warm, homey and laden with tradition - that take centre stage in Ingram's Easter spread. In the pages to follow she shares some of her greatest hits, sweet enough to convert even the most committed egg-lover. And no, she won't advise leaving space for store-bought chocolate afterwards. "A well-baked cake trumps it any day," she says. "Or ice-cream. That's my vice."

Flour and Stone recipes

Lemon dream

Baci

Paris Brest

Saffron and sour-cherry brioche

Walnut, maple and milk chocolate fudge

Italian Easter tart

Salted caramel chocolate éclairs

Chocolate Manjari cake

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