Healthy Eating

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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.

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.

Fast autumn dinners

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

New cruises 2017

Cue the Champagne.

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.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Christmas pudding ice-cream


You'll need

12 egg yolks 75 gm (1/3 cup) brown sugar 75 gm (1/3 cup) white sugar 500 ml (2 cups) milk 500 ml (2 cups) pouring cream 1 vanilla bean, split and seeds scraped 1 orange and 1 lemon, finely grated rind only 3 cloves, cracked 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 90 gm brown bread, broken into small pieces 1 tbsp butter, melted 1 tbsp pure icing sugar 2 tbsp finely chopped candied clementine (see note) 1 tbsp brandy 35 gm (¼ cup) toasted hazelnuts peeled and coarsely chopped 75 gm (½ cup) raisins 80 gm (½ cup) currants

Method

  • 01
  • Combine egg yolks and both sugars in a bowl and whisk until sugar dissolves. Combine milk, cream, vanilla bean and seeds and citrus rinds in a saucepan, bring to a simmer over medium heat, then pour over yolk mixture, whisking continuously to combine. Return to pan and cook, stirring continuously, over low heat for 8-10 minutes or until mixture coats the back of a spoon, then remove from heat and whisk in spices. Cool.
  • 02
  • Preheat oven to 180C. Place bread on a baking tray and cook for 3-4 minutes or until lightly golden, drizzle melted butter over and dust with icing sugar, then return to oven and cook for 3 minutes or until caramelised (take care not to burn bread). Cool.
  • 03
  • Strain custard through a fine sieve, add candied clementine, brandy, hazelnut, raisins, currants and brown bread and mix to combine. Freeze in an ice-cream machine, according to the manufacturer’s instructions, then freeze until required. Makes about 2 litres. Serve with peach and nectarine salad.
Note Candied clementine is available from David Jones Foodhalls and select delicatessens. If unavailable, substitute with other candied citrus.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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