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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.

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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.

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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.

Bread stuffing


You'll need

½ cup (about 6) thinly sliced golden shallots 6 cloves of garlic, finely chopped 2 tbsp finely diced jamón or smoked pancetta 2 tbsp olive oil 100 ml extra-virgin olive oil 350 gm day-old sourdough bread, broken into small pieces 2 tbsp roasted pistachio kernels, coarsely chopped 1 tsp fennel seeds, finely ground 1 lemon, finely grated rind only 125 ml (½ cup) chicken stock To drizzle: pan juices from roast goose or other roast

Method

  • 01
  • Combine shallot, garlic, jamón and olive oil in a frying pan and cook, without colouring, over low heat for 5 minutes or until translucent.
  • 02
  • Preheat oven to 180C. Combine bread and extra-virgin olive oil in a roasting pan and toss to combine, then roast for 20 minutes or until light golden. Add pistachio, fennel and lemon rind, season to taste with sea salt and freshly ground black pepper and combine.
  • 03
  • Meanwhile, bring stock to a simmer over medium heat, pour over stuffing, cover and stand, stirring occasionally, for 10 minutes or until soft. If stuffing seems dry, add a splash of pan juices. Serve with roast goose and glazed Dutch carrots.

This is not a traditional stuffing but a bread salad – the aromatics compliment the roast beautifully. It works spectacularly with roast chicken and pork, too.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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