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

Roasted cauliflower salad with yoghurt dressing and almonds

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New cruises 2017

Cue the Champagne.

1980s recipes

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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.

Peter Kuruvita: Crab curry


You'll need

2 green mud crabs (about 1.25kg each) 400 ml coconut milk 1 piece goroka (see note) 1 cinnamon quill 1 tbsp chilli powder 2 tsp cumin seeds, dry-roasted and ground 1 tsp fenugreek seeds ¼ tsp ground turmeric 50 gm ghee (see note) 3 small onions, finely chopped 10 gm (2cm) piece ginger, finely chopped 10 fresh curry leaves 1 lemongrass stalk, bruised 3 small green chillies, finely chopped 5 cm piece pandanus leaf (see note) ¼ tsp dill seeds 1 cup (loosely packed) coriander leaves 1 murunga sprig, leaves picked (see note) ½ a lime, juice only

Method

  • 01
  • Place crabs in freezer for 1 hour to immobilise them, then kill each crab humanely by inserting a knife into the centre of the head and splitting through the middle. Pull off top shells, pull out the spongy grey gills and remove guts. Chop each crab into 6 pieces, then crack the large claws but leave attached.
  • 02
  • Combine crab in a bowl with coconut milk, goroka, cinnamon, chilli powder, cumin, fenugreek and turmeric, stand for 20 minutes.
  • 03
  • Heat ghee in a wide saucepan over high heat, add onion, ginger, curry leaves, lemongrass, chillies and pandanus, cook until onion is golden (5 minutes). Add dill seeds, cook another 2 minutes, add crab mixture. Cover and simmer until crab is just cooked through and sauce has thickened (12 minutes). Pick out crab meat (or use whole crab pieces) then return picked meat to sauce. Add coriander, murunga and lime juice, season to taste with salt.
Note Pandanus, murunga and goroka are available from Asian grocers. Murunga leaves are commonly known as drumstick leaves in Australia. If unavailable, substitute 2 tbsp chopped parsley and an extra squeeze of lime. Ghee is available from select supermarkets. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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