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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.

Fusilli alla Norma


"Alla Norma is a Sicilian dish, named after the opera Norma by Vincenzo Bellini. It's traditionally made with ricotta salata but I like to use mozzarella - I prefer its melty stretchy messiness," says Orr. "Though that means it's no longer really alla Norma, but don't tell anyone. Fusilli is my favourite dried pasta, but use whatever you like."

You'll need

160 ml extra-virgin olive oil, plus extra to serve 4 garlic cloves, thinly sliced 800 gm canned whole peeled tomatoes 1 tsp dried oregano 1 large eggplant (about 500gm), cut into 2cm cubes 600 gm dried fusilli 1 cup (loosely packed) basil, coarsely torn, plus extra to garnish 2 buffalo mozzarella balls (125gm each), coarsely torn

Method

  • 01
  • Heat 50ml oil in a large saucepan over high heat, then reduce heat to medium, add garlic and cook until golden (1-2 minutes). Add tomatoes and oregano, season to taste and cook, breaking down tomatoes with a spoon, until sauce thickens (5-10 minutes).
  • 02
  • Heat half the remaining oil in a large, deep frying pan over medium-high heat and fry half the eggplant until golden and tender (5-7 minutes). Drain on absorbent paper or in a colander and repeat with remaining oil and eggplant. Add to tomato sauce and keep warm.
  • 03
  • Cook fusilli in a large saucepan of boiling salted water until al dente (10-15 minutes), then drain, reserving a little pasta water.
  • 04
  • Add basil, mozzarella and fusilli to tomato sauce and stir to combine. If the sauce is a bit dry, loosen it with a little reserved pasta water. Serve drizzled with extra-virgin olive oil and scattered with basil.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A slightly chilled, fleshy fruit, chalky, mineral-driven light red from Sicily. A 2012 Cos Frappato would be perfect.

Featured in

Mar 2014

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