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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.

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Roasted cauliflower salad with yoghurt dressing and almonds

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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.

1980s recipes

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Cue the Champagne.

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.

Grilled calamari with zhoug


"Zhoug is a fiery relish from Yemen, which I learnt from Greg Malouf," says Hafner. "My version isn't quite as hot. I really enjoy this fragrant relish that goes with grilled poultry and seafood or can be blended with tomatoes as a dip with bread and labne."

You'll need

750 gm calamari, cleaned, cut into 5cm pieces and scored For drizzling: extra virgin olive oil Juice of 2 lemons, or to taste   Zhoug 2 cups (loosely packed) coriander (about 1 bunch) 2 garlic cloves, crushed 1 green chilli, finely chopped Seeds from 4 cardamon pods 1 tsp each caraway seeds and black peppercorns 50 ml olive oil

Method

  • 01
  • For zhoug, process ingredients in a blender, adding a small amount of water if necessary, until smooth and pouring consistency. Season to taste.
  • 02
  • Heat a char-grill or barbecue to high. Toss calamari in a little oil, then grill in batches until just cooked and charred (1-2 minutes). Toss in zhoug, add lemon juice and a dash of extra-virgin olive oil and serve hot or warm.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Portuguese vinho verde or Italian pinot grigio.

Featured in

Mar 2014

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