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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.

Fast autumn dinners

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

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.

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.

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.

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.

New cruises 2017

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.

Turmeric and coconut salmon curry


"This light aromatic coconut-based curry from Thailand is a great way to showcase beautiful fresh seafood," says Tikaram. "I'm using salmon here although you could substitute mussels, squid or even a combination of them all. At EP we make all our curry pastes fresh, daily. It's an expensive and labour-intensive process, although the result is delicious, but I must admit that when I'm making a quick curry at home, I use a store-bought yellow curry paste, which does the job."

You'll need

1 litre (4 cups) chicken stock 250 ml (1 cup) coconut cream ¼ cup (about 12) kaffir lime leaves 2 lemongrass stalks, cut into 3-4 sections 1 tbsp tamarind liquid mixed with 1 tbsp water 2 tbsp fish sauce 2 tbsp oyster sauce 1 tbsp white sugar 500 gm skinless boneless salmon fillet 2 long red chillies, seeded and cut into julienne 100 gm (½ bunch) snake beans, cut into rough 6cm lengths ½ cup (loosely packed) Thai basil, plus extra to serve Juice of 2 mandarins To serve: Thai basil, thinly sliced kaffir lime leaf and steamed jasmine rice   Yellow curry paste 12 dried long red chillies 20 gm galangal, thinly sliced 1½ tbsp thinly sliced lemongrass (about 1 small stalk, pale tender part only) 10 gm fresh turmeric, thinly sliced 3 garlic cloves 3 tsp sliced krachai or wild ginger (see note) ½ tsp shrimp paste (see note)

Method

  • 01
  • For yellow curry paste, soak chillies in a bowl of warm water for 20 minutes, then drain, reserving soaking water, and process in a small blender or food processor with remaining ingredients until smooth, adding a little water to help blend if necessary. Refrigerate until required.
  • 02
  • Bring stock, coconut cream, lime leaves and lemongrass to the boil in a saucepan over medium heat, add 4 tbsp curry paste (refrigerate any remaining in an airtight container for up to a week) and simmer until aromatic and mixture no longer tastes raw (3-5 minutes). Season to taste with tamarind, fish sauce, oyster sauce and sugar, add salmon and simmer very gently over low heat until almost cooked (5-6 minutes). Add chilli, beans and basil, and simmer until salmon is just cooked (1-2 minutes). Stir in mandarin juice, adjust seasoning if necessary and serve hot with extra Thai basil, kaffir lime leaf and rice.

Note Krachai, or wild ginger, is available fresh from Thai grocers when in season, or in jars from Asian greengrocers. Shrimp paste, also called kapi or terasi, is available from Asian food stores.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A fruity beer like Stone & Wood Pacific Ale or a high-acidity white wine like chenin blanc or sauvignon blanc.

Featured in

Nov 2015

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