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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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Cue the Champagne.

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

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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.

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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.

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Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Caramelised pineapple with green Sichuan peppercorn ice-cream


"This combination was first introduced to me by Mark Best of Sydney's Marque restaurant when I was a chef de partie there," says Liong. "I loved it so much I stole it - thanks Besty." Start this recipe a day ahead to make the ice-cream.

You'll need

600 gm caster sugar 300 gm pineapple, cut into 8mm dice   Green Sichuan peppercorn ice-cream 20 gm green Sichuan peppercorns (see note) 1.2 litres milk 300 ml pouring cream 200 gm caster sugar 12 egg yolks

Method

  • 01
  • For green Sichuan peppercorn ice-cream, preheat oven to 160C. Roast peppercorns on a tray, stirring occasionally, until aromatic (10-15 minutes), then place in a saucepan with milk and cream and bring to the boil. Meanwhile, whisk sugar and egg yolks in a bowl until light and fluffy, then add hot milk mixture, whisking continuously. Return to pan and stir continuously over low heat until mixture reaches 85C on a sugar thermometer (15-20 minutes). Pour into a bowl placed over a bowl filled with ice to cool, then strain mixture through a sieve (discard peppercorns). Churn in an ice-cream machine, then freeze in an airtight container. Makes 2 litres.
  • 02
  • Bring sugar and 200ml water to the boil in a saucepan over high heat, stirring until sugar dissolves, then boil without stirring until a dark caramel forms or it reaches 160C on a sugar thermometer (10-12 minutes). Remove from heat, slowly add pineapple pieces (be careful, hot caramel will spit) and stir into caramel, then return pan to heat and bring back to the boil. Cool to room temperature (about an hour), then strain caramel into a bowl, refrigerate pineapple in a container to chill and reserve caramel at room temperature.
  • 03
  • To serve, spoon a little caramelised pineapple into serving bowls, top with a generous scoop of ice-cream and drizzle with caramel.

Note Green Sichuan peppercorns are available from Asian supermarkets.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Jasmine tea.

Featured in

Aug 2015

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