Healthy Eating

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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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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.

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.

Bodega's hot cross buns


"The newest Bodega classic - concocted around Easter; staying on the menu forever," say Abrahanowicz and Milgate. "In true Bodega style, it's a crazy combo of ingredients that just work." The chefs make their own daikon kimchi; we've bought ours in. 

You'll need

350 gm piece of corned beef 1/2 onion, coarsely chopped 1/2 carrot, coarsely chopped 1/2 celery stalk, coarsely chopped 1 fresh bay leaf ½ tsp black peppercorns 20 gm butter, diced 100 gm drained kimchi 50 gm pickled guindilla chillies (see note in pork belly recipe)   Hot cross buns 50 ml milk 25 gm molasses, plus 2 tsp extra for brushing ½ egg, lightly beaten 14 gm dried yeast 40 gm rye flour 1¼ tsp caster sugar 2 tsp Dutch-process cocoa 1 tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground cloves ¼ tsp ground ginger 250 gm (1 2/3 cups) baker’s flour 75 gm margarine   Smoked oyster mayo 50 gm canned smoked oysters 1 egg yolk 2 tsp sherry vinegar 1 tsp hot English mustard 180 ml vegetable oil

Method

  • 01
  • Place corned beef, onion, carrot, celery, bay leaf and peppercorns in a saucepan, and cover with water (about 1.25 litres). Bring to the boil, reduce to a gentle simmer and cook until tender (3-3½ hours; top up with water when needed).
  • 02
  • For hot cross buns, grease a 17cm-square cake tin and line with baking paper. Combine milk, molasses, egg and 75ml lukewarm water in a bowl, stir in yeast and stand in a warm place until foamy (4-5 minutes). Combine rye flour, sugar, cocoa, spices, 215gm baker’s flour and a pinch of salt in an electric mixer fitted with a dough hook, add margarine and mix to fine crumbs. Gradually add yeast mixture, and knead until smooth and elastic (7-8 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-2 hours). Divide into nine even pieces, roll into balls and place in prepared tin. Cover loosely with plastic wrap and stand until doubled in size (45-55 minutes). Preheat oven to 170C. Combine extra molasses with a few drops water and brush tops of buns. Mix remaining flour with enough water to form a thick paste (about 35ml), transfer to a piping bag with a 5mm plain nozzle and pipe crosses on the buns. Bake until golden brown and cooked through (20-25 minutes). Cool on a wire rack, then halve.
  • 03
  • For smoked oyster mayo, process oysters, egg yolk, vinegar and mustard in a food processor to combine, then, with motor running, gradually add oil in a thin steady stream until thick and emulsified. Season to taste and refrigerate until required. Smoked oyster mayo will keep for 3 days.
  • 04
  • Melt half the butter in a large frying pan over medium heat, add half the bun halves cut-side down and cook until toasted (3-4 minutes). Wipe pan with paper towels, and repeat with remaining butter and buns. Heat a char-grill pan to high heat. Drain and thinly slice corned beef, and grill until warm and slightly smoky (20-30 seconds each side).
  • 05
  • To serve, spread oyster mayo on both sides of buns, fill each with 2 slices of corned beef, top with kimchi and chilli, sandwich with tops and secure with toothpicks or skewers.

At A Glance

  • Serves 9 people
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At A Glance

  • Serves 9 people

Drink Suggestion

Ambar 1900 beer.

Featured in

Jul 2016

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