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.

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Cue the Champagne.

Melbournes finest meet Worlds Best

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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.

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.

Glazed lemon tart with caramelised oranges


You'll need

4 egg yolks 395 gm sweetened condensed milk 2 lemons, juiced and with rind finely grated 2 eggwhites 55 gm (¼ cup) caster sugar, plus extra for dusting To serve: double cream   Vanilla bean pastry 185 gm plain flour 120 gm pure icing sugar 115 gm chilled butter, coarsely chopped ½ vanilla bean, scraped seeds, pod discarded 2 egg yolks   Caramelised oranges 220 gm (1 cup) caster sugar 1 orange, juiced 30 ml Cointreau 4 oranges, peeled and thinly sliced

Method

  • 01
  • For vanilla bean pastry, process flour, icing sugar, butter and vanilla seeds in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and process until pastry just comes together. Wrap in plastic wrap and refrigerate for 30 minutes. Bring pastry to room temperature. Lightly grease a 20cm round x 3.5cm-deep fluted flan tin with removable base. Roll pastry on a lightly floured surface to 3mm thick and line flan tin, trimming excess pastry, refrigerate for 30 minutes. Preheat oven to 180C. Blind bake pastry for 10 minutes or until lightly golden. Carefully remove baking paper and pastry weights and bake for another 5-10 minutes until crisp, then cool.
  • 02
  • For filling, whisk egg yolks in a heatproof bowl over gently simmering water until thick and pale. Add condensed milk and lemon juice and stir to combine. Pass through a fine sieve, then add lemon rind. Using an electric mixer, whisk eggwhites until soft peaks form, then slowly add sugar and whisk on high until sugar has dissolved and meringue is glossy. Add meringue to lemon mixture and fold gently to combine. Pour into prepared tart case and bake for 10-15 minutes or until centre has just set (don’t let the top colour too much). Cool, then refrigerate for 1-2 hours or until cold.
  • 03
  • For caramelised oranges, combine caster sugar and 200ml water in a saucepan over medium heat, bring to the boil and cook for 15 minutes or until golden. Add orange juice and Cointreau, stirring to dissolve sugar, then pour over sliced oranges in a heatproof bowl. Cover and refrigerate until needed.
  • 04
  • To serve, dust tart with caster sugar and, using a blowtorch, gently caramelise top. Serve immediately with oranges and double cream.

"Chef Ros Baldwin's lemon tart at Mojo's on Wilderness in the Hunter Valley is such a treat. Would you ask her to reveal the recipe?"
Jason Hoy, Darlinghurst, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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