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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.

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.

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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Pink snapper crudo with fennel, pomegranate and mint


Use the best, freshest fish you can find here.

You'll need

400 gm skinless sashimi-grade pink snapper fillets, well-chilled, thinly sliced across the grain 80 ml (1/3 cup) extra-virgin olive oil To serve: juice of 1 lemon, plus extra wedges 2 baby fennel bulbs, shaved on a mandolin ¼ Spanish onion, thinly sliced Seeds from ½ pomegranate 1 cup coarsely chopped mint

Method

  • 01
  • Arrange snapper on a plate, cover with plastic wrap and refrigerate until required.
  • 02
  • Whisk oil and lemon juice in a bowl and season to taste. Add fennel, onion, pomegranate seeds, and mint, toss to combine, then scatter onto pink snapper and serve with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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