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.

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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.

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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.

New cruises 2017

Cue the Champagne.

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.

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.

Virgins’ breasts


You'll need

  Icing 375 ml (1½ cups) milk 55 gm (¼ cup) sugar 35 gm (¼ cup) cornflour ¾ tsp vanilla extract 1 piece lemon rind, removed with a peeler 40 gm (¼ cup) coarsely chopped candied orange ½ tsp ground cinnamon 320 gm (2 cups) pure icing sugar, sifted 8 candied cherries   Pastry 225 gm unsalted butter, softened 80 gm caster sugar 1 egg yolk 1 tsp finely grated lemon rind 475 gm plain flour

Method

  • 01
  • In a heavy-based saucepan, whisk together milk, sugar, cornflour and ½ tsp vanilla and lemon rind. Place over medium heat and, whisking constantly, bring to the boil. Reduce heat and simmer for a minute, then remove from heat and cool. Stir through candied orange and cinnamon and set aside until required.
  • 02
  • For pastry, cream butter and sugar using an electric mixer, then add egg yolk and beat to combine. Stir in lemon rind, ¼ tsp salt, flour and 50ml water and knead gently until a soft dough forms. Wrap in plastic wrap and refrigerate for at least 2 hours.
  • 03
  • Preheat oven to 180C. Roll out dough to about 3mm thick on a lightly floured work surface, then cut out 8 circles using an 8cm-diameter cutter and 8 circles using a 10cm-diameter cutter. Spoon ¼ cup of custard mixture into the centre of each 8cm circle to create a mound. Brush edges with water and place the larger pastry circles on top, pressing edges to seal. Place on baking paper-lined oven trays and bake for 15-20 minutes or until golden. Transfer to a wire rack to cool.
  • 04
  • Whisk together icing sugar, 2 tbsp boiling water and remaining vanilla in a bowl until smooth. Spoon icing over cooled pastries and place a cherry on top. Biscuits will keep in the refrigerator for up to three days.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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