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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.

Pork shoulder braised in beer


Using pale ale instead of a darker, heavily hopped beer prevents this dish from tasting too bitter because the flavours intensify during the cooking process.

You'll need

60 ml (¼ cup) olive oil 2 onions, coarsely diced 4 carrots, coarsely diced 4 celery stalks, coarsely diced 4 fresh bay leaves 6 star anise 2 cinnamon quills 2 tsp fennel seeds 1.5 litres (6 cups) pale ale 1.5 litres (6 cups) chicken stock 3 kg piece of boneless pork shoulder, rolled and tied with kitchen twine   Potato purée 1.5 kg Dutch cream potatoes, scrubbed 125 gm butter, coarsely chopped 300 ml milk

Method

  • 01
  • Preheat oven to 150C. Heat oil in a large casserole over high heat. Add vegetables and bay leaves and sauté until golden (8-10 minutes). Add spices and sauté until fragrant (1-2 minutes). Add ale, stock and pork shoulder, bring to the boil. Roast, covered with a lid, until pork is tender (3 hours).
  • 02
  • Meanwhile, for potato purée, place potatoes in a large saucepan of salted water, bring to the boil over high heat. Cook until tender (15-20 minutes), drain and peel, then mash or pass through a potato ricer. Stir through butter and season to taste. Meanwhile, heat milk in a saucepan until just below boiling point, add to potatoes and stir to combine.
  • 03
  • Slice pork shoulder and serve with roast vegetables and potato purée.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jul 2009

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