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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.

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.

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New cruises 2017

Cue the Champagne.

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.

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.

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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.

Burmese pork curry


The slightly sour flavour of this curry is its trademark. Use fresh tamarind pulp if you can get it - you'll need to soak it in hot water first, then strain it to remove the fibres and seeds. Otherwise use a quality pulp concentrate from an Asian grocer.

You'll need

1 tbsp peanut oil 4 garlic cloves, sliced 4 red shallots, halved 4 cm (20gm) piece of ginger, shredded 900 gm pork belly, cut into 5cm pieces, blanched in boiling water 2 large waxy potatoes, such as Dutch cream or Desiree, coarsely chopped 45 gm (1/3 cup) raw peanuts, roasted and coarsely chopped 85 gm (¼ cup) tamarind pulp 2 tbsp each fish sauce and palm sugar, or to taste To serve: coriander sprigs, thinly sliced spring onions and fried shallots To serve: steamed jasmine rice (optional)   Curry paste 2 tsp coriander seeds 1½ tsp cumin seeds 1.5 cm piece of cassia 3 dried long red chillies, soaked in hot water for 5 minutes, drained and coarsely chopped 3 cm piece of galangal, finely chopped 1 lemongrass stalk, white part only, finely chopped 1 red shallot, finely chopped 1 garlic clove, finely chopped 1 coriander root, washed ½ tsp ground turmeric 2 tsp shrimp paste, roasted in foil until fragrant

Method

  • 01
  • For curry paste, dry-roast spices, then process all ingredients in a food processor with 1 tbsp water and ½ tsp sea salt until finely ground.
  • 02
  • Heat oil in a saucepan over medium-high heat, add garlic, shallot and ginger and cook until fragrant (1-2 minutes), then add curry paste and stir occasionally until fragrant (1-2 minutes). Add pork and 750ml water and bring to the boil, cook over low heat until pork is tender (1 hour). Add potato, peanuts and tamarind and cook until potato is tender and pork is very tender (30-40 minutes). Season to taste with fish sauce and palm sugar, scatter with coriander, spring onion and fried shallots and serve, with steamed jasmine rice if you like.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium-sweet riesling.

Featured in

Aug 2009

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