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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.

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.

Pizza bianca


Somewhere between a foccacia and a thin pizza, the pizza bianca's simplicity and use of minimal ingredients makes it lovely as a snack or served as part of a meal. Rome's white pizza is found in bakeries throughout the city, but for a truly memorable bite, head to Forno panificio in Campo de' Fiori.

You'll need

7 gm (1 sachet) dried yeast Large pinch of caster sugar 560 gm pizza flour For drizzling: extra-virgin olive oil ¼ cup (firmly packed) rosemary sprigs

Method

  • 01
  • Mix yeast, sugar and 400ml lukewarm water in an electric mixer fitted with a dough hook to combine, then add flour and 1 tsp salt and mix until a smooth dough forms (4-5 minutes). Cover with a damp tea towel and rest until doubled in size (1 hour).
  • 02
  • Preheat oven to 250C. Place two heavy-based oven trays in the oven to warm. Meanwhile, halve dough and roll each half into a rough 15cm x 30cm rectangle, drizzle with oil, scatter with rosemary, press in with your fingertips, season to taste, then transfer to warmed oven trays and bake until golden and crisp (10-15 minutes). Serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A cold bottle of lager.

Featured in

May 2011

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