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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.

Fava


"Anyone following the Orthodox calendar is in Lent nearly half of the year; therefore, they're huge on bean dishes," says John Rerakis. "Hot fava with crusty bread and olives is a meal in itself. It's by far the most popular dip in Crete."

You'll need

125 ml (½ cup) olive oil, plus extra for drizzling 1 onion, finely chopped 460 gm (2 cups) yellow split peas, rinsed To serve: crusty bread or pita bread and Greek black olives To serve: sumac and finely chopped Spanish onion

Method

  • 01
  • Combine oil and onion in a casserole dish, stir occasionally over medium-high heat until tender (2-3 minutes), add split peas and 2 litres cold water, season to taste and bring to the boil. Reduce heat to very low and simmer gently without stirring until very tender (50 minutes-1 hour). Whisk until split peas break down (3-4 minutes), remove from heat and set aside to cool slightly (30 minutes). Season generously and serve warm, scattered with Spanish onion and sumac and drizzled with extra olive oil, with bread and olives to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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