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.

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.

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.

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.

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.

Rattlesnake


"The Rattlesnake made its first appearance in Harry Craddock's The Savoy Cocktail Book in 1930," says The Everleigh's Michael Madrusan. "It's a great alternative to the standard Whiskey Sour." Here, as is common practice in good bars with all drinks involving eggwhites, the egg is shaken first with the other ingredients but without ice so that it emulsifies better, then ice is added to the shaker and everything is shaken again to chill it.

You'll need

60 ml rye whiskey 22 ml lemon juice 22 ml sugar syrup 1 eggwhite 2 dashes absinthe To fill: ice cubes To serve: star anise

Method

  • 01
  • Add ingredients (except ice and star anise) to a shaker. Shake hard and fast, add ice and shake hard again to chill. Taste for balance, then strain into a chilled cocktail glass, garnish with star anise and serve.

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Featured in

Nov 2012

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