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Flour and Stone Recipes

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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.

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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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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.

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New cruises 2017

Cue the Champagne.

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.

Coconut and pepper caramel prawns


We've used coconut palm sugar in the caramel here rather than regular palm sugar. It's softer and has a lighter taste, but normal palm sugar also works well.

You'll need

1 cup (loosely packed) each Thai basil, coriander and mint 1 pomelo, cut into segments ¼ mature coconut, flesh thinly sliced on a mandolin 1 long red chilli, thinly sliced (optional) 1 tbsp fish sauce, or to taste 80 ml lime juice 20 large uncooked prawns (about 60gm each), peeled, tails intact 2 tbsp vegetable oil To serve: fried shallots and fried garlic (see note) To serve: steamed rice (optional) and lime wedges   Coconut and pepper caramel 200 gm each coconut palm sugar (see note) and caster sugar 100 ml fish sauce 2 tbsp black peppercorns, finely crushed in a mortar and pestle 1 tbsp coconut vinegar 4 fresh curry leaves Juice of 1 lime

Method

  • 01
  • For coconut and pepper caramel, scatter both sugars in a large frying pan, add 2 tbsp water and cook over medium heat, swirling to combine, until caramelised (7-10 minutes). Remove from heat, add fish sauce, pepper and vinegar and set aside to cool slightly. Add curry leaves and lime juice, stir to combine and add a little warm water to get a thick syrup consistency. Season to taste: it should be sweet, salty and sour.
  • 02
  • Combine herbs, pomelo, coconut flesh, chilli, fish sauce and half the lime juice in a bowl, toss to combine and set aside.
  • 03
  • Brush prawns with oil and season to taste. Heat a frying pan over medium-high heat, add half the prawns and cook, turning occasionally, until golden and cooked through (3-4 minutes), add half the caramel, stir to coat prawns, then transfer to a bowl. Repeat with remaining prawns and caramel. Add remaining lime juice to prawns, stir to combine and transfer to a serving platter. Top with herb mixture, scatter with fried shallots and fried garlic and serve with lime wedges.

Note Fried shallots, fried garlic and coconut palm sugar are available from Asian grocers and the Asian food section of most major supermarkets.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium sweet, grapy riesling.

Featured in

Dec 2013

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