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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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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.

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.

Mango sundaes with salted-caramel ice-cream


We've made a subtly salty caramel ice-cream, but other flavours would be most welcome here - coconut, caramel or vanilla would all work well. Add whatever sundae-style embellishments you fancy; chopped nuts or shredded coconut are our picks for extra texture.

You'll need

2 mangoes, flesh cut into wedges ½ pineapple, diced 2 bananas, thickly sliced Juice of 1 lime Gin to taste, plus to serve To serve: shop-bought sponge cake and chopped candied or roasted nuts   Salted-caramel ice-cream 330 gm (1½ cups) caster sugar 40 gm butter, coarsely chopped 750 ml (3 cups) cream 250 ml (1 cup) milk 1 vanilla bean, split, seeds scraped 8 egg yolks   Mango-caramel syrup 3 mangoes, flesh diced 50 ml lime juice 50 ml gin 220 gm (1 cup) caster sugar Scraped seeds of 1 vanilla bean

Method

  • 01
  • For salted-caramel ice-cream, stir 280gm sugar and 60ml water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil, cook until dark caramel (5-6 minutes), then remove from heat. Add butter, 125ml water and 1 tsp sea salt (take care, hot caramel will spit), stir to combine, then add cream, milk, and vanilla bean and seeds. Whisk over medium heat and bring to the simmer. Whisk yolks and remaining sugar in a bowl until pale (4-5 minutes), pour caramel mixture in, whisking to combine, then return to pan and stir continuously over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl and leave to cool, whisking occasionally, then refrigerate to chill. Churn in an ice-cream machine, then freeze in a sealed container until required. Makes about 1.5 litres.
  • 02
  • For mango-caramel syrup, process mango, lime juice and gin in a food processor or blender until smooth, then set aside. Stir sugar, vanilla seeds and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat, carefully add 100ml water (take care, hot caramel will spit), then return to heat and stir. Add mango purée and stir to just combine, remove from heat, strain into a bowl and refrigerate to chill.
  • 03
  • Combine mango, pineapple and banana in a bowl with lime juice and gin to taste. Stand to macerate for 15 minutes. Divide among serving bowls, then coarsely crumble pieces of sponge cake over the top, drizzle with gin to taste. Top with scoops of ice-cream and serve drizzled with mango-caramel sauce and sprinkled with chopped candied nuts.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jan 2014

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