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.

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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Cue the Champagne.

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.

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Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Chocolate whiskey soufflé


Can you think of a finer way to finish a meal than with this soufflé? We can't. With a texture leaning towards a pudding, it's totally irresistible. Use whatever liqueur or spirit takes your fancy - we've gone with whiskey, but muscat or Grand Marnier would both add distinctively boozy notes.

You'll need

150 ml thickened cream, plus extra to serve 40 ml whiskey 400 gm dark chocolate (55% cocoa solids), finely chopped 80 gm butter, coarsely chopped 4 eggs, separated 50 gm (1/3 cup) plain flour 1 tbsp Dutch-process cocoa, sieved, plus extra for dusting 80 gm caster sugar

Method

  • 01
  • Bring 100ml cream and whiskey to the simmer in a small saucepan over medium-high heat, then add half the chocolate, remove from heat and stand for 5 minutes. Stir until smooth, transfer half to a small bowl and refrigerate until firm (1-2 hours), then roll into 4 even balls. Set remaining chocolate mixture aside at room temperature (this is the base of the warm chocolate sauce served with the soufflés).
  • 02
  • Preheat oven to 180C. Melt butter and remaining chocolate in a heatproof bowl over simmering water, stirring occasionally, until smooth and combined. Remove from heat, add yolks, flour, cocoa and 50gm sugar and stir until smooth.
  • 03
  • Meanwhile, warm reserved chocolate mixture over low heat, stir in remaining cream and keep warm.
  • 04
  • Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks, gradually add remaining sugar and whisk to firm peaks. Fold into yolk mixture, then half-fill 4 buttered and sugared 300ml ovenproof ramekins. Place a chocolate ball in the centre of each, top up with remaining soufflé mixture and place on an oven tray. Bake until puffed and well risen (15-20 minutes).
  • 05
  • Dust soufflés with extra cocoa and serve immediately with warm chocolate sauce and extra cream.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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