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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.

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.

New cruises 2017

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.

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.

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.

Kake udon


Serving udon noodles in a simple soup highlights their appealingly slippery texture. This recipe calls for dashi powder, which may contain MSG (check the packet). If this bothers you, you can make your own dashi stock - simmer 25gm dried bonito flakes in a litre of water for three minutes, strain, then use this liquid instead of the litre of water in step 1 of the recipe.

You'll need

4 dried shiitake mushrooms 20 gm dashi powder 1 tbsp mirin 1 tbsp shoyu, or to taste 1 tsp sesame oil 400 gm fresh udon noodles To serve: fresh shiitake mushrooms, spring onions and pickled white ginger, thinly sliced To serve: nori or soup seaweed (optional), thinly sliced

Method

  • 01
  • Soak dried shiitakes in 250ml hot water until rehydrated (30 minutes). Drain and discard shiitakes. Combine shiitake water with dashi powder and an additional 1 litre water, bring to the boil, add mirin, shoyu and sesame oil and keep warm.
  • 02
  • Cook udon in a large saucepan of boiling water until tender (2-4 minutes). Drain well, divide among warm serving bowls and pour stock over. Top with fresh shiitake mushrooms, spring onion, pickled ginger and seaweed, and serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2013

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