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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.

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.

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.

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.

Vanilla malt marshmallows


These fluffy, snowy pillows make the ideal do-ahead treat. They're even better served alongside a glass of warm malted milk - the perfect winter hand-warmer.

You'll need

2 tsp liquid glucose 375 gm white sugar 3 eggwhites 85 gm (¾ cup) malted milk powder 9 titanium-strength gelatine leaves, softened in cold water for 5 minutes Scraped seeds of 1 vanilla bean   Malted sugar 100 gm pure icing sugar 40 gm malted milk powder 10 gm (about 1 tbsp) cornflour

Method

  • 01
  • Stir glucose, 250gm sugar and 100ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 118C on a sugar thermometer (3-5 minutes). Once sugar syrup reaches 118C, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy.
  • 02
  • Continue cooking sugar syrup until it reaches 127C (6-8 minutes). Meanwhile, stir malted milk powder and 40ml hot water in a bowl until smooth, then add to syrup, bring back to the boil and cook until mixture reaches 121C (4-5 minutes). Remove from heat, squeeze excess water from gelatine, add to syrup and stir to combine. Gradually pour syrup into eggwhite mixture, whisking continuously on medium speed, then add vanilla seeds and whisk at high speed until cool and thick (10-12 minutes). Spoon into a 20cm square cake tin lined with baking paper, smooth top, and stand at room temperature until set (2-3 hours).
  • 03
  • For malted sugar, sieve ingredients into a tray to combine.
  • 04
  • Turn marshmallow out onto a sheet of baking paper dusted with malted sugar. Cut into cubes (around 2.5cm) with a knife dipped in hot water, toss in malted sugar to coat, then store in an airtight container in extra malted sugar, until required. Marshmallows will keep for 2 weeks.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Aug 2013

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