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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.

Dark-chocolate and sour-cherry panforte


The flavour-hit of sour cherry enlivens this take on the Sienese classic - an ideal treat to close a meal or open as a gift.

You'll need

225 gm blanched almonds, coarsely chopped 150 gm blanched hazelnuts, coarsely chopped 100 gm each dried figs and dried sour cherries, coarsely chopped 30 gm dark chocolate (64% cocoa solids), coarsely chopped 20 gm Dutch-process cocoa, sieved, plus 25gm extra for dusting 2 tsp ground cinnamon ½ tsp ground white pepper 175 gm honey 75 gm caster sugar

Method

  • 01
  • Preheat oven to 190C. Use one large sheet of baking paper to line the base and sides of a 22cm-diameter cake tin, so that there are no gaps (don’t worry about creases). Combine nuts, figs, sour cherries, chocolate and cocoa with half the cinnamon and ½ tsp ground white pepper in a bowl.
  • 02
  • Stir honey and sugar in a small saucepan over medium heat until sugar dissolves, then cook without boiling until syrupy (2-3 minutes).
  • 03
  • Working quickly, pour honey mixture over nut mixture and mix well to combine, then spoon into prepared cake tin, presssing well into tin and smooth top with a hot, wet spatula. Bake until dark and glossy (35-40 minutes). Cool completely in tin (3-4 hours).
  • 04
  • Combine extra cocoa with remaining cinnamon, remove panforte from tin and dust top with cocoa. Wrap tightly in baking paper, then in wrapping of your choice. The flavour of panforte will develop over time so it’s best eaten after a few days; it will keep wrapped for up to a month.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2014

Recipes (14 )

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