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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.

Chicken cacciatore


Italy's hunter-style chicken is made the nation over in nearly as many variations as there are cooks. It usually includes wine - often white, sometimes red - and sometimes tomatoes. If your chicken has a good amount of fat on it you won't need to add any oil to the pan when you brown it before braising.

You'll need

1 chicken (about 1.8kg), jointed 1 onion, coarsely chopped 8 garlic cloves, thinly sliced 350 ml dry white wine 2 fresh bay leaves 2 tbsp coarsely chopped oregano 250 gm (about 1 punnet) grape tomatoes 400 gm canned whole tomatoes 1 cup black olives

Method

  • 01
  • Heat a large non-stick frying pan over medium-high heat, add chicken pieces and fry, turning occasionally, until golden (6-9 minutes). Transfer to a plate and set aside.
  • 02
  • Add onion to pan and sauté until tender (5-7 minutes), then add garlic and cook until just tender (1-2 minutes). Add wine, bring to the boil, then return chicken to pan with remaining ingredients and simmer over medium-low heat until chicken is cooked through (1 hour).
  • 03
  • Serve cacciatore hot with crusty bread and a crisp green salad.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Pale, dry rosato.

Featured in

Mar 2014

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