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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.

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.

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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.

1980s recipes

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New cruises 2017

Cue the Champagne.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Hot and sour pork rib soup


Also known as tom saap, this hot and sour soup is a favourite in the GT office, and easy to make, too.

You'll need

1 kg pork ribs, cut across the bone into 4cm pieces (see note) 70 gm galangal, thinly sliced 18 kaffir lime leaves, torn 10 red shallots, cut into wedges 8 garlic cloves, crushed 4 lemongrass stalks (white part only), coarsely chopped 12 small green Thai chillies, or to taste 50 ml fish sauce 100 ml lime juice, plus lime wedges to serve To serve: roasted chilli powder, thinly sliced spring onions, chopped mint

Method

  • 01
  • Bring ribs and 1.5 litres water to the boil in a large saucepan, skim off scum, reduce heat and simmer until ribs are tender (1¼ hours). Remove ribs with a slotted spoon and set aside.
  • 02
  • Add galangal, lime leaves, shallots, garlic and lemongrass to the pan and simmer for 10 minutes to infuse stock. Remove some or all of the aromatics with a slotted spoon, return ribs to the soup with green chillies and reserved aromatics and season with fish sauce and lime juice to taste.
  • 03
  • Serve hot, seasoned with chilli powder, spring onions and mint, with lime wedges for squeezing.

Note Ask your butcher to cut the ribs to size.


At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium-dry cider.

Featured in

Jul 2014

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