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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.

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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 slice


A classic treat made of layers of flaky, buttery pastry sandwiching vanilla-flecked custard filling - for the finishing touch simply dust it with icing sugar or drizzle with a vanilla-scented icing as we have done here.

You'll need

2 sheets (375gm each) butter puff pastry (see note) 500 ml milk 375 ml pouring cream 70 gm butter, coarsely chopped 2 vanilla beans, split and seeds scraped 120 gm caster sugar 40 gm (1/3 cup) cornflour 6 egg yolks   Vanilla icing 2½ cups pure icing sugar 50 ml milk Scraped seeds of ½ vanilla bean or ½ tsp vanilla bean paste

Method

  • 01
  • Preheat oven to 200C. Cut a 25cm square from each sheet of pastry, place each square on a baking tray lined with baking paper and prick all over with a fork. Place a 2cm high cutter in each corner of each tray, place baking paper over the cutters and place another tray on top (this helps the pastry rise evenly). Bake, swapping and turning trays partway through cooking so pastry cooks evenly, until dark golden and puffed (10-15 minutes). Cool on wire racks, then trim to 20cm squares with a serrated knife and place one square in the base of a 20cm-square cake tin lined with baking paper that extends above the rim for easy removal.
  • 02
  • Bring milk, cream, butter and vanilla beans and seeds just to the simmer in a saucepan over medium-high heat. Meanwhile, whisk sugar, cornflour and yolks in a bowl to combine. Pour milk mixture in, whisking continuously, then return to pan and whisk until thick (4-5 minutes). Remove from heat, discard vanilla beans and pour onto pastry in cake tin. Press remaining pastry square on top and refrigerate until set (2-3 hours).
  • 03
  • For vanilla icing, stir ingredients in a bowl until smooth, adding a little water to thin to drizzling consistency.
  • 04
  • Remove vanilla slice from tin and carefully cut into rectangles with a serrated knife. Drizzle with vanilla icing and serve.

Note We prefer Carême puff pastry, which comes in pre-rolled 375gm sheets. If it's unavailable, substitute another good butter puff pastry.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2014

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