Healthy Eating

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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.

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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.

Savoury tarts

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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.

Chocolate-chip waffles with peanut-butter fudge ice-cream


These Belgian-style waffles are given a hidden crunch by the addition of pearl sugar to the dough. If you can't find pearl sugar, you could coarsely crush some sugar cubes to achieve a similar effect. Start the recipe a day ahead to prove the dough.

You'll need

200 ml pouring cream 130 gm dark chocolate (55% cocoa solids), finely chopped To serve: thickly sliced banana and roasted salted peanuts   Chocolate-chip waffles 125 ml (½ cup) warm milk 1½ tsp dry yeast 1 egg, lightly beaten 300 gm (2 cups) plain flour 40 gm caster sugar Scraped seeds of 1 vanilla bean 125 gm softened butter 70 gm bitter chocolate (minimum 70% cocoa solids), finely chopped 50 gm pearl sugar (see note) For brushing: vegetable oil   Peanut-butter fudge ice-cream 200 ml milk 750 ml (3 cups) pouring cream 160 gm crunchy peanut butter 8 egg yolks 180 gm raw caster sugar 30 gm liquid glucose 60 gm dark chocolate (55% cocoa solids), finely chopped

Method

  • 01
  • For chocolate-chip waffles, stir milk, yeast, egg and a third of the flour in an electric mixer fitted with a dough hook to combine. Scatter in remaining flour (don’t stir), set aside until yeast mixture bubbles through flour (1 hour), then add caster sugar, vanilla seeds, 1 tsp fine sea salt and knead until a dough forms (3-5 minutes). Add butter a little at a time, kneading until soft (4-5 minutes), form into a ball, place in a lightly buttered bowl, cover with plastic wrap and set aside until doubled in size (2 hours). Knock back dough, knead in chocolate, wrap in plastic wrap, weight with a plate and refrigerate overnight. Scatter pearl sugar over dough, knead to incorporate, then divide dough into 6 pieces, roll into balls and set aside on a tray lined with baking paper until doubled in size (45 minutes to 1 hour).
  • 02
  • For peanut-butter fudge ice-cream, bring milk, 650ml cream and half the peanut butter just to the simmer over medium-high heat, whisking to melt the peanut butter. Whisk yolks and sugar in a bowl until pale and fluffy (3-4 minutes), pour cream mixture over and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (4-5 minutes), transfer to a bowl and whisk occasionally until cooled to room temperature, then refrigerate to chill. Bring remaining cream, remaining peanut butter and glucose to the boil in a saucepan, add chocolate, remove from heat, stir to combine and cool to room temperature. Churn cream mixture in an ice-cream machine, then layer into a container, adding spoonfuls of chocolate mixture as you go. Freeze until firm. Makes about 1.2 litres.
  • 03
  • To finish waffles, brush a heated waffle-maker with oil. Flatten dough balls slightly into the waffle-maker and cook in batches until golden and cooked through (5-6 minutes). Meanwhile, bring cream to the boil in a saucepan over medium-high heat, add chocolate, remove from heat and stir until smooth. Serve waffles warm topped with scoops of peanut-butter fudge ice-cream and drizzled with chocolate sauce, sliced banana and roasted peanuts.

Note Pearl sugar is available from select delicatessens and The Essential Ingredient.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rutherglen muscat.

Featured in

Sep 2014

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