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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.

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.

Tarte fine aux pommes


The elegant simplicity of an apple tarte fine is hard to beat, although a drizzle of slightly tart verjuice syrup certainly adds a little je ne sais quoi. A dollop of crème fraîche is the ideal accompaniment.

You'll need

375 gm puff pastry (see puff pastry recipe) 60 gm caster sugar Scraped seeds of 1 vanilla bean ½ tsp ground cinnamon 3-4 small Granny Smith apples, unpeeled 40 gm butter, melted   Cinnamon-verjuice syrup 220 gm (1 cup) caster sugar 150 ml verjuice Thinly peeled rind and juice of 1 orange 3 cinnamon quills 1 vanilla bean, split, seeds scraped

Method

  • 01
  • Preheat oven to 200C. Roll out pastry to 3mm thick, place on a tray and refrigerate to rest (30 minutes).
  • 02
  • Meanwhile, for cinnamon-verjuice syrup, stir ingredients and 80ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until a light syrup forms (10-15 minutes). Remove from heat and set aside.
  • 03
  • Cut out a 23cm-diameter round from pastry, place on an oven tray lined with baking paper and set aside. Rub sugar, vanilla seeds and cinnamon in a bowl to combine, then pass through a sieve and set aside. Trim ends from apples, thinly slice on a mandolin (discard seeds), then layer over pastry in concentric circles, leaving a 1cm border. Brush apples with half the butter, then scatter half the sugar mixture evenly over and bake until starting to puff and turn golden (10-15 minutes). Remove from oven and brush with remaining butter, scatter with remaining sugar, then return to oven until dark golden and cooked through (20-25 minutes; cover edges of pastry with foil if they start to darken too much). Serve warm drizzled with cinnamon-verjuice syrup and with crème fraîche.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2014

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