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.

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.

Sesame breadsticks


These breadsticks would be great served with cured meats and a wedge of aged cheese.

You'll need

2 tsp brown sugar ½ tsp dried yeast 185 gm (1¼ cups) plain flour 2 tsp vegetable oil 1 egg yolk, whisked with 1 tsp water 2 tbsp sesame seeds and 1 tbsp sea salt flakes

Method

  • 01
  • Combine sugar, yeast and 125ml lukewarm water in a bowl, then set aside until mixture bubbles (5 minutes). Add flour, oil and ½ tsp fine sea salt and mix to combine, then turn out onto a work surface and knead to a smooth dough, dusting with a little extra flour if dough is too sticky. Transfer to a bowl, cover and set aside to prove until doubled in size (1 hour).
  • 02
  • Preheat oven to 170C. Divide dough in half, then roll each to a 26cm-long, 5mm-thick rectangle. Cut into 5mm-thick strips and transfer to 2 oven trays lined with baking paper. Brush with egg yolk and scatter liberally with sesame seeds and sea salt to season. Set aside to prove (10 minutes), then bake until puffed and golden (15-18 minutes). Set aside to cool. Bread sticks are best eaten the day they are made.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Featured in

Dec 2014

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