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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.

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.

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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.

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.

Socca with rosemary and olives


Whether socca is a crêpe or a pancake is debatable, but, whatever you call it, this Niçoise specialty is delicious piping hot from the pan, preferably paired with a cold glass of Provençal rosé. Socca is traditionally cooked over coals or in a wood-fired oven, producing a pancake with a smoky flavour and scorched edges.

You'll need

130 gm chickpea flour (also called besan) 60 ml (¼ cup) olive oil To serve: rosemary, extra-virgin olive oil and wild black olives (see note)

Method

  • 01
  • Combine chickpea flour and 1 tsp salt in a bowl, gradually whisk in 280ml cold water until smooth, then whisk in half the oil. Place in a jug, cover with plastic wrap and rest at room temperature (3 hours).
  • 02
  • Heat a grill to very high. Add remaining oil to a 25cm flameproof frying pan (ideally cast iron) and place under the grill. When pan is very hot, carefully add a third of the batter, swirl to cover base and grill until blistered and beginning to scorch around the edges (4-5 minutes). Transfer to a chopping board and repeat with remaining batter, adding extra olive oil to pan between batches if necessary. Scatter with rosemary, sea salt and plenty of freshly ground back pepper, drizzle with extra-virgin olive oil, cut into wedges and serve hot with olives.

Note Wild black olives are available from select delicatessens; otherwise substitute other small black olives.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2015

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