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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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.

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.

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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.

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.

Pear and ginger cobbler


A cobbler showcases any seasonal fruit beautifully. We've opted for pears here, spiked with a hit of both fresh and ground ginger. A tangy buttermilk custard, served cold, adds a lush finishing touch.

You'll need

6 ripe beurre Bosc pears, cored and cut into thin wedges 160 gm brown sugar 1 tbsp finely grated fresh ginger 1 tsp ground cinnamon Juice and finely grated rind of ½ lemon 90 gm plain flour 2½ tsp ground ginger 60 gm butter, cut into small dice ½ tsp baking powder 110 gm caster sugar 1 egg   Ginger-buttermilk custard 300 ml pouring cream 20 gm finely grated fresh ginger 4 egg yolks 100 gm caster sugar 100 ml well-shaken buttermilk

Method

  • 01
  • For ginger-buttermilk custard, bring cream and ginger to the simmer in a saucepan over medium heat, set aside off heat for 15 minutes to infuse, then bring back to the simmer. Whisk yolks and sugar in a bowl, then pour in cream mixture while whisking to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (5-6 minutes). Strain into a clean bowl, cool to room temperature, then whisk in buttermilk and refrigerate until required.
  • 02
  • Preheat oven to 180C. Toss pears, brown sugar, fresh ginger, cinnamon, juice, rind 2 tbsp flour and 2 tsp ground ginger in a bowl to combine and coat, then add 20gm butter and stir to combine. Spread in a 2-litre pie dish or baking dish, then dot with 20gm butter.
  • 03
  • Combine baking powder in a bowl with remaining flour and a pinch of salt, stir in 100gm caster sugar, then mix in egg to form a smooth batter. Dollop batter over the pears and dot with remaining butter. Combine remaining sugar ground ginger, sprinkle over batter and bake pudding until golden brown and fruit is bubbling (40-45 minutes). Stand for 5 minutes, then serve warm with chilled ginger-buttermilk custard.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2015

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