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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.

Zuni-style pickles


Neil Perry lifted this - with acknowledgement - from San Francisco's Zuni Café for his Rockpool Bar & Grill burgers, and now we're lifting it from him. Make sure you cool your brine completely before adding the zucchini, lest you end up with floppy pickles. You'll need to begin this recipe at least 2 days ahead.

You'll need

500 gm small zucchini, thinly sliced 1 small onion, thinly sliced 2 tbsp fine sea salt 500 ml (2 cups) cider vinegar 220 gm (1 cup) caster sugar 2 tsp mustard powder 2 tsp yellow mustard seeds, lightly crushed 1 tsp ground turmeric

Method

  • 01
  • Combine zucchini, onion, salt and 500ml chilled water in a non-reactive bowl, stir to combine and dissolve salt and stand until zucchini are tender (1 hour).
  • 02
  • Meanwhile, combine remaining ingredients in a saucepan over medium heat, stir to dissolve sugar, simmer for 2-3 minutes, then cool to room temperature.
  • 03
  • Drain zucchini and onion, pat dry with absorbent paper, then return to bowl. Add cider mixture, stir to combine, then transfer to sterile jars, adding water to cover if necessary. Seal and refrigerate for two days to pickle. Pickles will keep refrigerated for at least three weeks.

Note This recipe makes about 3 cups.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2011

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