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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.

Franklin opens in Hobart

David Moyle

David Moyle

Wave your hands in the air, Hobart. Franklin is open for business. Well, partially, anyway. The bar is up and running, serving a tight list of wines, local and craft beer on tap and a mash-up of snacks and more substantial dishes, with the restaurant slated to open at the back in mid-October.

"We don't have the back space open yet," says chef David Moyle, "so there's a little bit of representation of what we'll be doing at the restaurant at the bar."

Moyle has come to Franklin from The Stackings at Peppermint Bay, which has the same backers, and which, under his care, was named GT's Regional Restaurant of the Year in 2013. The idea with the new place, Moyle says, is to showcase the lesser-known culinary treasures of Tasmanian waters. "I guess everyone has their perception of crayfish and salmon and so on, but for me the best things are the sea urchin and the calamari and the octopus, so we want to represent that as much as possible."

Once the venue's fully open it'll be a no-cutlery affair at the bar, with the likes of angasi oysters, creamed salt-cod with bitter leaves, and a catch-driven raw fish offering. The dining room, while not exactly white-glove, will offer a more refined package. "Because we've got the Scotch oven [a deep wood-fired brick oven] we'll be doing a couple of joints of meat a night, but it's kind of seafood focused," Moyle says. "I plan on doing a whole wood-roasted abalone… basically an hour and a half to two hours in the wood-fired oven wrapped in bull kelp and then served whole."

The booze, he says, is a representation of what he's enjoying at the moment. "It's inadvertently 100 per cent natural, but with a strong Italian focus. I think we're going to be pushing pretty hard on the grappa as well."

An adjoining café, Betsey, is set to open at the same time as the restaurant, serving single-origin coffee, brunch-friendly feeds such as wood-smoked mackerel on rye, and "mostly vegetarian-focused" salady offerings at lunch.

For now, though, the bar's open from 4.30pm (with food served from 6pm) from Thursday to Monday.

"It's kind of a work in progress," says Moyle. "We haven't really walked in with too strong a concept in mind other than that we want both areas to be relevant and approachable."

Franklin, 30 Argyle St, Hobart, (03) 6234 3375

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