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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.

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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

London Fields, Brisbane

Clams, parsley, 'nduja, crusty bread

Clams, parsley, 'nduja, crusty bread

Our restaurant critics' picks of the latest and best eats around the country right now: London Fields, Brisbane.

There were fence-sitters aplenty when London Fields rolled out at the end of July. But like the personality of the gentrifying suburb it inhabits, that's changing fast. The kitchen, under chef Con Tsangaris (late of Gerard's Bistro), has found its groove, and the quality of the dishes now equals the laid-back glam of the fit-out. Light-filled interiors, gently distressed walls, a neutral palette and acres of blonde timber form a backdrop for occasionally exxy food that the owners dub "hearty bistro fare". A small, carefully cooked piece of groper with braised witlof, a sprinkle of bottarga and butter beans is $35 and requires a side, but others dishes, like an entrée of rosy slivers of lightly smoked tongue, dotted with pickled garlic, a nicely acidic parsley purée and lacy bread crisps, are a steal at $15. Deeply flavoured duck rillettes comes with fig relish and lavash-style crispbreads, while a main course of blackened and pickled zucchini forms an interesting partnership with pepitas, walnuts, blue cheese and wholegrain freekeh, upping the ante for vegetarians. Craft beer beard-strokers will find a pretty decent selection by the bottle, while draught options lean to more sessionable ales. With the shaker-savvy Bonnie Shearston and Tom Sanceau in the ownership mix (together with Public partner Jason White), the slick sounding cocktail list is also worth a nudge.

London Fields, Cnr Montague Rd & Raven St, West End, Qld, (07) 3846 1593.

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