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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

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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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Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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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.

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.

Billy Kwong opens for all-day Sunday lunch

Wallaby cakes with Kakadu plums

Wallaby cakes with Kakadu plums

It's been almost a year since chef Kylie Kwong reopened Billy Kwong in Potts Point, and what better way to celebrate your first birthday than with a long and boozy Sunday lunch?

From this Sunday, 15 November, Billy Kwong will be open from midday every Sunday. The day menu will include new lunch-only dishes and celebrate a host of new collaborations on the dessert, wine and beer fronts.

"I wanted to up the ante," says Kwong. "Grab some friends and come in and see how the Billy Kwong community has evolved over the last 12 months."

Exclusive Sunday lunch plates include kingfish tartare, stir-fried wheat-flour noodles with XO sauce and Chinese cabbage, and Sichuan duck pancakes, inspired by Kwong's time cooking with Neil Perry.

Since opening the original Billy Kwong in Surry Hills in 2000, Kwong has made collaboration part of her restaurant's creed. The new Sunday all-day dining menu at Macleay Street is no exception.

On the sweet side, there'll be macadamia gelato and Davidson plum sorbet from Crown Street gelateria RivaReno; and in the booze corner, new project wines such as a pinot noir with Patrick Sullivan and a sauvignon blanc from Tom Shobbrook.

Kwong has also announced a new beer will be added to the list that has been brewed in collaboration with GT columnist Paulette Whitney (Provenance Growers) and Derwent Valley brewers Jane and Ashley Huntington (Two Metre Tall). The beer is called the Farmhouse Ambigua and has been fermented with 11 kilos of Whitney's grown and foraged native plants.

Kwong says the brew is the perfect match for a new dish of wallaby cakes with Kakadu plum and chilli (pictured above), while Ashley Huntington describes it having "clean, fresh, bright aromatics" with an "Australian bush cinnamon edge".

Not that we needed another excuse to get our Sunday lunch on this summer, but this here sounds like a pretty good one.

Billy Kwong, shop 1, 28 Macleay St, Potts Point, NSW, (02) 9332 3300; Mon-Sat from 5.30pm, Sundays from noon, starting 15 November.


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