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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

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.

Fast autumn dinners

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

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.

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.

First look: Bam Bam Bakehouse, Mermaid Beach

Two poached eggs, ham off the bone, tarragon hollandaise, toasted croissant

Two poached eggs, ham off the bone, tarragon hollandaise, toasted croissant

Our restaurant critics' picks of the latest and best eats around the country right now: Bam Bam Bakehouse, Mermaid Beach.

So the name says it's a bakehouse and there's a glassed-in pastry kitchen, but there's more than buttery croissants, cream-filled choux bombs and Breton tarts crossing the marble-topped counters here. Bam Bam is a double-threat - a clever mix of bistro-café with an in-house pâtisserie. It's a fitting follow-up to Paddock Bakery, Ursula and Ben Watts' first outing, a hip café-bakery hybrid in Miami and supplier of Bam Bam's excellent breads. The feel is different here, the fit-out nicely detailed with raw brick, handsome oversized beaten copper light shades, pressed-metal features, polished concrete and an abundance of flowers. The entire dining area opens onto Mermaid Park and there's a clutch of candy-striped deckchairs out front for takeaways. A recycled timber table on the shaded terrace is a sweet post-beach spot to delve into the likes of the beef dip, a classic brioche roll stuffed full of smoky brisket, melted provolone and caramelised onion with a pot of jus for dipping. Or maybe a crusty roll, spread with cultured butter and filled with local prawns, lettuce and thousand-island dressing. Things kick off early at Bam Bam, so if you manage a sunrise surf over the holidays, pop in and grab a two-egg nasi goreng with a punchy chilli sambal and maybe some chicken sate on the side; or perhaps a chicken parm and chips - all served from 6.30am.

Bam Bam Bakehouse, 2519 Gold Coast Hwy, Mermaid Beach, Qld (no phone). Open daily 6.30am-3pm.

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