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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.

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Barista Toby Wilson to open taco shop Ghostboy Cantina in Sydney's Dixon House food court

Toby Wilson

Toby Wilson

Toby Wilson, former owner and head barista at Wedge Espresso on Glebe Point Road will swap Single Os for tacos next month when he opens Ghostboy Cantina, his first food-only concept in Sydney's popular Dixon House food court.

Wilson will take over a counter within the oldest (and his favourite) food court in Chinatown, serving a mix of Cantonese and Central American street food, with tacos the staple of the menu. "Tacos have had a pretty bad history in Sydney, and I want people to know how good they can be," he says.

Although Wilson is most well-known for his work behind the coffee machine, since his first barista role at St Honore in Mosman he has continually gravitated towards writing menus and taking care of what's on the plate, as well as what's in the cup.

The main offering at Ghostboy will be three to five tacos - but not the kind you'd expect, and certainly not the kind you've ever seen in Sydney before. "We have pretty poor access to traditional ingredients like good masa flour and tomatillos, so I'll be looking to use the produce we do have," Wilson says. "The idea is to have no ties to authenticity and care only about deliciousness. If I feel like using ingredients from Iran or Belize or Darwin, then I will."

The name Ghostboy, Wilson says, comes from, "one of two translations of gwai lo - meaning white person or foreigner in Cantonese." It's a slang term, and Wilson is aware his tenancy might ruffle a few feathers.

The cantina will make the most of Korean and Cantonese sauces, Vietnamese herbs, Peking-style pancakes in place of tortillas and more uncommon cuts of meat such as mutton, lamb belly, chicken skin and pigs' ears. "Offal is true to both Mexican and Chinese cultures, and it's something I'd like to coerce the masses to get eating," says Wilson.

Other dishes will include Wilson's "Mexicongee" - lime, herbs, chilli and salsa in a chicken congee - and soon-to-be Friday afternoon favourites like chipotle and Sichuan pepper fries, and Peking-style nuggets.

Although the shop isn't licensed, Wilson secured the counter for Ghostboy Cantina directly across from the food court's bar, so you can still "get sauced on Tooheys", he says, while knocking back some tacos.

How long will he stay? Most likely six months to a year, depending on how Sydney warms to the concept, he says. "I know that's not super helpful, but I'll kind of roll with it and see how it goes."

Ghostboy Cantina, Dixon House food court, cnr Little Haymarket and Dixon sts, Haymarket, NSW. Open Tues-Sun 11am-8:30pm.

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