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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

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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.

Chum Tang, Sydney

Chum Tang, Sydney

Chum Tang, Sydney

Our restaurant critics' picks of the latest and best eats around the country right now: Chum Tang, Sydney.

Blood and guts? You can't say chef Taweerach Rojratanavichai doesn't grab your attention straight out of the gate with the first item on the menu at his new restaurant. Koy nua is translated as "Isaan region raw beef salad, tripe, blood, roasted chilli and roasted rice", and it's every bit as attention-grabbing on the plate, too, the tartare of beef mixed with fronds of bible tripe, fresh with lime juice and seriously hot, with a scattering of peanuts, pork crackling and cucumber slices. Rojratanavichai also owns nearby Khao Pla, and though he also counts Ms G's as one of his ports of call, at Chum Tang he chooses to leave the mayonnaise on the shelf and go easy on the deep-frying, impressing instead with sharp renditions of lesser-known Thai dishes such as the salad of jackfruit and poached chicken under a nest of toasty coconut shavings, or gaeng run juan, a deeply flavoursome soup crammed with gelatinous beef, shrimp paste and a vast quantity of lemongrass. Sides of kanom jeen noodles and fluffy rotis are just as accomplished as the main events. Part of the luxed-up food court that is The District, atop Chatswood Station, the décor has a Thai railway platform feel, but service is more engaged and friendly than your average Bangkok ticket office. Definitely worthy of a detour, not least because you can BYO.

Chum Tang, shop 5, Podium Level, Chatswood Interchange, 438 Victoria Ave, Chatswood, NSW, (02) 9419 2872.

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