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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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

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.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Firedoor, Sydney

Firedoor, Sydney

Firedoor, Sydney

Read our restaurant review of Firedoor, Sydney here

Good things come to those who wait. It was 2011 when Lennox Hastie first started looking at restaurant sites in Sydney, but now the time is ripe, the fuse has been lit and Firedoor is about to explode onto the scene. Did we say "explode"? That would be Hastie's last choice of phrasing; despite his serious kitchen chops and glittering CV, he prefers subtlety to showiness, and while fire is central to his craft, he works his magic with patience and exactitude over the glow of embers rather than in a rush of sparks. But quiet as he may be, his long-awaited arrival on the scene makes for one of the most significant restaurant openings in Australia this year. The slow-burn is about to catch fire.

Born in the UK to an Australian father and a Scottish mother, Hastie spent serious time working at the high-profile likes of Le Manoir aux Quat' Saisons in Oxfordshire, Marc Veyrat's L'Auberge de l'Eridan and Martin Berasategui in San Sebastián. But it was cooking with Victor Arguinzoniz, the chef at Etxebarri, in the Basque country, whom some have dubbed the Ferran Adrià of the hearth, where he found his true calling.

Over several years cooking there side by side, Hastie told GT back in 2009, he and Arguinzoniz transcended their different backgrounds (and the fact that Hastie couldn't speak Spanish, let alone Basque) to "motivate one another to push the limits of grilling" and learning through discovery.

Though he won't be working with the bright-pink Palamós prawns, glass eels and gnarled goose barnacles he knew in Axpe, it's a process Hastie is set to continue at Firedoor in Surry Hills. With the backing of the Fink Group (who also own Quay and Otto), Hastie is opening a 70-seat eatery where the setting is unpretentious but the food is like nothing else in town.

Where some chefs are now turning their backs on immersion circulators and plastic bags in the kitchen, Hastie hasn't even installed a gas line. As at Etxebarri, the Firedoor kitchen will burn five or six woods a day, olive, ironbark, orange, wine barrels and grapevines among them, using their unique qualities to accent ingredients presented with a minimum of ornamentation. Grilled pipis plated simply with garlic shoots and chilli, say, or oysters with guanciale and seaweed.

A wine list designed with the assistance of Master of Wine Ned Goodwin, and cocktails from former Sokyo bartender Phil McElroy round out a very promising package. Firedoor opens to the public Wednesday 29 April: flame on.

Firedoor, open lunch Fri noon-2.30pm; dinner Tue-Sat 5.30-10pm, 23-33 Mary St, Surry Hills, NSW, (02) 8204 0800

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