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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.

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.

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.

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.

Eastern Mediterranean restaurant Barzaari to open in Marrickville, Sydney

Barzaari's Andrew Jordanou and Darryl Martin

Barzaari's Andrew Jordanou and Darryl Martin

From joints of meat roasted over charcoal to sandpit-fired coffee, Marrickville makes way for a new eastern Mediterranean restaurant.  

This month, Marrickville's café set can swap their Sunday macchiato for a Cypriot-style sandpit-fired coffee at Barzaari. The new eastern Mediterranean restaurant, opening 12 July, is bringing more than a taste of modern Cyprus to Sydney's inner west.

Chef Darryl Martin is behind the new eatery, together with friend and business partner Andrew Jordanou. Martin was one of the original chefs at The Three Weeds in Rozelle and has also clocked time at Quay.

"The eastern Med is incredible," he says. "Down to the different birds and animals they use, the way they use their charcoal, the different spices…I don't think people in Australia realise the diversity of those places and their cooking."

Martin's wife is half-Cypriot, half-Lebanese, and Jordanou is Cypriot. While family recipes will certainly play an influence on Barzaari, the menu takes inspiration from other Mediterranean and Middle Eastern cuisines such as Greek, Lebanese, Syrian and Egyptian, too.

One thing's certain: there'll be more than a lick of smoke and spice, thanks to the open kitchen's woodfired oven and charcoal pit.

On the snacks menu, Coffin Bay oysters pop in the woodfired oven and come topped with pickled parsley stalk and shaved lountza, a cured pork tenderloin. Lukániko, a pork sausage cooked over charcoal with date molasses, orange zest and fennel seed, is served with wood-roasted grapes.

Wrapped in caul fat, skewered and cooked over coals for four to five hours, Barzaari's lamb shoulder is likely to become a signature. Martin marinates "the hell out of it" with a wild and dried oregano-like spice called thribi, which they're sourcing direct from family in Kalymnos, Greece. Desserts include quince ice-cream and baklava ("done more like how the Greeks do savoury pastry") and an aniseed and buttermilk custard with Turkish apple tea granita - Martin's "more modern" take on crème caramel.

The wine list, put together by sommelier Dennis Roman (late of Café Paci), features plenty of Australian and Spanish producers, with bottles from Lebanon, Romania, Greece and Morocco also available. Keeping in theme, a number of house-made syrups, Middle Eastern spices and preserved fruits such as orange and quince will find their way to the cocktail menu - put together by Nordic restaurateur (and Martin's "great mate") Tomi Björck.

As for the fit-out? "Humble," says Martin, "in line with the food". A 100-kilogram tree trunk sits to the right of the entrance, taken from Martin's parents' property in the Hunter Valley. "We had a mortar and pestle carved into the top," he says. "It's quite the centrepiece." To the left, there's a sand-filled basin where copper pots of Cypriot coffee will be buried and brewed as dessert rolls around.

"It'll be a little left-field, but I don't want to bastardise the food," he says. "It's simple cooking, done respectfully."

Barzaari opens Tuesday 12 July.

Barzaari, 65-69 Addison Rd, Marrickville, NSW, (02) 9569 3161, barzaari.com.au; open Tue-Sat for dinner, Fri and Sun for lunch.

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