Flour and Stone’s guide to making the perfect pavlova
Pavlovas seem simple enough, but they reward care and patience. Baking extraordinaire Nadine Ingram whisks us through the essentials.
Watch: The Entree.Pinays make silog
Filmed at the height of Melbourne's lockdown, and in separate kitchens, the food-loving collective of Filipinas whips up one of the most comforting dishes from the archipelagic motherland.
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Nik Hill’s banoffee trifle
The great Sussex pie, in trifle form.
Butterscotch snowball bombe
Where ice-cream, meringue and a brownie base combine into one grand flourish of a dessert.
Shakshuka
We'd happily eat these baked eggs for breakfast, lunch or dinner.
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Stracciatella (Italian egg-drop soup)
A deeply flavoured soup, borne from the simplest of ingredients.
Asparagus and eggs with miso dressing
An easy lunch? A side dish for dinner? A weekend brunch? It's all of the above.
Nik Hill’s Scotch egg & piccalilli
The Scotch egg that turned heads during Hill's time at Sydney's Old Fitzroy Hotel.
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Soba noodle soup with egg, tofu and broccolini
A quick and easy noodle soup for cold winter nights.
Ginger madeleines with spiced crème Anglaise
A luxurious take on the bite-sized sponge cakes.