FLOUR POWER

CLAS­SI­CALLY TRAINED PAS­TRY CHEF NA­DINE IN­GRAM SHARES HER SIG­NA­TURE RECIPES IN A NEW BOOK

Central Telegraph - - TASTE - WORDS: NA­DINE IN­GRAM PHOTO: ALAN BEN­SON

I was never very good at herd­ing cat­tle on the farm. In fact, when it came to out­door pur­suits I was a con­stant dis­ap­point­ment to my fam­ily, ex­cept for a brief en­counter with Lit­tle Ath­let­ics when I made it to the re­gion­als in high jump. If you’ve met me, you know I’m 5’3, so my prow­ess as a cham­pion high jumper was fairly short-lived. As a con­se­quence, I de­cided it was prob­a­bly best for all con­cerned if I stayed in­doors. These scones are the re­sult of half a life­time of rel­ish­ing the feel of flour be­tween my fin­ger­tips, and a per­sonal goal to get over the fin­ish line hav­ing made a blue-rib­bon scone.

Ex­tracted from Flour and Stone by Na­dine In­gram, $55, pub­lished by Si­mon & Schus­ter Aus­tralia

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