Our contributing chef Lennox Hastie is full of surprises, this week confessing that he has a dish he finds hard to master: the seemingly humble gnocchi. (Of course he does master it, don't be too concerned). Lennox writes amusingly of the struggle of turning potato into perfectly puffed parcels of goodness and offers a beautifully simple recipe to have with your gnocchi once it's made (if you give up on the gnocchi, just make the sauce perhaps). Delicious.

Nadine Ingram 's Flour and Stone is a cult bakery in Sydney. If you have ever visited this hole-in-the-wall establishing in Darlinghurst, or her stall at the Eveleigh Farmers Market, you would know how delicious her sweet treats are. This week we have an extract from her ethereal new cookbook Love Crumbs, of two of her favourite desserts, an apple pie and an apricot tart. This is top-shelf baking for those who can't make it to Nadine's store or stall in person.

Happy cooking.

Cellar director John Lehmann selects three beautiful chardonnays for a stunning $94 discount in a super six deal. Click the link to see the deal. Details here.

Recently we brought you our review of the newly revamped Saint Peter restaurant in Sydney's Paddington, now The Australian has seen inside the soon-to-open hotel component of the property inside the heritage Grand National Hotel. Check out the property in this report here . It is one to put on the to-do list.