Lorraine Elliott

"It may ruin you for other lamingtons for life!"

Time Out Sydney

"The best ANZAC biscuits in Sydney: Flour and Stone ― This is a tough cookie – a more traditional, buttery number that's got a serious crunch/snap to it. The toasted coconut on top adds a subtle sweetness texture. And because they come in packs of six, there’s plenty to share out."

Good Food

"Meat pies from the hanging brown-paper menu are a stand-out, the pastry of a slow-braised lamb pie proving buttery, flaky and beautifully delicate."

Susan Thye

"Slow Braised Lamb, Potato and Rosemary Pie seriously just kicks all other pies to the kerb with its gloriously flaky pastry and freaking tender lamb. It is AMAZING. The rosemary just makes this pie out of this world and the sprinkle of salt is the perfect balance of awesome. We ended up buying another 2 pies to take home for dinner and I just cannot stop raving about it."

Kera Wong

"The Chocolate Lamington was the best damn lamington I’ve ever had - flakey coconut, moist cake, creamy chocolate coating and juicy sweet jam... oh drool."

I-Hua Lim

"The Panna Cotta Lamington, having survived the journey home in my bag after breakfast, lunch and tea was still as good as ever. Rich, dense, fluffy and all things amazing, this lamington deserves all the high praise it receives."

Sarah Lian-Han

"Digging into that lush sponge, which in other lamingtons is often quite dry, is pure joy. Even non-lamington believers like myself are converted after a bite of this bad boy."

Delicious Australia

"If you’re fixin’ for a lamington proper, Sydney bakery darling, Flour & Stone’s version is about as good as it gets."

Gourmet Traveller

"This recipe is our tribute to Nadine Ingram's insanely good panna cotta lamingtons at her Sydney store, Flour and Stone."

Vogue Australia

"Everything they make here is to die for, but the lamington's are worth a notable mention."