Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Winter just got that little bit cosier.
"People tend to be defecting here from somewhere else," says
James Connolly of the Perth bar he manages, "usually the pub
downstairs or another bar." It's easy to see why casual drinkers
fast become mainstays; Defectors is a personable, cosy den that's
as appealing to the casual bar-goer as it is to the hardcore
cocktail set. This hot toddy is typical of Connolly's work, the
honey and cinnamon echoing the sweet and spicy nuances of the rum.
Defectors, upstairs, 639 Beaufort St, Mt Lawley, WA, (08) 9328
DEFECTORS' GUATEMALAN HOT BUTTERED RUM
Combine 10ml boiling water and 1 tsp each honey and cinnamon sugar in a heatproof glass or mug and stir until syrupy. Add 60ml Ron Zacapa Centenario 23, a small knob of unsalted butter and 50ml boiling water and stir briskly until butter has melted. Dust the drink with Valrhona cocoa powder and serve hot.
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Looking for a new summer drink? The search is over.
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