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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
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.
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
The Chekhov of the suburbs, one of the great American masters of the short story, immortalised in cocktail form.
"We got the inspiration for listing this cocktail from the John
Cheever story 'Reunion'," says Baxter Inn and Shady Pines partner
Anton Forte. "It tells the story of a young man who meets his
father after many years. His father takes him out for a lunch of
Beefeater Gibsons and drunkenly abuses bar, restaurant and
newsstand workers. It's sad, funny, and simply a beautiful story."
As for the drink - the classic Gibson variation on the martini -
Forte says that made properly, "this little sucker hits all the
rights spots. It's strong, aromatic, textural and salty. I love
it." As strong, aromatic, textural and salty, dare we say, as the
rather Cheeveresque Baxter Inn itself. The Baxter Inn,
Basement, 156 Clarence St, Sydney.
THE BAXTER INN'S CHEEVER GIBSON, OR HOUSE MARTINI
Pour 10ml of chilled dry vermouth and 50ml of Beefeater gin straight from a bottle kept in the freezer into a chilled mixing glass. Add ice and stir until the spirits are blended, diluted and thoroughly frosty. Double-strain into a frozen vessel ("we use a martini tin," says Forte, but a well-chilled cocktail glass will do nicely), garnish "with your delicious pickled onion" and serve.
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