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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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.
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.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Classy? No. Fun? You bet. Fire when ready.
Brisbane bar raisers Bonnie Shearston and Tom Sanceau brought a
small slice of Brooklyn deliciousness to a Brisbane city laneway in
the spring with the opening of Red Hook. The American-inspired
venture is all about casual New York-style street-eats, but with
such seasoned drinks wranglers in at the helm (the duo co-owns
Public), there's a healthy respect for fun booze, too. While the
original Flaming Dr Pepper cocktail combines amaretto, coke and
beer in an Old Fashioned or rocks glass, Red Hook's version offers
a little more bang for buck. As Bonnie Shearston puts it - if
you're looking for a sophisticated cocktail, look away now. If
you're looking for a good time, bombs away. Red Hook, 3/88 Creek St, Brisbane, Qld, (07)
3220 0462. FIONA DONNELLY
Pour 35ml of amaretto into a shot glass. Float 10ml of Goslings 151 rum on the top. Light the shot (carefully!). Pour half a can or bottle of Budweiser into a glass and drop the shot into the beer. Shoot the lot. Boom!
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Looking for a new summer drink? The search is over.
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