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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.
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.
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?
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.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
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.
Dan Aykroyd is a busy guy. He's a comedic hero, having graduated
from Saturday Night Live to create and star in the
blockbuster likes of The Blues Brothers and
Ghostbusters. He's also made his name as a blues musician
and an entrepreneur through the co-founding of the House of Blues
chain. He's been in Australia, though, promoting another of his
passions - vodka. GT caught up with him while he was in
Sydney promoting his Crystal Head vodka to talk drinks, parties and
his singular take on bush tucker.
GT: Welcome to Australia, Dan. Have you visited before?
DA: Never have. Just love the people and the architecture and the parks and the whole feeling of the city - the sophistication. It's one of the greatest international cities I've ever been in.
Where have you been eating and drinking since you've
been in town?
Nomad. We had lunch over there; it was really wonderful. They've got a nice kitchen and a wood-fired oven. They make the bread there, and they butter it with this beautiful black-salted butter. You could just sit there eating slices of that.
The vodka came out of me looking into the vodka world and saying, "Why do these products smell like this? I've got to get something better."
What's with the bottle? It's inspired by the legend
of the 13 crystal heads, right?
We did it because the legend of the crystal heads is about positive energy - enlightenment. The Mayans, the Navajos and the Aztecs were all supposed to have had these in legend and the heads were used to forward the tribe in a positive manner. Crystals have storage properties and the shaman would look inside them - he would see the future, the past and the present - to analyse how the tribe would move forward. We felt this positive energy would help our legend as we went out to sell this pure spirit, this clean spirit, this really superb and superior product.
So what do you drink when you're not drinking
I love wines. I like to drink red wine and white wine. I love a cold beer now and again and, of course, I do drink a Patrón. I love having a party and at the end of the dinner party serving Patrón XO Cafe.
What, for you, are the elements of a good
The people: it doesn't matter where it is, if you've got the right people. Preferably an outdoor space, a really good smoker and a barbecue - smoked turkey, smoked trout, smoked chicken, smoked meat; the grill for chops, steaks, swordfish and salmon. Then probably whipped parsnips, whipped turnips. Music: preferably a good old live R 'n' B band like Sharon Jones & the Dap-Kings, or Keith Hall - the great Australian blues man. Then, of course, good wines - good reds and whites to complement everything. A tub full of beer and a dance floor and basically just let it go.
What do you look for in a
Hole in the ground, genuine food, ethnic food. I like the out-of-the-way places that are dependable. I went to a restaurant on the French-Spanish border - a truck stop in a back road that you would have a hard time finding with a GPS. It sold simple Basque trucker food, but fresh salads and delicious grills and beautiful wines. It was really outstanding and it cost all of 30 bucks.
Do you have any down-time while you're here in
I'd like to drive out into the desert and put the pedal to the metal and go out and hit a kangaroo and cook the haunch. People eat it… If I killed a kangaroo with my car I wouldn't waste it; I'd prepare it and, of course, I'd have the greatest Australian wines with it by the side of the road with a crackling campfire.
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