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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.
Sydney cocktail-lovers, here's some news to raise a glass to. Two of the nation's finest bartenders, Luke Ashton (late of Vasco) and Charlie Ainsbury (latterly a frontman at Eau de Vie), have joined forces like a cocktail bartending Voltron to give the local drinks scene a serious shake and stir. This Must be the Place opens on Oxford Street on Wednesday, February 18, and with so much skill behind the bar (both Ashton and Ainsbury have represented Australia in the Diageo World Class international finals, so having both under one roof is almost unfair) there's plenty to look forward to. Here's the inside scoop.
There are two parts to the formula
While the main bar, on the first floor of the Oxford Street space, is being fitted out, a pop-up bar will open on ground level. This temporary space may become a permanent fixture, but for now it's a Spritz bar, specialising in more the white-wine kind than the Italian Aperol or Campari variety.
Cocktails are king
Expect to see drinks made from the likes of "lengthened cold-pressed juices or house-made sodas with seasonal shrubs and syrups," Ashton says. That could be The Emerald City, which combines lime, white vermouth, gin and pineapple, or something as outré as the Rose Gold, which gives rosé a twist with quinquina liqueur and grapefruit oil. There'll be one or two cocktails on tap, a rotating craft beer, and a "base wine macerated with seasonal fruits and herbs" fortified with a shot of a spirit, liqueur or apéritif. Classic drinks will be available in variations "to encourage devotees of the Negroni, for example, to try all the delicious half-children they gave birth to". There'll be food, but not a lot of it to start.
They want you to feel comfortable
The pair want to create a space and a style of service that's "professional but casual, caring and sincere" - a bar that's as easy to walk into as a café. "A place to drop into for a quick drink on the way home," says Ashton, "or somewhere to while away the evening with friends." The design, Ainsbury says, is plywood, matte black, white, teal and metal surfaces with a concrete floor and touches of reclaimed timber.
They're leaning green
"We'll be looking to use as many whole ingredients as possible to minimise waste," Ashton says. The aim, he tells us, is for the bar to have "an environmental and social conscience". They plan to achieve this through simple efforts: using surplus lemon peel for house-made syrups and lemonade, say, or crafting their own sodas and cold-pressed juices, and making sure all waste is composted where possible. "Nothing major," says Ainsbury. "We just have to be more aware of what we're throwing away."
This Must be the Place, 239 Oxford St, Darlinghurst, NSW
This article was updated in February, 2015.
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