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.
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.
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.
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.
Swan Street in Melbourne's Richmond is on the up. Just a few
months back we reported that our favourite fried-chicken slinger,
Morgan McGlone, would open another outpost of Belle's on
Swan Street. Now comes The Ugly Duckling, East Richmond's newest
wine and cocktail bar, which is anything but ugly.
A project by David Abela (founder of 3 Degrees Marketing), Andrew Ryan (Mitchelton Wines, Melbourne Pub Group), and Daniel Vid (Circa, Newmarket Hotel and Middle Park Hotel), The Ugly Duckling opens this week on the site of one of Melbourne's first department stores, Balls Corner, a 19th-century, heritage-listed building.
Abela has owned the property for 10 years and, unsure of exactly what he wanted to do with it, he's always referred to it as the ugly duckling."The exterior of the building is quite ordinary and can be easily dismissed," he says, "but when you look a little closer, there's something special about it. It feels intimate and residential."
Melbourne design-firm Hecker Guthrie is responsible for the fit-out, which features a dimly lit space at the front with a custom-designed, grey marble bar, and a larger seating area underneath the building's original glass atrium at the rear. Plenty of indoor plants, natural wood surfaces and Bouroullec furniture lend the space a conservatory-like feel.
The menu, Abela tells us, is focused around "European-style hospitality" and dishes "that enhance and support the drinking experience". So far, this includes warm olives and truffle potato crisps (served on handmade ceramics from Mud Australia), plus larger boards of cheese from Richmond Hill Café & Larder and charcuterie. On the drinks front, there are more than a hundred wines, including Giaconda Chardonnay and Patrice Rion Burgundy, and plenty available by the glass.
"Andrew, Daniel and I love entertaining," says Abela. "We wanted to create somewhere that's as equally suited to a pre-dinner Peroni as it is to a long night of wine and cocktails with friends."
Barman Nick Selvadurai (formerly of Cookie) will mix cocktails such as the Bitterball Bucks (Tanqueray 10, pink grapefruit juice, Campari spheres, Champagne) and, for the after-dinner set, handmade chocolates from Malvern's Ministry of Chocolate are available from the bar.
"It's a similar feel to how you'd entertain at home," says Abela. Albeit a home with a full suite of Riedel.
The Ugly Duckling, 238 Swan St, Richmond, Vic, (03) 9429 1498; open daily 3pm-1am.
Not in Melbourne? Here are six other cosy bars from around the country.
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