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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?
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.
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.
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.
Tony Conigliaro's pale, clear, otherworldly version of a Bloody Mary at Dinner by Heston Blumenthal is a thing of wonder and a must for any self-respecting cocktail hound. The problem, until now, was that access to the Bloody Mary was restricted to restaurant guests. That changes this week when Dinner's glamorous old school bar opens to all comers from 10 every night.
Conigliaro, a pioneering London-based cocktail expert, is flying into Melbourne this week and will be behind the bar from Wednesday through to Saturday fine-tuning the list and introducing several new cocktails that he and Dinner chef Ashley Palmer-Watts have been dreaming up at The Drink Factory, a London-based "laboratory where concepts are transformed into drinkable realities by a host of machinery and techniques normally associated with chefs and science".
"I've known Heston and Ashley for a number of years now so it was quite a natural progression for us to work together on the cocktails at Dinner in Melbourne," says Conigliaro. "It's a collaborative process in that we got to experience the work in the Dinner kitchen and have access to their historical reference points and research for the food. We like to keep ingredients fresh and in line with the desires for the season."
New drinks on the list include an Australian representative among historical English and American references (Bucks Fizz, Mint Rickey, Olive Leaf Martini). The Terroir Barossa consists of vodka distilled with flint, clay and fern that "represents the flavour of Australian soil".
It's also the end point of the list's "journey" from England to Australia that starts with White Cliffs, a chalk liqueur and Champagne concoction representing the Dover landmark.
But for local cocktail lovers, Conigliaro's arrival in Melbourne also marks a starting point by releasing his unique booze alchemy to a wider crowd. Drinks at Dinner may well become a thing.
Dinner by Heston Blumenthal,Crown Towers, Level 3, 8 Whiteman St, Southbank, Vic, (03) 9292 5779, dinnerbyheston.com.au
Bar open to the general public daily from 10pm-midnight.
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