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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.
Arm yourself with these simple tips and tricks.
The key to throwing a memorable dinner party, while also being able to escape the kitchen while it's all happening, is putting a little thought into your menu - and the appliances you'll use to create them.
Make the most of your time
Plan ahead a little to devise which elements can be prepared in advance of the first door knock. Soup is a classic entrée, and can easily be made even a day early. In fact, roasted cauliflower soup actually benefits from extra time to develop flavour in the fridge. It's easily prepared in just half an hour and will only need to be reheated and garnished when you're ready to serve.
Another trick to keep up your sleeve is quince-glazed pork. Aside from being impressive, it's quick to prepare, and a side of make-ahead celeriac mash is an easy element to tick off your list earlier in the day.
Now that there's plenty of time to spare, cap off the night with a flourish in the form of a chocolate coconut meringue pie. This show-stopper can be made in advance and chilled. Whip up the espresso-flavoured Italian meringue closer to the pointy end of the evening, and all there will be left to do is take orders for espresso.
A few simple touches can lend a sense of occasion to your table. Candles and flowers are essential. One grand flower arrangement makes for awkward dining; instead, place a line of three smaller bunches along the table (three is the magic, harmonious number when it comes to styling). And keep them uniform for a more streamlined effect.
To create a twinkly, warm atmosphere, groups of tealights in glasses bring a magical touch to the table. When it comes to dinnerware, underplates lend a sophisticated look, especially under soup bowls.
Tie everything together with a colourful table runner fashioned from a length of eye-catching fabric.
Dinner looks better already.
This article was brought to you by Winning Appliances.
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