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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.
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.
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.
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.
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.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
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.
Subtle in style, strong on character.
Christian Tucker and Breeze Callahan grew up as family friends in Canberra, but it wasn't until the pair moved to Melbourne independently as adults that they decided to work together. A year ago their design studio, Hank, was established and already restaurants such as Canberra's Italian & Sons and Lee Ho Fook in Melbourne have custom-made Hank pieces on the table. Hank's first product, Forbes, is a hand-moulded pepper mill made of concrete, brass and timber; and its sidekick, Ike, is a salt bowl.
Why the decision to design a pepper mill, Breeze?
They're either expensive or quite ugly, so we knew there was space for a pepper grinder that was a bit different.
What's the Hank production line like?
Christian is an industrial designer and has designed each and every piece that goes into the pepper mill. We don't turn the wood ourselves but we do make the moulds, mix and pour the concrete, and sand and assemble them. Because we do all that by hand in our shed, we can only make so many at a time.
Talk us through your choice of materials, Christian.
They're architectural, balanced and tactile, the concrete especially - it's quite tricky. I love doing something that I can't YouTube how to do. I just do it a hundred times over to understand what works and what doesn't.
Why the name Hank?
We like to name all of our products in a way that gives them an instant personality. We imagine Hank as a Swedish craftsman who moved to America in the mid-century and loved to make things by hand.
Hank, Forbes pepper mill and Ike salt bowl, $250 a set.
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