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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 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.
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.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
It was Navajo collar tips, pointy shoes and seriously coiffed
hair all around as the extended family of Porteño, Sydney's
favourite rockabilly asado hangout, rocked out to celebrate the
launch of Recipes for a Good Time (Murdoch, $59.95, hbk),
the first book from chefs Ben Milgate and Elvis Abrahanowicz. With
people from the music, food, design and publishing worlds
jitterbugging alongside booksellers and the restaurant's regulars
to the beat of Pat Capocci's "Two-Timin' Playboys", it was clear
that the book's title is no idle boast: these guys know how to
throw a party.
The food Finger-lickin' hits from the book, naturally enough - Bodega's signature raw fish on char-grilled bread and the Porteño bar menu's pulled pork buns among them.
The drinks The big favourite of the night was a house special, the neoclassic Banana Old Fashioned.
We loved The book, definitely, and the care all the guests had taken to dress to the nines, but perhaps most memorable was the intensity of sentiment from the well-wishers in the room. Good times for all.
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