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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.
Randwick gets a taste of Melbourne Cup glamour this autumn
The Melbourne Cup, as you may have heard, involves some horses running around a track. Some wagering goes on, too. But for many fun-loving Australians, the appeal of the racing carnival lies as much in the entertaining as in the races themselves, and it's with that thought firmly in mind that the BMW Sydney Carnival at Royal Randwick débuts a new look this year.
The Australian Turf Club is set to unveil a new marquee space modelled along the lines of the Birdcage, the VIP precinct at Flemington.
Top-name local chefs are being courted to produce Little Sydney, which will be populated with pop-up versions of some of Sydney's best restaurants.
Organisers are in discussions with Maurice Terzini, who is expanding his Icebergs brand into catering this year in a collaboration with Cherry Kitchen, along with the folk at Longrain as first starters.
So dust off your binoculars and feather your fascinator and we'll see you there.
The Little Sydney event will be held over two consecutive Saturdays: 12 and 19 April; BMW Sydney Carnival, 22 March to 26 April, Royal Randwick, Sydney, NSW.
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