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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?
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.
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.
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.
Billy Kwong has reopened in new Potts Point digs and you can
join us to celebrate Chinese New Year.
Billy Kwong has landed in Potts Point. Kylie Kwong spent two months moving from its Surry Hills birthplace to the new Macleay Street digs, and it's been time well spent. Billy Kwong 2.0 is bigger and better than ever, which is why we're thrilled to be collaborating with Kwong for a Chinese-Australian feast in celebration of the Lunar New Year.
"What you can expect from the new Billy Kwong is basically everything I've always wanted to offer but I never had the space or the wherewithal," says Kwong. "We have a huge restaurant with a 140-seat capacity, we have 24/7 online booking, we have an amazingly beautiful bar... but I think it's important to note, too, that we're trying to maintain that same cosy, intimate, mad, magical feel of Crown Street, Surry Hills, but in a much bigger and more comfortable space."
The spirit of Crown Street lives on through the menu, too, which offers all the Billy Kwong classics along with some new thrills. Mark Eather's ocean trout, for example, which at Surry Hills was served as siu mai dumplings, makes a comeback as tartare. Steamed mini pork buns, meanwhile, are jazzed-up with honey from hives on the rooftop of nearby Wayside Chapel.
So join us on 23 February as we ring in the year of the sheep (ram or goat, if you prefer). Gong xi fa cai.
Join us at 6.30pm on Monday, 23 February at Billy Kwong, shop 1, 28 Macleay St, Potts Point. Bookings (02) 9332 3300. The cost of $120 per person includes natural beer, wine by the glass, Sanpellegrino waters and $10 donation to the Ovarian Cancer Research Foundation. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au
* House olives
* Goong Goong's pickles
BK-Nomad Bespoke Beer
* Tartare of Mark Eather's ocean trout
* Steamed vegetable and St Canice Parish warrigal greens dumplings
* Steamed mini pork buns with Wayside Chapel honey
2014 Shobbrook Bianco, Adelaide Hills
* Bruce Collis snapper fillet steamed with ginger, spring onion and shiro shoyu
* Red-braised, caramelised Flinders Island wallaby tail with black bean and chilli
* Steamed Kurrawong organic choy sum with tamari
2012 Panevino Peggio 1, Sardinia
* Stir-fried native crustaceans with house XO, sticky pork, sea parsley, sea blite and samphire
* Stir-fried Australian native greens with ginger
2013 Mosse Moussamoussettes, Loire
* Merna Taouk and KK's Davidson's plum and buttermilk ice-cream
* Merna Taouk and KK's fair trade chocolate mousse
Sponsored by S.Pellegrino / Acqua Panna
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