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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.
Showcasing the finest of Sydney's food, wine and
entertainment, the Little Sydney precinct at Royal Randwick served
up the perfect trifecta, writes Maya Kerthyasa.
The fascinators were out in force at Royal Randwick racecourse when Little Sydney popped up in April. The festival, now in its second year, gives Sydneysiders an echo of Flemington's Birdcage with deluxe restaurant marquees, a private courtyard for mingling and a whole lot of glamour.
Returning participants Icebergs and Chiswick were joined by newcomer China Doll. The marquees, set on the Rose Garden Lawn, were bigger and better than last year - Icebergs and Chiswick with a capacity of 300, China Doll's up to 150 - and also included a pop-up bar by the Keystone Group's Gazebo.
The brief at Icebergs, says owner Maurice Terzini, was for "urban warehouse farmhouse". "We tried to create a not-too-perfect environment," he says. And they hit the target with a blonde timber bar, bright low lounges and beachy hues.
The look at China Doll drew inspiration from the restaurant's signature blue and white mural. "We decided to take that idea and instead of dotting Chinese men around, we dotted horses," says chef Frank Shek.
Chiswick took an earthy approach with ceiling-mounted rocking horses, vegetable arrangements, rustic tables and olive-green walls. "We wanted guests to feel like they were walking into Chiswick," says chef Matt Moran, "but still know they were at the races."
Having a punt, of course, was the main draw, but whether or not the horses were the stars of the show is a moot point. Some guests were more excited with the prospect of black garlic fried rice, roast duck and bowls of sago pudding at China Doll. The eating at Chiswick kicked off with snacks such as lamb filo cigars and scallops with burnt eggplant purée, followed by a hearty feast of Moran Family lamb, honey-roast chicken, fillets of pan-fried ocean trout, steamed broccolini and heirloom tomato salad.
Squares of pizza evaporated from trays faster than you can say "salami" at camp Icebergs, while porchetta and a DIY antipasti counter replete with salumi, mozzarella and a spread of bright salads were also on offer. Terzini says he was aiming for a vibe that was "like going to lunch in a big farmhouse."
At the bar, glasses of Cîroc vodka topped with sparkling blood orange and Campari kicked the frivolity into top gear, while Pimm's cocktails at Chiswick were as bright and bubbly as the colourfully clad crowd.
In short, it was a day of great eats, fresh drinks and plenty of fun on the track. The perfect trifecta.
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