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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
"Sea corn and dairy cow", "meat hen in chamomile" - Shaun Quade
and John Paul Fiechtner don't like to give too much away, judging
by the menu at their new South Melbourne restaurant, Lûmé. "We're a
fine-dining restaurant, but I hate calling it that," says Quade.
"We like playing around with people's perceptions a little more
than what's expected."
Technique and imagination are the most valuable players at Lûmé, which should come as no surprise, given the time Quade clocked at Quay and Biota, and Fiechtner spent at Le Chateaubriand in Paris and Hong Kong's Bo Innovation.
"A lot of people are scared of technique-driven food," says Fiechtner. "For us flavour always comes first, and then we play around with it."
For this month's Fine Dining Lovers' reader dinner, Lûmé presents a five-course tasting menu (with a few surprises in between), alongside matching wines chosen by sommelier Sally Humble.
A dish of emu and pearl is a playful start, with pearl meat mimicking a dinosaur's egg, the emu cured with salt and miso. Chamomile-brined chicken is up next, followed by Lûmé's "more Australian" version of a deconstructed black pudding, using lamb's blood along with native Tanami apples and their skins.
And to end the evening? A simple piece of nutmeg, of course. Well, we wouldn't be too sure.
Join us for dinner at 6.30pm on Monday 28 September at Lûmé, 226 Coventry St, South Melbourne, Vic. The cost of $150 per person includes five-plus courses, wines by the glass, Sanpellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9690 0142. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
* Sour brioche
* Spelt pretzel
* Emu and pearl
Uehara Shuzo "Soma no Tengu" Usunigori, Shiga, Japan
* Sea corn and dairy cow
2011 Bannockburn Chardonnay, Geelong
* Artichoke and praline
* Meat hen cooked in chamomile
1999 Nakano BC "Chokyu" Koshu, Wakayama, Japan
* Lamb's blood ganache
Custard & Co barrel-aged, special-release apple cider liqueur
* Artichoke and praline
* Cacao pod from Maralumi
Simão & Co Vintage Fortified, Rutherglen
* A simple piece of nutmeg
SPONSORED BY FINE DINING LOVERS
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