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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.
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.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
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.
Roll up for the hottest tickets in town. We're delighted to
announce an exclusive reservation at Melbourne's Dinner by Heston
It's time to brush up on your culinary history - Dinner by Heston Blumenthal has landed at Melbourne's Crown complex to give Australians a tasty crash course in British food through the ages.
"Heston and I discovered that there was a plethora of gastronomic history that looked untouched," says Ashley Palmer-Watts, executive chef of both Dinner Melbourne and London, and The Fat Duck Group.
"We were inspired by the flavour combinations and Old English
explanations for putting dishes together."
At Dinner's new digs on the Yarra, the team delivers all the magic of the historically inspired dishes of the London original with an Australian accent. In place of calf's tail in the Rice & Flesh (circa 1390), for instance, is spiced kangaroo in a saffron-scented risotto. "Integrating Australian flavours changes the dishes," says Palmer-Watts. "They look closely related, but they're not the same."
On 21 February, GT will host a lunch at Dinner featuring, among other classics, the famed Meat Fruit, a confection of chicken liver parfait and mandarin jelly, and powdered duck breast with artichokes. Bollinger, along with other picks from the sommelier, will be poured en magnum. The grand finale is classic Blumenthal wizardry: ice-cream conjured tableside from a trolley of billowing vapours. See you there.
Join us for lunch at noon on Sunday 21 February at Dinner by Heston Blumenthal, Crown Towers, level 3, 8 Whiteman St, Southbank, Vic. The cost of $230 per person includes six courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9292 5777. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
Dinner by Heston Blumenthal menu
Bollinger Special Cuvée
* Hay-Smoked Ocean Trout (circa 1730)
2014 Jim Barry "The Florita" Riesling, Clare Valley
* Meat Fruit (circa 1500)
2012 Disznók Tokaji Furmint Late Harvest, Tokaj-Hegyalja, Hungary
* Rice & Flesh (circa 1390)
2014 Head Wines "Nouveau" Touriga-Montepulciano, Barossa Valley
* Powdered Duck Breast (circa 1670)
2012 Ergo Sum Shiraz, Beechworth, Victoria
* Tipsy Cake (circa 1810)
2010 Carmes de Rieussec Sauternes, Bordeaux
* Ice-Cream Trolley
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