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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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
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.
Here's the story behind it.
Heading the kitchens at two of the hottest restaurants in the country, the Cantonese powerhouse Mr Wong and the Asian-inflected freestyle party that is Ms G's, Dan Hong knows a thing or two about noodles.
Throw in the fact that, as the son of veteran Vietnamese local hero restaurateur Angie Hong, and the chowhound adventures in street and suburban dining that have made him one of Instagram's most closely watched cooks, and you've got a very good reason to see what Lord Hong means when he talks about using his noodle.
In this session, it means a trip to Japan in the form of cold somen with crabmeat, leeks and ginger, then an excursion back to China with a spicy lo mein mix of fresh egg noodles, Angus beef, mushrooms and XO sauce. It's entirely possible that there'll also be some discussion of sneakers, R'n'B and Hong's latest eating discoveries, but we'll leave those for the night.
Using your noodles
Harvey Norman @ domayne, 84 O'Riordan St, Alexandria, NSW
Date & Time
7pm, Wednesday 20 April
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