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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.
Flames have always been a central feature of Winter Feast, the food component of Hobart's annual Dark Mofo winter festival, but according to the Feast's food curator Jo Cook, there's fire and then there's fire.
"Every year Leigh Carmichael [creative director of Dark Mofo] comes to me and says: 'more fire, we need more fire'," she says. "And I think we're really going to give him what he wants this year - it's going to be pretty spectacular."
Central to the Feast, which is held on Hobart's waterfront, will be a large firepit glowing with the charcoal that Lennox Hastie, from Sydney's Firedoor, will be making in a pizza oven from cherry wood, apple wood, old wine barrels and grape vines.
Hastie is teaming up with Mona executive chef Vince Trim who is bringing his Heavy Metal Kitchen (a collection of wood-fired cooking equipment that includes a parilla and a "wall of fire" where whole beasts are cooked) to the Princes Wharf. Hastie and Trim will be using the firepit to cook a couple of dishes each night, one based around local shellfish, the other around local vegetables.
Cook says that the Feast this year is all about "eating new food".
"We want people to try something different, something unique to the Feast that you can't get anywhere else."
One of the ways she's achieving this is via the Winter Feast Co-Labs where she's hooked up a local chef and local business with a chef from another state.
"It's a great way to create new food," she says. "The locals know what food's available and what's in season right now, while the visiting chefs bring ideas from other places."
Each of the Co-Labs has its own charcoal barbecue to cook "new street food".
Melbourne chef Jerry Mai (Phò Nom), for example, is teaming up with Bruny Island Food's Ross O'Meara and local rice paper roll joint Mint, to create a char siu bao taco with lemongrass and chilli marinated pork caramelised over the charcoal and stuffed into the 'taco' with fresh herbs and chilli sauce.
Around 60 stallholders will also be on hand to push Tassie produce, and there's also a whiskey bar and a gin bar dispensing the good local distilled stuff.
Most of the dishes at Winter Feast will be priced around $10, to keep the event "affordable and non-elite".
"There's seriously something for everyone," Cook says. "We have a lot of vegan and vegetarian food and a lot - a lot - of meat."
There'll also be music, wine and, it seems, a hell of a lot of fire.
City of Hobart Dark Mofo Winter Feast, 4pm-10pm June 15-19, Princes Wharf 1, Hobart, Tas, darkmofo.net.au
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