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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.
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?
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.
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
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.
A number of Sydney's leading chefs and creatives are pairing up to cook you dinner (and then some) at Carriageworks.
Two heads, it's been said, are often better than one. And from 27 May until 18 June, the Sydney Table dinner series will pair a chef with a different visual artist, photographer, dancer or florist to get the creative juices flowing.
Each duo will design and execute a one-off dining experience for the series, which will be held at Carriageworks in Eveleigh as part of the Vivid Sydney program. Kicking things off is Acme chef Mitch Orr in collaboration with dancer, choreographer and Sydney's favourite instructor in Beyoncé moves Amrita Hepi (or, as Orr calls her, "the straight flame emoji"). Their dinner will be "Acme steeze" down to a tee, he says. "Amrita is a really good friend and incredibly talented. We'll be doing something loud, tasty and interactive that takes the piss a little."
Ester chef Mat Lindsay is taking a slightly different tack, choosing ceramicist Ion Fukazawa as his collaborator. "Ion makes the glazes for his plates, bowls and cups out of the spent ashes from our oven," says Lindsay. "We've only just started planning, but hopefully there'll be some live fire and cooking in ashes involved, and maybe our dish of burnt leeks with sesame and breadcrumbs."
Other dinners in the series include evenings by former Noma alumnus Sam Miller (of Silvereye) with artist Lisa Madigan, Hamish Ingham ( Bar H, Banksii) with designer Vince Frost, and Mark Best ( Marque) alongside photographer Petrina Tinslay. Bloodwood chefs Claire van Vuuren and Mitchell Grady, meanwhile, will collaborate with florist Anna McMahon on their dinner, and former Bird Cow Fish chef Alex Herbert will team up with illustrator and muralist Thomas Jackson. A last-minute addition teams up GT's own art director Anna Vu, who illustrates the blog Good Food Crap Drawing, with the Pinbone team for a dinner on June 16. "She's the greatest human I've ever met," says Pinbone's Mike Eggert. She really gets Sydney dining, she doesn't take it too seriously, she's got a fantastic eye for what's cool and translates that in a brilliant way. The menu will definitely include Texta-friendly food. We might get everyone to draw too."
The chefs will use produce from the Carriageworks Farmers Market, and other than that it's free rein for what goes down at the dinners. Included in the $150 ticket price will be the set menu, a dry Archie Rose Martini with river mint distillate, Asahi beers and Cake Wines - and attendance will be capped at 50 guests to keep things intimate.
"I wanted to bring the best of food and art together in one room," says chef and Carriageworks creative director Mike McEnearney, who helped put together the line-up. "It's like eating in the green room with your favourite chef or creative."
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