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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 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.
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.
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.
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.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Chef Nathan Sasi has settled into his marble-floored,
heritage-listed basement kitchen on Sydney's George Street with all
one needs to feel at home - a wood-fired rôtisserie, a 400-litre
milk vat, and more than 10 kinds of salumi hanging from the
Mercado is a showcase for the love of Spanish flavours and a focus on nose-to-tail cooking that brought Sasi acclaim at Nomad in Surry Hills. The pig's head on the counter is just a taste of what's to come.
"I fell in love with the cuisine, history and lifestyle while I was working around Spain," he says. "Anywhere that has siesta in the afternoon is a place I want to live."
You're invited to Mercado for a five-course menu showing Sasi's commitment to making everything from scratch, whether it be buffalo ricotta made with milk from Eungai Creek on the New South Wales mid-north coast, or the truffled mortadella he fashions from prime cuts of pork and beef. "We've tried to incorporate the history and the food you see in southern Spain today with influence from Morocco and the Middle East," he says.
And, yes, if you've read our review or seen our video, you'll be pleased to learn the smoked wagyu sandwich (maybe the best thing since sliced bread - or in it) is a lock.
A glass of muscat and two desserts bring things to a sweet close: "fat from heaven", a fl an traditionally made from yolks left over from clarifying sherry, and dulce de leche ice-cream with Sasi's favourite ingredient, bacon.
Join us for dinner at 6.30pm on Monday 25 July at Mercado, 4 Ash St, Sydney, NSW. The cost of $130 includes five courses and a $10 donation to the Ovarian Cancer Research Foundation.
To book, call (02) 9221 6444. For more on the OCRF, call
1300 OVARIAN or visit ocrf.com.au.
* Buffalo milk ricotta, truffle honey
* Fish and chips
* Ortiz anchovy tart, roasted bullhorn peppers
Mandarin and Almond Spritz
* Smoked wagyu tongue in brioche, pickled green tomato
* House-made truffle mortadella, pickled guindillas
2014 Eidosela "Breizo" Albariño, Rías Baixas
* Turkish ravioli of wood-fired pumpkin, yoghurt and isot
2014 Muga Barrel-Fermented Viura, Rioja
* Spit-roasted whole suckling pig
* Dripping potatoes, roasted garlic crème fraîche
* Wood-fired carrots, almond dukkah, tea-soaked currants
2014 El Castro "de Valtuille" Mencia, Bierzo, or 2014 Celler Cecilio Billo Garnatxa Syrah Blend, Priorat
* Fat from heaven
* Dulce de leche ice-cream, butterscotch, candied bacon
2012 Fusta Nova Moscatel, Valencia
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