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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.
A taste of Manhattan's Lower East Side is coming to Sydney's city fringe this month.
For two nights only, Monday 22 August and Tuesday 23 August, New York City chefs Fabian von Hauske and Jeremiah Stone - chef-owners of Manhattan restaurants Contra and Wildair - are taking over the Harpoon Harry dining room.
"It's a big deal for us," says Stone. "We are even closing Contra for one week. It's a nice time of year to be in Australia and I can't wait to take some inspiration back to New York."
Contra opened on Orchard Street in New York's Lower East Side in 2014, and sibling restaurant, Wildair, followed in 2015, just a few doors down. Both restaurants opened to rave reviews from the likes of The New York Times and The New Yorker, and have since become known for their contemporary set menus that deploy French-ish, Asian and American flavours to winning effect (take Wildair's potato Darphin, uni and jalapeño, for instance, or pork Milanese with gribiche and mustard greens).
Harpoon Harry chef Morgan McGlone (the man behind Belles Hot
Chicken) met the Manhattan chefs at the Omnivore food festival in
Paris in 2012. "They're both really good buddies of mine, and
they're amazing cooks," he says. "The best thing about these
dinners is that you get to cook with all your friends. We were the
young bucks in 2012 and we've stayed in contact since."
While the menu for the Contra-Wildair stint at Harpoon Harry is yet to be finalised, McGlone says guests can expect a line-up that's heavy on Australian seafood with "a modern American twist."
This is the fourth instalment in the ongoing Friends of Harry's series, which has seen Belon chef James Henry, South Carolina pitmaster Rodney Scott, Africola's Duncan Welgemoed and Icebergs chef Monty Koludrovic all host special dinners.
Von Hauske and Stone will cook just the one sitting each night and there are only 45 tickets available for each dinner. The $110 ticket price will include snacks and a five-course menu, with the option of an additional wine or non-alcoholic drink pairing ($65 and $35, respectively).
Fabian von Hauske and Jeremiah Stone at Harpoon Harry,
Monday 22 August and Tuesday 23 August, 7pm; tickets are $110 for
snacks and five courses, excluding drinks. To book email
email@example.com or call (02) 8262 8800.
Harpoon Harry, 40/44 Wentworth Ave, Surry Hills, NSW, hotelharry.com.au/bar
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