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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.
Talk about big shoes to fill. First it was Noma's Sydney home. Now, on the same
waterfront site at Barangaroo, comes Cirrus. The fourth establishment from Brent
Savage and Nick Hildebrandt, the names behind Bentley, Monopole and Yellow, it's a step in a new direction. The
focus is seafood but, says Savage, it's also about new
"The type of cooking we're doing at Cirrus is very different to our other restaurants," the chef says. "The palate is much broader. We're using native ingredients, but there's also umami and Asian undertones."
The inspiration behind the restaurant's name is the (broadly) cloud-shaped Anadara building in which it's located. The interior designed by Pascale Gomes-McNabb, Savage and Hildebrandt's collaborator on Bentley, Yellow and Monopole, is warmer and more eclectic than the Noma fit-out.
"Pascale still has quite a few tricks up her sleeve," says Savage. "There are some weird and wacky elements, including a vintage speedboat hanging from the ceiling."
Join us and be among the first to savour this new direction. The menu kicks off with a platter of oysters, marinated prawns and cured cobia, followed by raw kingfish in yuzu. Whole snapper in a native-pepper sauce, to share between two, is steamed then baked and served with crisp fried warrigal greens, saltbush, basil and mint. Rounding out the meal is a chocolate cake layered with orange jelly, orange marmalade and wattle cream. "Wattle has a real depth about it," says Savage, "like coffee, so it works really well with the chocolate."
Hildebrandt is recognised as one of the top sommeliers in the country (and Gourmet Traveller's 2015 Sommelier of the Year), so you can count on the wine side of things being as exciting as the food.
Read our interview with Savage and Hildebrandt
about the Cirrus menu and design inspiration here.
Comparisons with the site's previous tenant, Savage says, aren't something to which he and the team have given much thought. "Cirrus is about having delicious, sustainable seafood in a casual setting. Noma was a once-in-a-lifetime experience; we're hoping that people want to, and can, come back to Cirrus again and again." We're there.
Join us for dinner at 6.30pm on Monday 24 October at Cirrus, 23 Barangaroo Ave, Sydney, NSW. The cost of $140 includes four courses and matched wines, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 8214 0505. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au
Cirrus reader dinner menu
* Oysters, prawns and cobia
2015 Domaine du Belle Vue "Gabbro" Muscadet, Loire Valley
* Kingfish with yuzu, daikon and black bean
2016 Unico Zelo "Jade & Jasper" Fiano, Riverland, South Australia
* Snapper and sour native-pepper sauce
2015 Circe Pinot Noir, Gippsland, Victoria
* Chocolate, wattle and orange cake
2010 Domaine Bertrand-Bergé Rivesaltes Grande Réserve Ambre, Languedoc-Roussillon
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