Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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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.
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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 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.
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.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Over the past 12 years Pilu at Freshwater has produced consistently great Sardinian fare and more than a few talented chefs. It's a restaurant that celebrates tradition yet its alumni include the boundary-pushing likes of Matteo Zamboni of Zambo and Acme's Mitch Orr. It also has sweeping beach views and a cellar crammed with wonders, making it the perfect place to spend a balmy evening, glass of vermentino in hand.
We'll be doing just that at this month's reader dinner when owner-chef Giovanni Pilu and head chef Jason Saxby present a four-course menu with matched wines, exploring Sardinia in new ways and old, wrought from local produce. "Our philosophy is produce-driven," says Pilu. "I'm a big fan of cooking and eating what is growing at the time, like I did back home in Sardinia."
Mirto-cured kingfish with sheep's milk yoghurt, beetroot and juniper.
First up is kingfish cured in mirto, a Sardinian myrtle-berry liqueur, followed by culurzones, a Sardinian staple. These wheat-shaped ravioli are traditionally stuffed with potato, but Pilu has chosen a more summery filling of salt cod, tomato and basil for the night. Rangers Valley flank follows - "the best beef in the world", Pilu says - charred and served with caponata, salty fried capers and pine nuts. And the Arabic-influenced flavours of southern Sardinia round things out in meringue with caramelised fig and saffron.
"It'll be relaxed, it'll be loud and everyone will be having a good time," says Pilu. Count us in.
Join us for dinner at 6.30pm on Monday 30 January at Pilu at Freshwater, end of Moore Rd, Freshwater, NSW. The cost of $140 includes four courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 9938 3331. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
Pilu at Freshwater reader dinner menu
* Mirto-cured kingfish with sheep's milk yoghurt, beetroot and
2011 Vigne Surrau "Millesimato" Vermentino, Sardinia
* Baccalà-filled culurzones with tomato and basil
2014 Vigne Surrau "Sciala" Vermentino di Gallura Superior, Sardinia
* Rangers Valley flank steak with caponata
2012 Vigne Surrau "Barriu" Isola dei Nuraghi IGT, Sardinia
* Meringata of caramelised fig, balsamic, corbezzolo honey and
2013 Vigne Surrau "Sole di Surrau" Passito di Vermentino, Sardinia
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