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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Reader dinner: Stokehouse, St Kilda

PEANUT SEMIFREDDO

PEANUT SEMIFREDDO

Join us to celebrate the reopening of St Kilda's landmark Stokehouse. We've saved you a seat.

Stokehouse is reborn. Three years after being destroyed by a fire, it's back and busier than ever - 24 hours after reservations opened in November, the restaurant booked out for weeks on end. But, fear not, we've saved you a seat at the beachfront eatery this April.

Manager Hugh van Haandel with chef Ollie Hansford.

You'll see a likeness to the first iteration of the restaurant - designer Pascale Gomes-McNabb has used a similar palette - but there are notable differences, too: the ceilings are higher, for a start, and the ocean-facing windows larger. Chef Ollie Hansford, returned to the Van Haandel Group after briefly heading up the kitchen at Gauge, has also added his own touches to the menu. The new peanut butter parfait, for instance, rivals the group's famed Bombe dessert in popularity. "It's one of the dishes we opened the restaurant with and it just flew out," he says.

Related: Stokehouse, St Kilda review

At the other end of the meal, the snacks kick off with oysters, then zesty cobia ceviche rolled in pickled daikon, and yellowfin tuna with cucumber and wasabi.

To follow comes smoked duck breast with chestnuts. "We keep the two breasts on the crown and stuff the cavity with freshly cut vine leaves," says Hansford. "Then we coat the crown with an umami-rich oyster glaze, put it in the oven and light the leaves."

Interiors.

The dinner, served with matched wines from Margaret River's Voyager Estate, will be a night to remember, he says. "I hope everyone is relaxed. Look, if people get a bit carried away and want to dance on the tables, we're happy with that, too."

Join us for dinner at 6.30pm on Tuesday 11 April at Stokehouse, 30 Jacka Blvd, St Kilda, Vic. The cost of $150 includes four courses, matched wines and a $10 onation to the Ovarian Cancer Research Foundation. To book, call (03) 9525 5555. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au

Stokehouse's reader dinner menu

* Oysters

* Cobia ceviche and daikon roll

* Tuna, kefir, cucumber and wasabi
2015 Voyager Estate Project Sparkling Chenin Blanc, Margaret River

* Grilled arrowhead calamari, salsa verde and bitter leaf salad
2013 Voyager Estate Chardonnay, Margaret River

* Roast Great Ocean Road duck breast smoked in grapevines, with caramelised oyster glaze, chestnuts and grapes
2013 Voyager Estate Shiraz, Margaret River

* Peanut butter parfait, dark chocolate, candied peanuts and double cream
2014 Voyager Estate Project Cane-Cut Semillon, Margaret River

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Latest news
David Thompson and Lennox Hastie are cooking a fiery dinner next week
15.03.2017
Ben Shewry to present at Western Australia’s first food and drink symposium
14.03.2017
Massimo Bottura invites you to dinner
13.03.2017
Tasting Australia returns
07.03.2017
Make mine a Grand Cru
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Reader dinner: Stokehouse, St Kilda
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