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.
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.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
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.
The American hotdog meets the old Australian sausage sizzle at Woofys.
Much as we love a good Bunnings sausage sizzle, let alone the sorts of show dogs offered of late by the likes of The Dip and Rockpool Bar & Grill in Sydney, Miss Kitty's in Perth, and Sidecar in Hobart, there's something to be said for combining the virtues of the mobile hotdog stand with a quality product. Enter Woofys, a moveable fleet of Sydney sausage stands, modelled on the hotdog carts of New York. "I lived in New York for three years working in advertising, and I used to get a hotdog every night on the way home from work," says Woofys co-founder Tom Gibson. "When I came back here I thought, there's a market for hotdogs in Australia, so we put an Australian twist on it, called it a sausage sizzle, and now we have Woofys."
The sausages are made from grass-fed Angus beef, the buns are
soft and sweet, made for Woofys by Bronte Bakery, and the toppings
(beetroot purée, creamy slaw and deep-fried onion among them) are
as fresh as they come. When you get down to it, in fact, the only
thing noticeably American about Woofys is the cart. "We have The
Boss dog, which is like an American version of a hotdog, with
pickles, sauerkraut, mustard and tomato sauce, but everything else
is pretty Australiana," Gibson says.
Currently the Woofys fleet is mainly rolled out to events, but over summer a cart will be stationed upstairs in the restaurant at Bondi's Beach Road Hotel and two carts will be in Hyde Park for the Sydney Festival over January. Catch Woofys at the Beach Road Hotel, 71 Beach Rd, Bondi, NSW, Wednesdays to Sundays until the end of February.
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