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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.
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?
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
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.
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.
What makes a prize-winning rasher of bacon? Does it come down to the streakiness, the thickness of the cut, or the flavour of the cure? For the judges of Australian Pork's Bacon Awards, it's all of the above.
The judging panel, led by fleischmeister, or master butcher, Horst Shurger, undertook the enviable task of tasting 125 bacons from all around the country, the winners of which - Pialligo Farm Smokehouse full-rasher and dry-cured bacon in the artisan category and Bertocchi hickory-smoked bacon in the nationally available category - were announced last Wednesday in Sydney.
"We're very proud of our product and it's great to see it recognised," says Charlie Costelloe of Pialligo Farm Smokehouse, who reckons his award-winning bacon works best in good old fashioned bacon and eggs and fares pretty well on a bacon sandwich, too. "You get a nice crispness ," he says, "it doesn't have a lot of shrinkage because you don't have any moisture leaking out, so you get it nice and crisp with good meat quantity and just the right amount of fat."
The announcement coincides with the launch of Bacon Week - an inaugural effort from Australian Pork to put the spotlight on the quality of our country's pork meat and encourage consumers to avoid inferior, cheaper imported products and shop locally when it comes to their bacon.
"We use Bacon Week as a chance to highlight the quality bacon produced by passionate processors with the Australian Bacon Awards," says Australian Pork Limited's Mitch Edwards. "[It's] a great opportunity to celebrate the magical meat that is bacon and raise awareness of the great-quality bacon produced here from 100 per cent Australian pork."
And they've got the muscle of some key food-industry players behind them, too. Over the course of the week, Gelato Messina will be serving bacon-infused gelato in its stores, Eau de Vie will be mixing bacon-washed Bourbon in its cocktails and restaurants such as Pendolino in Sydney, Huxtable in Melbourne, Gerard's Bistro in Brisbane and Bistro Dom in Adelaide will be featuring the star ingredient in specials across their menus.
"Bacon engages the imagination of Australians," says Edwards, "and we hope they'll support Australian pig farmers and processors during Bacon Week and beyond."
Bacon Week runs 22-28 June. Check out Australian Pork's website for more information.
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