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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.
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.
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.
Thicker, creamier milk, with a more pronounced almond flavour.
Who Anthony Tuong and Vuong Nguyen were looking
for a milk substitute to use in the smoothies they sold at farmers'
markets across Sydney. Unhappy with the long-life almond milks on
the market, they started making their own.
How The milk is made in a similar way to homemade cold-pressed almond milk, says Nguyen. The almonds are soaked in water overnight before being drained, blended with a little water, squeezed, mixed with some sea salt and bottled. The milk is then treated using high-pressure processing, a method of cold pasteurisation that applies extreme pressure to bottled milk - and many other foodstuffs, for that matter - rather than using heat to kill bacteria.
Why Inside Out almond milk doesn't contain the thickeners, preservatives, oils and other additives that might be used in heat-processed products. Tuong says that, at 22 per cent, their milk contains at least double the proportion of almonds found in other brands, which results in a creamier milk with a more pronounced almond flavour. It works nicely with coffee, too. Baristas who have experience using almond milk have been impressed by the results they're getting with Inside Out, says Nguyen. He reckons the milk gives the best frothing result of any almond milk in Australia. It's great in tea and hot chocolate, and Nguyen says it's also good warmed with honey and cinnamon and served over porridge.
Where Inside Out sells for about $7.95 a litre at selected health-food stores and farmers' markets in Sydney.
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