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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.
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.
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.
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.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Full-flavoured meat aged gracefully.
WHO Neil Prentice grows highly regarded pinot noir at the family farm at Moondarra, overlooking the Latrobe Valley. It's here that he also breeds and pasture-fattens his full-blood wagyu herd. These cattle are normally sent to slaughter at around four years of age, but recently Prentice has been experimenting with bringing the meat of his older breeding animals to market. He calls the meat Furui Ushi, Japanese for "old cow".
HOW Prentice's breeding cows reach a point where they're too old to have calves at around 12 years of age. Instead of sending them off to the cattle yards to be sold for pet food, Prentice nurtures the animals and feeds them on prime pastures and a little extra grain. Their meat is then dry-aged for 30 to 90 days, an essential step to tenderise the meat of older animals.
WHY For those who like full-flavoured beef that offers some resistance to the tooth, this is possibly the best steak in the country. It's got the marbling you'd expect from wagyu, interlacing lovely ruby-red flesh. Make no mistake, it calls for a sharp steak knife, but it's also juicy and deeply, earthily flavoursome. Moondarra sirloin steak cooked on the charcoal grill at MoVida Aqui, rested and simply served with salt, recalls the quality of the steak served at the acclaimed Asador Etxebarri in the Basque Country.
WHERE Find Moondarra Furui Ushi sirloin on the menu at Brae and MoVida, and for around $38/kg at Butchers on George, 26C George St, Moe, Vic, (03) 5127 2018.
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