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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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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
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.
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.
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.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
In a move described by chef Neil Perry as "like losing Apple in
the agriculture world", prize-winning wagyu producer David
Blackmore may have to abandon his Victorian farm after the local
council denied him a vital permit.
Blackmore's 1350-strong herd of prized full-blood wagyu cattle may be looking for a new home after concerns from neighbours about machinery, noise, dust and birds on the 150-hectare farm. In what has been construed by the Victorian Farmers' Federation as a right-to-farm issue, Murrindindi Shire Council last month ignored the advice of its own planning department in rejecting Blackmore a permit for what it has contentiously described as "intensive animal husbandry".
It's a description Blackmore says is out of step with the kind of innovative farming practices that saw him take his animals out of a feedlot four years ago to be intensively fattened while grazing on natural pasture. "No statutory body has raised an objection to what we do here," he says." The council even rejected the advice of its own expert it brought in. This is going to be an Australia-wide issue as farming becomes more intensive."
The shire's acting chief executive officer Michael Chesworth in a press release acknowledged the level of interest in the Blackmore case, but said the issue was about finding a balance between "growth and economic development (and) the need to manage impacts of intensive farming practices on the amenity of the surrounding area".
Blackmore, who has been rearing his prized herd outside Alexandra, in Victoria's Central Highlands, since 2004, says he is unsure whether he and his wife will appeal to VCAT ahead of the late-August deadline. "It's too early to make the call to fight or leave, but I'm 65 years old and we've put our lifetime's work into this. We're running a bit scared."
A petition started by Perry at change.org urging the state and federal governments to intervene had gathered 1890 supporters at the time of publication. "This is a world-class, best-practice farm… and I mean world-class in every way," says Perry. "There are no other wagyu farms doing it as sustainably or humanely as David."
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