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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.
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 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.
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.
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.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
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.
On the very short list of items that improve the pure joy that
is natural Canadian maple syrup, bacon is followed closely by
Luke Powell of Sydney's LP's Quality Meats is rich in both those things and after spotting a very narrow gap in the market, has created the only thing we're going to pour over our pancakes from now on - smoked maple syrup.
To make it, Powell lights up the restaurant's smoker with applewood and smokes the organic Canadian-sourced syrup in trays for around three hours. "We continually taste it so it doesn't taste like an ashtray," he says, "then it gets strained and bottled."
You can usually smell LP's before you see it. All its meats are smoked in-house, from short ribs to chickens, sausage to lamb belly. As well as selling bottles of the syrup at the restaurant (for maximum Sunday morning breakfast wins), it's also mixed into cocktails, and used for glazing meats and Christmas hams at Powell's house.
We've spotted it around town too; the team at Newtown café 212 Blu pour it into milkshakes and stir spoonfuls into cold-drip coffee as a sweetener. It's also available in Melbourne at Andrew McConnell's Meatsmith on Smith Street in Fitzroy. Make sure you pick up some top-quality local bacon to go with it.
Looking for some recipes to try using smoked maple syrup? How about:
Maple pear and muesli crumble
Pecan and maple pie
Southern fried chicken with smoky maple caramel
Maple bacon and pumpkin tart
LP's Quality Meats Smoked Maple Syrup, $28 for 500ml, Suite 1, 16 Chippen St, Chippendale, NSW, (02) 8399 0929, lpsqualitymeats.com.
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