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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
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.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
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.
How do you manage the trade-off between freshness and convenience when you're shopping for Christmas lunch?
Christmas is huge for fruit and vegetable retailers and most of
the produce - barring a few soft, leafy lines - passes through the
wholesale markets in the two weeks prior. The leading retailers
covet and hoard the best produce, so you'll be rewarded and less
stressed if you follow suit and get organised early. Given
Christmas falls on a Wednesday this year, the Friday or Saturday
before isn't too soon to start shopping. Before you even write your
shopping list, clean your fridge. And by clean your fridge, I mean
really clean it: empty it, wipe it out with hot soapy water, dry it
thoroughly and restock it with only those items you know you're
going to use.
Once you've bought your produce, spend some time breaking it down and packing it away restaurant-style. Put on your favourite podcast as you cut the broccoli into florets; pick and wash the spinach and rainbow silverbeet; remove the outer leaves of cos and radicchio; pare the spring onions; peel and chop the pumpkin; quarter and seed the capsicum. Then pack it all into snap-lock bags, squeezing the air out before sealing. You've now got veg that takes up minimum space, will keep fresh for a week and is ready to cook.
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