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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 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.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
As kale's popularity has soared, more and more growers have been planting it. Hence this winter, it'll be more reasonably priced. Sure, there'll still be bunches for $6 in upmarket stores, but I've already seen it at $2 a bunch in some supermarkets and greengrocers.
The mania for kale over the last 18 months has been remarkable nonetheless. It reminds me of the fad for kale's sibling, cavolo nero, a decade or so ago, and the craze for wild rocket a decade before that. It's more intense, though, because kale's moment has been driven by a zeal for its supposed health benefits.
For those of us who take our super-foods with a grain of salt
and pepper, I can highly recommend it as a worthwhile addition to
the veggie patch. Kale, like cavolo nero, is a kind of cabbage that
doesn't form a head. It's easy to propagate and enjoys frosty
mornings. The leaves are very firm; so much so that you can
deep-fry them or drizzle them with oil and crisp them up in a hot
oven. I like to shred mine finely and sauté it quickly - long
enough just to wilt - and finish with a smidge of garlic. I serve
it as a bitter foil to rich food, such as duck confit.
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