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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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
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.
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.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
I'm keen to get in on this pickling thing, Hugh. Where's a
good place to start?
Plums and pears are annual staples at our place simply because they dominate our garden. New this year, though, are pickled sour grapes (an emotionally confused condiment if ever there was one). They came about when a nearby friend and vigneron was thinning unripe bunches of grapes on his pinot vines. Pickled, they're a knockout. The basic recipe for pickled fruit is a 1:1 syrup of sugar to vinegar (I prefer raw sugar and apple cider vinegar), brought to the boil with spices (allspice, cloves and cinnamon are basic). Do the fruit in the syrup in small batches to ensure that the fruit is cooked through (and pasteurised), but not collapsing and mushy.
If the fruit overcooks, just purée it and turn it into a sauce. Pickling the likes of fennel and fungi calls for a seasoned vinegar rather than a syrup. Pasteurise the sliced-diced vegetables either by blanching or baking. Season the vinegar with salt, pepper, caster sugar, garlic, bay, thyme and dried chilli, bring to a boil, then simmer for five minutes. Pack vegetables into sterilised jars and pour on the hot vinegar. Top each jar with a tablespoon of olive oil and you're done.
Illustration Lauren Haire
Want more ideas for pickling? Check out our collection of pickle and preserve recipes.
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