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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.
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.
What's the key to nailing a really good classic Sunday roast?
First, and it almost goes without saying, buy the best-quality
meat you can afford. Speak to your butcher about what you're
thinking of cooking and what he thinks is best on the day.
Something on the bone will make your roast a bit more special - not
only does it look impressive, it'll also make for juicier, tastier
meat. Make sure the meat has an even fat coverage, which will
naturally baste the roast while cooking.
For consistent doneness, take the meat out of the fridge 20 minutes before it goes in the oven. Another way to guarantee even cooking is by investing in a good meat thermometer.
Ideal internal cooked temperatures for beef, lamb and pork are 50C for rare, 55C for medium rare and 60C for medium. Your roast will continue to cook while it's resting so take it out of the oven a few degrees before it hits these internal temperatures. Make sure you don't overcrowd the pan; you need hot air circulating around the meat. Finally - rest, rest, rest. Cover the roast loosely with foil and give it 15-20 minutes, depending on size. Carve and serve the roast at the table for that added bit of theatre. Enjoy.
Here are some more ideas for winter roasts.
Illustration Lauren Haire
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