Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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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.
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.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
"Flat, wide rice noodles are most commonly used for this dish. In Chinatown these noodles are made fresh every morning before being sent to the markets. Freshly made, they are wonderful. Old or dry ones are not quite as good. These - and even fresh ones that have been refrigerated or are a little dry - should be steamed for a moment until they are soft and tender then allowed to cool before use. The noodles need to be charred in a wok over a medium heat to give them the smoky taste that is a desired characteristic. A well-seasoned wok is essential for this. Some cooks will rub a little soy sauce onto the noodles beforehand to accentuate the taste. If the noodles are very fresh, this is not really necessary, but if they have been steamed to rejuvenate them, it is wise to do so as the already softened noodles can break up if fried too much. Do not add any oil at this stage but only once they begin to colour, otherwise the noodles will knot and gnarl.
The sauce is thickened with tapioca flour, which gives it a decidedly thick and toothsome texture. It should not be too highly seasoned, as the seasoning should be finished by each person to their taste."
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