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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.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
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.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Here's the story behind it.
"Incorporating local ingredients into my dishes reinforces the importance of regionalism in Italian cooking - it's about being true to what's local rather than sourcing something from overseas," says Giovanni Pilu. "In this recipe I use both local and Sardinian ingredients; the corbezzolo honey from Sardinia gives a unique, slightly bitter flavour, which balances the sweetness of the mousse and the peppery flavours in the sponge." Start this recipe a day ahead to make the spiced orange syrup.
Note Corbezzolo honey is available from icnussa.com.au; otherwise substitute chestnut or ironbark honey. Ichnusa, a Sardinian beer, is available from select bottle shops; otherwise substitute pale ale. Sugar syrup is equal parts sugar and water brought to the boil, then cooled. Ground pepperberry is available from herbiesspices.com.au.
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