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The Melbourne Food & Wine Festival is back in February for another round of fun.
Carlton's food renaissance keeps on rolling, with four new venues adding further cred to the suburb's impressive form.
Small production natural wines as well as a smart selection of sake and craft beers are the main attraction at this wine bar and shop.
Culinary sins may be committed in France, but it’s still the touchstone for kitchen bliss, writes Fergus Henderson.
Inspiration for la maison a la mode.
Bittersweet apples and traditional techniques give French ciders their own special fizz, writes Max Allen.
Chantilly plays host to the annual Prix de Diane Longines, the world’s most prestigious racing event for fillies and the ultimate celebration of elegance. Anna Vu goes trackside.
Gallic good times indoors and out – it’s our French issue and here's a preview of the recipes.
Bouillabaisse, salade Nicoise, pissaladiere, ratatouille… our collection of these classic Provencal recipes, and many more, is waiting for you in our latest slideshow.
Puff is the magic pastry: you can use it in everything from tarts and pies to vanilla slice and sausage rolls. Check out our slideshow for some puff pastry baking inspiration.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Thought to have been created in 14th-century Germany, the first Stollen was characterised by the absence of milk and butter, ensuring its existence as a flavour-free (and fun-free) Christmas bread.
With butter banned as part of December’s Advent fast, the Catholic Church decreed that the ‘Christstollen’ be made with little more than flour, yeast, water and oil.
It was Saxony, whose citizens only had access to unsavoury rape oil, that petitioned the Pope to allow its bakers to use butter. The church relented, for a small, cheeky fee toward the building of the Dresden cathedral.
The Saxons went to work on baking a more cake-like version with eggs, sugar, dried fruit, citrus peel and almonds. The loaf was liberally brushed with melted butter and dusted in icing sugar. This became the famous Dresden Stollen, and other German variations also include a decadent marzipan version.
Arthur's Bavarian Bakehouse
Baker Arthur Stautner started soaking his sultanas in Czech Tuzemsky rum in October for inclusion in his fine Stollen. 9 Duneba Ave, West Gordon, NSW, (02) 9880 2242.
Flour Power Bakehouse
This marzipan Stollen is a big hit with local German and Austrian expats. 107 Gladstone Rd, Highgate Hill, Qld, (07) 3217 2988.
North Beach Bakery & Patisserie
Manfred Bertuch has been turning out his famous Christstollen for more than 30 years: a trad recipe using fresh yeast, Aussie sultanas and an imported German spice mix. Shop 15, 1 North Beach Rd, North Beach, WA, (08) 9448 9980.