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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.
There’s no doubting the banana split has enduring appeal. The fact that it has been around for more than 100 years makes it a definitive classic. And like many classics, it has been the cause of some controversy. Its place of origin is hotly contested by the towns of Latrobe in Pennsylvania and Wilmington, Ohio, with little conclusive evidence to settle this century-long title-fight.
In the Latrobe corner is a 23-year-old apprentice pharmacist named David Strickler. In 1904, he was credited with creating this version of the sundae at the soda fountain where he worked, Tassel Pharmacy. It cost 10 cents, which was considered exorbitant – twice the price of other sundaes served at the time. But this did nothing to dampen the popularity of the dish, which was a hit with the town’s university students, and became famous through word of mouth.
In the Wilmington corner, 1907, restaurant owner David Hazard, keen to attract university students during a quiet winter, staged a contest for employees to come up with the best sundae. Unimpressed by the submissions, he turned his own hand to the challenge and came up with – you guessed it – the banana split.
It seems obvious, looking at the dates, that Latrobe must take credit for the invention – and this conclusion was endorsed by the US National Ice Cream Retailers Association, which certified the city as the official birthplace of the banana split.
Regardless, the dessert’s earliest incarnation was an over-the-top confection consisting of a banana split lengthways in two, which sandwiched a scoop each of strawberry, chocolate and vanilla ice-creams. The strawberry ice-cream was topped with strawberry syrup, the chocolate ice-cream with chocolate syrup and the vanilla ice-cream with pineapple syrup. Then, the lot was covered with whipped cream and scattered with maraschino cherries and crushed nuts.
We’ve streamlined it a little. For us, it’s about getting the basics right. First, seek out a perfectly ripe banana. Quality vanilla ice-cream is a must, as is freshly whipped cream. Pile it all into a chilled bowl or sundae boat and smother the lot in fudgy chocolate sauce (hot or cold, it’s up to you, but it must be made with couverture, of course). Add some salty peanut brittle for extra texture and you’ve got a classic dish, right there.
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