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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 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.
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.
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.
Dishes that fall into the “classic” category ask to be cooked time and again, their appeal traversing generations and often cultures. Wiener schnitzel is one such dish.
Not all schnitzels are equal. Their preparation and cooking methods are similar – a piece of meat breaded then baked or fried – but it’s the accompaniments that distinguish one schnitzel from another.
Dating back to when the Roman legions marched through the Alps around 100BC, there are many incarnations (Florentiner Kalbsschnitzel, served with tomatoes and risotto; Holsteiner schnitzel, topped with a fried egg; and paprikaschnitezel, with paprika sauce, to name but three), but it’s Wiener schnitzel that has entered the realms of the classic.
Austria’s most famous dish outside Austria is a simple affair. A thin escalope of veal is dredged in flour, egg and breadcrumbs before being shallow-fried. Many Austrians insist it must be cooked in lard. Regardless, it’s traditionally accompanied by a slice of lemon, lingonberry jam, and potato salad or butter-tossed potatoes with parsley.
It’s similar to Italy’s famous costoletta alla Milanese, which is crumbed and most often cooked on the bone. Alan Davidson’s The Oxford Companion to Food explains the difference neatly: “the Milanese cut the meat from the rib and fry it in butter, whereas the Austrians take the escalope from the leg, and fry it in lard”.
With Austria’s influx of Italian and German immigrants in the late 19th century came an increased appetite for veal, and costoletta may have crossed the Alps with those Italian migrants, morphing into Wiener schnitzel later.
For our version of the Austrian classic, the potatoes remain (albeit the crisp, fried variety) and it’s lightened up with fennel and radish slaw. A good squeeze of lemon is a must. After years languishing in the bain-marie wilderness, the time has come for this old favourite to regain its rightful place on our dinner tables.
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