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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 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.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Note You will need to begin this recipe 1 day ahead.
One of my favourite food and wine memories of all time is arriving in the Ribera del Duero wine region in north-central Spain late one warm afternoon (lunchtime, Spanish time) and visiting a bustling family restaurant where slow-cooked lamb was the speciality of the house. The air was thick with the sound of chatting and laughter and the smell of sweet fat and garlic, and the wine on the table was the dark purple local red made from the tempranillo grape. This wine was joven or 'young' style: it hadn't spent much time in barrel (if any) before being bottled and was bursting with succulent, supple, gently tannic but rich fruit. And it tasted absolutely spectacular with the fragrant, garlicky richness of the meat. Ever since then, whenever someone starts braising a shoulder of lamb, I automatically reach for a bottle of young tempranillo - either Spanish or, increasingly, Australian. - Max Allen
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