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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Note Pickled pork hocks are available from most quality butchers but may need to be ordered ahead. You'll need to begin this recipe a day ahead.
Danger, danger, Will Robinson. This dish contains ingredients that could clash with wine, creating a shrill, jarring, unpleasant tartness. White wine vinegar; with yet more vinegar in the cornichons, the onions and the mustard: it's a minefield for the gastronome. But you can't make pickled pork and parsley terrine, the classic French bistro dish, without all these ingredients. Luckily, the French wine region of Alsace provides the solution: pinot gris. Traditionally, gris grapes were harvested late in Alsace and the white wine they produced was rich in flavour and low in acidity. The modern trend, in France, Australia and New Zealand, is for drier wines but the fatter style would be better with this dish: the lack of acidity in the wine won't clash with the vinegar, and the medium-weight grapey sweetness balances the acetic sharpness perfectly. There's also a ripe golden apple-like flavour in good gris that complements the pork perfectly. - MAX ALLEN
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