Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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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.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
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.
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.
Note This recipe is adapted from Stephanie Alexander's ginger cake in The Cook's Companion. Clotted cream is available from select delicatessens. If unavailable, substitute double cream.
If you're thinking about what kind of sweet wine to drink with an aromatic, spicy fruit cake like this, consider a late-harvest or even botrytis-affected riesling. The beauty of the riesling variety is that it has high natural acidity; even if the grapes are picked very ripe, late in the season, when they resemble little shrivelled bags of golden syrup, they will still have enough of that riesling acid to stop the resulting wine from being too cloying in the mouth. Riesling grapes also retain their aromatic quality long into autumn, so even wines from berries covered in botrytis - the "noble rot" that desiccates the fruit and contributes its own distinctive apricot and honey-like character - can still be deliciously perfumed and refreshing. Depending on personal taste, look for labels that mention "late-harvest" or "auslese" (these are sweet but not overly so) or try a wine labelled "botrytis-affected", "noble" or "beerenauslese" (much more sweet and luscious). Serve the cake with a small glass of the wine and perhaps a cup of fragrant black tea.
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