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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.
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?
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.
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.
Note You'll need to begin this recipe a day ahead.
Ah, pickled fish. One of the few real danger zones when it comes to matching grub and grog. Most of the time, let's face it, you can happily eat almost anything with anything and not get into too much strife: there are hardly any combinations of food and wine that are disastrous enough to make you gag or screw up your face in disgust. But pickled fish, especially pickled oily fish, is one of them. Try this mackerel with, say, a nice, eager-to-please chardonnay, and the vinegar in the pickle - aided and abetted by the fishy oils - will make the wine taste like battery acid. No, what you need with this thoroughly northern European-inspired dish is a pint of that thoroughly northern European liquid staple, beer. And I'd be inclined to veer towards a traditional English style of beer - what the Poms call "bitter" (for rather obvious reasons). The moderate, even mild levels of alcohol in a good bitter give it a rounded, potato-friendly, pleasing body, but the bitterness on the finish is just what you need to cut through the creaminess of the mayo and the oiliness of the fish. And the vinegar won't clash with the beer in the same way it will with wine - indeed, sometimes I think vinegar and beer were meant to be together (I'm thinking pickled onions, salt and vinegar crisps, fish and chips on the beach…).
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