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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.
A few years ago a producer of sweet, botrytis-affected semillon challenged a famous chef to come up with the perfect dessert match. I can't remember now exactly what the dish was, but I remember very clearly how spectacularly well it went with the wine. And I can recall the main ingredients it contained: stone fruit (nectarines, peaches) to match the ripeness of the semillon grapes that were picked very late in the season; lots of honey and sugar to match the intense sweetness of those grapes that had been shrivelled and dried out by the noble rot, botrytis cinerea; plus some caramelisation and some cream to match the toasty characters and vanilla softness of the oak barrels the wine had been matured in. This dish involves all the same elements, from stone fruit to dairy (buttermilk's a nice twist, because it has a sourness that matches the wine's acidity), plus the syrupy richness in the ripple in the ice-cream. Served too cold, ice-cream can numb the tastebuds and make wine taste flavourless, so let the ice-cream soften a little before serving, and choose a wine with enough weight and sweetness to handle the cold.
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