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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?
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.
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.
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.
This is our version of the good old chips'n'dip combo. You could try using interesting potatoes such as purple congoes to bring colour to your party starter.
Predictable, clichéd, fool-proof food-and-drink matches evolve over time for a very good reason: while they're not groundbreaking, exciting or innovative, they work - and taste delicious - time and time again. You could, for example, probably choose plenty of white wines or pink wines or even light reds to go with this month's recipe - a pungent sauvignon blanc, perhaps, or a pale, dry pinot rosé, or even a cool Beaujolais - but you know as well as I do that salty, chilli-laced fried potatoes are really best washed down with a glass of cold beer. Especially if they're accompanied by the salty, cheesy, caramelised goodness of ricotta, roast onion and feta dip. So the question is, which beer? The freshness of a lager would work, but the beer might not have enough flavour and oomph. A dark ale, porter or stout would perhaps be too heavy. So I'd plump for something in the middle like an India pale ale. Developed (so the story goes) in the UK in the time of the raj, IPA is a full-strength beer with medium-bodied flavour but high levels of hop aroma and bitterness: the extra hops helped preserve the beer on its journey to India and produced a drink with more flavour and character.
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