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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.
Note Coconut oil is available in jars from select delicatessens and health-food shops. To roast shrimp paste, wrap it in foil and roast at 180C until fragrant (15 minutes).
This recipe requires a bit of preparation, but it can all be done in advance. In fact, you can cook the curry the day before you plan to serve it, because the flavours will only get better with time. If time is tight you could buy a good-quality curry paste, such as Mae Ploy; you'll need about 60gm, plus a little extra fresh turmeric for colour. But shop-bought pastes tend to be quite salty, so be wary of over-seasoning the curry with fish sauce. The roti is adapted from a recipe in David Thompson's Thai Street Food. You'll need to prepare the roti dough a day ahead, but roll and cook it just before your guests arrive and warm it in the oven just before serving.
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