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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 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.
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.
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.
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.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Lunch Mon-Fri noon-2.30pm
Dinner Mon-Sat 6pm-10pm
The theatre starts with the room. Elegant banquettes, soaring columns, pressed-metal ceiling and glorious arched windows set the scene for formal dining that is becoming increasingly rare in Sydney. A Champagne trolley adds to the atmosphere and kicks off an experience where cloches are gracefully pulled from plates in tandem and sauces are poured from copper pans by smartly dressed waitstaff. The dishes, too, are all quality and tradition, and while there may be few surprises, the deft execution of one of Australia's most respected chefs, Peter Doyle, and his head chef, Jacob Davey, guarantees class and finesse. A beautiful Moreton Bay bug tail with yuzu curd, finger lime and kombu butter is a study in balance, the cocoa-crusted venison with cherries, beetroot and boudin noir rich and generous, and poached rhubarb with cheesecake ice-cream and strawberries is just as it sounds, a safe finale from a revered stalwart.
Lunch 2-4 courses $69-$118;
Dinner 2-4 courses $105-$155;
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