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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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
This landmark France-Soir may have outlived the Parisian newspaper that shared its name, but in typical French fashion, it's ageing gracefully, as chic and insouciant today as when it opened 30 years ago. In that time, it's had the same owner and only two chefs. Guests have come and gone - some taking a favourite spot in the window or at the marble bar, some keeping the limo waiting outside. But the same things bring regulars back: garlicky snails, textbook onion soup, crisp duck confit, oysters opened to order, mussels marinière, steak frites - even the vinaigrette has devotees. Specials are scrawled on the mirror. Desserts are faithful renditions of classics: flamed crêpes Suzette, delicate floating islands. A stellar cellar handles long lunches as easily as late nights, and there's a BYO-friendly wine policy. Service has bustling efficiency amid the noisy bonhomie, making this the Parisian bistro you always wanted just around the corner.
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