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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?
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.
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.
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.
Think of Paradiso as a stage, its diners and staff all actors working together daily to produce a play dedicated to the joys of a peculiarly inner-city brand of Sydney-Italianness. There's nothing servile about the service; oftentimes the seats in the two small, dark, decidedly hip rooms are part of a seller's market, not least at lunch on the weekends. But if you know how to play ball, the waiters are right there with you, talking you through the blackboard menu's staples (lasagnetta and a spaghetti al ragù you can set your watch by; perfectly reliable tiramisù) and its more fanciful flights (samphire elegantly elevating garlicky pipis; shreds of tender baby zucchini and their crisp fried flowers in a penne "carbonara"). Wine is an attraction in itself. The focus is mostly Italian and natural, but allows enough breadth that your afternoon might encompass thrilling wines from Australia as well as the old country. It's Paradiso found.
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