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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.
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.
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?
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.
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.
Lunch Tue-Fri noon-2pm
Dinner Mon-Sat 6pm-10pm
The likes of fettuccine sauced with smoked tuna belly and tomato, or a classic spaghetti carbonara, al dente and rich with house-cured pork, is about as good as pasta gets in the national capital. But there's more going on at Italian & Sons than noodles. There's stunning focaccia fresh from a wood-fired oven, for one thing, and pizze that embody the less-is-more school of toppings. But carb-loading comes at a cost when there's so much of interest in the antipasti selection: crisp school prawns with aioli, say, or a carpaccio of beef that's punchy with salsa verde. Desserts are no afterthought, either - the panettone bread-and-butter pudding alone is worthy of a visit. Service is as confident as the kitchen's offerings, and a wine list of regional Italian depth wins plaudits. The rooms might be noisy, but their look is very much of a piece with the urban hip (car wash, used-car lots and all) of the up-and-coming Braddon neighbourhood.
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