Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Lunch Sun-Fri noon-2.30pm
Dinner Mon-Sat 6pm-8.30pm
Enduring, reliable, slightly out of the way - this well-loved riverside stalwart is a bit like Adelaide itself. Inside, it's boathouse chic (polished boards, white-painted rafters), with old-hand service, an Asian-inflected menu, mainstream tunes and chatty urbanites. Entrées are texturally adventurous and big-hearted. Crunchy twice-cooked duck leg comes with glossy fennel and green apple. A barramundi "wings" special offers the sweet collar of the fish and its chewy fins (like Icarus's sandals) with a pickle of cucumber, lime, red and green chilli and garlic. Main courses are similarly generous and delicious. Try a Cape Grim Scotch fillet, with chimichurri and fingerling potatoes, or a nest of spaghetti alla chitarra with hunks of crab, pumpkin, lemon, rocket and chilli oil. For dessert, tackle lemon curd parfait with summer berries and sorbet. Attentive staff help navigate the local-leaning wine list. Craft beers also make the grade.
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