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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.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
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.
Lunch Sat-Sun noon-2.30pm
Dinner Thu-Mon 6pm-9.30pm
Kazuki's has an earthy elegance, with dark walls, an open fire and ceramic pendant lights that evoke a sliver of lotus root. This same style follows on the plate, from the inky black butter infused with seaweed that goes with house-made bread to yasai - a painterly bouquet of local leaves, flowers and brightly pickled vegetables. Kazuki's set menus are Japanese in essence but also veer towards Europe, taking you from beef tataki to duck with fig and foie gras. Plump Moreton Bay bug dumplings arrive under a cloud of sake foam, while fine goat's cheese tortellini sit on a homely spiced pumpkin purée. A mix of pork belly and trotter, bundled up in nori and given a sheer coat of batter, is served with tissue-thin apple, kimchi, crackling and a miniature pork bun. Drinks are a solid offering of premium sake, shochu, local wines and well-selected mostly French labels, plus some light, floral cocktails that intertwine perfectly with the poetic food.
3 courses $80
5 courses $110
7 courses $140
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