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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.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
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 daily noon-3pm
Dinner daily 6pm-9pm
Much lauded and awarded, Lake House strides into its 32nd year without a shred of complacency. A new private room and aperitivo deck - a must for pre-dinner drinks with its comfortable cushioned furniture, lake views and Spritz list - underline the point, as does the well-upholstered dining room and crack service team, which nails the sweet spot between formality and country hospitality. The formerly Eurocentric carte now seamlessly and skilfully embraces Asian and Middle Eastern flavours. Pan-fried barramundi is teamed with bug dumplings and kimchi, while Moroccan-spiced goat arrives in brik pastry, accompanied by yoghurt and preserved lemon. Local ingredients at the peak of their powers - organic tomatoes, perhaps, with burrata, olive crumbs and basil, or berries and buttermilk in the autumnramble dessert - form the backbone of the menu, while a superb wine list is yet another reason to enjoy Lake House's renowned accommodation.
3 courses $100
4 courses $120
tasting menu $145
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