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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
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.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
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.
Lunch Sun-Fri noon-3pm
Dinner daily 6pm-10pm
A recent renovation has imbued Maha with a renewed sense of vitality. Splashes of copper and gold add pep to the room, while the fleet-footed waitstaff generate energy of their own. There's a freshness to Shane Delia's mod Middle Eastern fare, too, available in two, four, five or six courses. The four-course Spice Journey, an array of 14 plates served in dramatic fashion, offers bang for your buck. There might be kataifi-wrapped oysters resembling cocoons of spun gold, cinnamon-scented duck and fig pastilla, and the signature 12-hour lamb, its richness cut by mint, coriander and peppery radish. A dessert trio of halva parfait, Turkish delight doughnuts and sherry-sloshed cake completes the full-flavoured experience. The intrepid drinks list spans Lebanese arak, Turkish beer and Moroccan wine, plus Maha's spice-laden cocktails. Saffron Negroni, anyone? It's not just a journey - it's a trip.
2-6 courses $55-$120
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