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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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.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
Lunch Wed-Sun noon-5pm;
dinner Thu-Sat 6pm-9pm
From the wide veranda that looks over grazing cattle, an errant emu, ducks frolicking on the dam and expansive vineyards, it's easy to imagine Maximilian's as the farmhouse it once was. Flowers adorn white-clothed tables and food arrives on rustic plates and bowls in charcoal and cream. Local produce shines, with wines, ciders, beers, cheeses, berries and salad vegetables all from the Adelaide Hills. Crisp radish and cucumber combine with Woodside goat's curd in a gentle appetiser, while nasturtium flowers add colour to cured ocean trout with fennel salad. Confit duck leg, the slight saltiness of the spoon-tender meat offset by the sweetness of peach and an orange-scented carrot purée, is a standout main course. Coonawarra Angus beef stars in a Chateaubriand with béarnaise sauce. Desserts harmonising colours, textures and flavours, such as blackberry and blueberry frangipane tart with lemon curd and vanilla cream, make a fabulous final flourish.
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