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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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
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.
Here's the story behind it.
Lunch Fri noon-2.30pm
Dinner Mon-Wed 5.30pm-9.30pm, Thu-Sat 5.30pm-10.30pm
Has anyone pinpointed when certain Japanese restaurants and nightclubs started an aesthetic convergence? Sokyo is one of the more appealing examples, a dark and sultry den where the food is a fusion of authentic bites (oyster mushroom tempura) and more contemporary plates (a fiery wagyu short-rib tataki with pickled grapes, chestnut purée and chilli oil, say, or a robust kingfish miso ceviche with crisp potato and green chilli). Nobu-trained chef Chase Kojima knows his sushi well, too. Expertly cut and served, the sashimi arrives arranged like a modern art canvas. Robata-grilled kurobuta pork belly gleams on the plate, meanwhile, both succulent and crisp, with subtle heat from a spicy dashi-based sauce. The sake on offer is as impressive as the wait-staff are attentive and helpful. Desserts veer to the inventive: the Yamazaki caramel macchiato impersonates an Irish coffee, which is no bad thing.
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