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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 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.
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 daily noon-2.30pm
Dinner daily 5.30pm-9.30pm
There's an energy at play in The Fish House, which speaks of a restaurant at the peak of its powers. You can see it in the dexterous floor service and in the kitchen's confidence to treat the star attraction - a daily varying haul of the finest Australian seafood - simply, eschewing unnecessary flourishes. Raw scampi from Western Australia arrives butterflied and judiciously seasoned with yuzu and cayenne; pristine King George whiting is char-grilled and, like all main courses, arrives with generous shared sides - crisp-edged roast spuds, dill-flecked lettuce and vibrant mixed greens. Every aspect is well considered and complements the remarkable beach vistas and the room's airy, unfussy interiors. A well-stocked, glass-fronted cellar signals that fish isn't the only thing venerated here, as a treasure-studded drinks list affirms. Toffee-aromatic tarte Tatin, apples perfectly caramelised, provides a predictably polished finale.
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