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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.
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?
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
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.
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.
"It's the bomb, it really is," says Eugenio Maiale. "You just
can't get more Italian than that." He's talking about maccheroni
alla chittara: hand-cut pasta tossed with a slow-cooked lamb ragù.
"Whenever I think of it," he adds, "I think of my relatives sitting
along a long table under the vines, my uncle playing the
squeezebox, and everyone just hoeing into this pasta." [ED'S NOTE:
To get the recipe for maccheroni alla chittara, and watch
Eugenio make it from scratch, click here.]
Maiale knows a thing or two about pasta - he makes 80 kilos of it a week himself at A Tavola, in Sydney's Darlinghurst, and the silky, supple qualities of his creations are chief among his restaurant's charms. (He still thinks mum's is better, nonetheless.)
Adelaide-born Maiale has strong ties to his family in Italy. Regular trips to Palmoli, in Abruzzo, provided him with constant inspiration. "I consider myself to be quite Italian," he says. "That's where I've picked up most of my techniques and my love and humility towards Italian food."
After apprenticing with 12 Italian "mamas" at Adelaide's Rigoni's, Maiale opened Auge and Citrus, respected establishments both. He then decided to try his hand in Sydney, working with first Robert Marchetti at Icebergs, then Steve Manfredi at Manta, all the while keeping an eye out for his own little site.
The recipes you see here aren't a million miles from the A Tavola menu, but the focus is more squarely on Maiale's Abruzzese heritage and the ingredients and dishes he grew up with. "Peppers are abundant in the Abruzzo, and stuffed with tuna they're really commonplace," he says. "The scamorza [the mozzarella-style cheese], the Abruzzese have their name on it, and the cicerchiata is pretty much the big finale. At carnivale, when everyone dresses up, that's what they'll serve. There's always a competition to see who makes the best."
For now, the opening of his first wine bar, Omertà, in mid-2009 is keeping Maiale busy. "I just want to try doing a little bar," he says. "That, and keep cooking." The opening coincides with another arrival, that of his first child. "I think it's going to be a girl," he says. "I can't wait to cook my little one her first pastina."
A Tavola, 348 Victoria St, Darlinghurst, NSW, (02) 9331 7871.
the recipe for maccheroni alla chittara con ragù d'agnello e
peperoni and watch Eugenio make it from scratch in our
exclusive video clip
Watch our interview with Eugenio about the cuisine of Abruzzo and how to make the perfect pasta every time
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