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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.
Adriano Zumbo will open a high-tea salon next month in the
400-square-metre South Yarra space once inhabited by George
Calombaris's MamaBaba and Manu Feildel's short-lived Le Grand
Fancy Nance, named after Zumbo's mum, Nancy, will feature a typically exuberant Zumbo take on the traditional high tea, ditching tiered cake stands and formulaic cake/scone/sandwich offerings for a dégustation-like experience with morsels arriving at the table one at a time.
"For me, high teas are a bit boring," said the Sydney-based pâtissier. "They're all doing the same thing with standard cakes and scones. I can see a real opportunity to do something different."
Zumbo's menu is still in development, but he says the sweet and savoury flavours will be "a bit of fun" and will change constantly, although they won't be themed.
"It won't be Willy Wonka or Marie Antoinette," he says. "We want it to be a fun, relaxed place for people to come and enjoy each other's company with sweet and savoury treats."
Set next to Zumbo's successful Claremont Street pâtisserie, Fancy Nance will also include a cocktail bar and bakery café.
Melbourne designers Studio Tate have been tasked with the makeover and are using soft booth seating, low dividing walls and trademark flashes of hot pink and brass to break up the space.
"Everything's already here with a kitchen and the bar… it's just missing a bit of soul," Zumbo says. "So we're introducing some colour and design to bring it to life."
The colour and design flair, Zumbo says, are a part of the homage to his mother. "Mum used to love getting dressed up, so I used to call her Fancy Nance," Zumbo explains. "When I was a kid growing up in Coonamble [on the New South Wales western plains], I used to walk 10 metres in front of her because I was embarrassed. Sometimes it was like she was going to meet the Queen."
What better aesthetic model, then, for a high tea salon?
Fancy Nance, 21 Daly St, South Yarra, Vic
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