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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.
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.
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.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Our restaurant critics' picks of the latest and best eats around the country right now: Master, Sydney.
Pulling up a chair at Master on the weekend, my first thought,
"when was the last time I heard Korn in a restaurant?", was quickly replaced by
the more pressing question of why anyone would play Korn in a
restaurant. Ever. But then chef John Javier counts Momofuku
Seiobo among his recent ports of call (he has also staged at Quay and Noma), so
his understanding of what does and doesn't work as restaurant music
may have been ineradicably altered by the experience. The flavours
on show are just as loud but have been chosen with a much better
feel for context: crisp straws of fried eggplant with black vinegar
caramel puts a twist on the fish-fragrant eggplant perfected by Dainty Sichuan
and faithfully interpreted by the likes of Mr Wong and Lee Ho Fook;
rhyming the texture of white cloud-ear fungus with kale in oyster
sauce (pictured) is an inspired move, while good, earthy XO brings
sheets of scallop meat, rolled out to a pasta-like texture, to
life. Occasionally the Chinese in the modern Chinese mix gets
overwhelmed by the modern (cooking cumin lamb ribs sous-vide, for
instance, leaves them rubbery and unrendered), but the hits far
outweigh the misses. The plates aren't large - the salt-and-pepper
sweetbreads, a dish bound to be the signature, are great, but we
found ourselves ordering three rounds between three hungry diners -
but prices aren't too scary. Service is eager, and if the tight,
very natural-focused wine list somehow doesn't grab you, the offer
of Moritz in cans and Tsingtao in longnecks oughta do the trick.
Likeable and fun.
Master, 368 Crown St, Surry Hills, NSW, (02) 8065 0838, open dinner 6pm-10pm Tues-Sun.
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