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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.
First they took Macleay Street. Now it's Tokyo's turn. In what
may turn out to be the opening of the first modern Greek restaurant
in the Japanese capital, Sam Christie and Jonathan Barthelmess are
putting the finishing touches on a sister to The Apollo, their Sydney smash-hit - in
"Do a quick internet search and you'll find that even in Tokyo, a city of some 88,000 restaurants, the total number of Greek eateries doesn't reach 10," wrote The Japan Times recently. For Barthelmess it seems like a no-brainer. "The hardest thing has been finding producers," he says. Things the chef takes for granted in Australia, such as Greek cheeses, or even a steady supply of lamb, are proving more challenging. "We want it to taste the same as Sydney."
So much so, in fact, that the opening menu is almost the Sydney
menu verbatim, right down to the onion and vine-leaf pork parcels,
the wild weed pie, the sardines with chilli, lemon and parsley, and
the feed-me banquet menu. One notable addition is more beef - cuts
from Japan and Australia, grilled over charcoal.
The freshness of the seafood in Tokyo and the quality of the pork has been as much a win for the kitchen, Barthelmess says, as the pricing and availability of excellent wines has been for Christie and the front-of-house team. "And it's just much easier to find artisans to work with here."
The restaurant, which opens at Easter, is on the top floor of the new "luxury retail hub" Tokyu Plaza Ginza, and Sydney designer George Livissianis, who first made his name in the restaurant world with the original Apollo fit-out, is responsible for the look.
Barthelmess, who will relocate to Japan while the Sydney-trained kitchen team finds its feet, is thrilled with the whole project. "I'm really, really happy about it. It's going to be a lot of fun."
The Apollo Ginza, 11F, Tokyu Plaza Ginza, 5-2-1, Ginza, Chuo-ku Tokyo, theapollo.jp
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