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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.
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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?
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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.
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.
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?
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
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.
Time to get your zucchini pancake and fried chicken fix. The team behind Redfern's Moon Park has announced they will not renew the restaurant's lease when it comes to an end in September this year, just shy of three years in business.
Rumours of a relocation have circulated for a while now and potential sites have been inspected all over the city, including Barangaroo, but nothing has been the right fit so far. For now co-owner Ned Brooks is looking to focus on his wine-importing and distribution business, Brooks & Amos, and also the birth of his first child, while co-owners and co-chefs Ben Sears and Eun Hee An focus on spending more time with family and friends. Both chefs will also travel back to Korea to spend time in Hee An's homeland.
"We're very proud of the restaurant's achievements, being listed as number 58 in the Gourmet Traveller restaurant guide two years in a row has been a really big accolade," says Brooks. "When we opened there was a lot of hoo-ha about Korean food being the next big thing, and that sort of remains to be seen, but three years later we're still really busy. In the end we're not so much about being a Korean restaurant as we are just a great drinking and dining destination. But for now it's just time to focus on other things outside the restaurant."
It's a destination that'll be missed. Service will continue as normal up to June 18, when Hee An and Sears travel to Lombok for a cooking demonstration. Then from July 5 Moon Park will revert to a single set menu highlighting brand-new dishes and some classic hits from the early days. Look out for the poached chicken with rose petals and pine nut sauce, and the ultra-popular sea biscuit - Sears and Hee An's sea urchin on a flaxseed cracker.
Moon Park's final service will be September 24.
Moon Park, 34 Redfern St, Redfern, NSW, Tues-Sat 5.30pm-10pm, moon-park.com.au.
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