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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.
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.
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.
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.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Ambitious Sydney fine-diner Silvereye will close its doors this month after less than a year in business. Staff at the Chippendale restaurant were given the news at 10.30 this morning.
Chef Sam Miller, an alumnus of Noma, has made no public comment on the announcement, other than to say he'll be moving home to the UK. Further plans for the attractively appointed room, set on the second floor of the boutique Old Clare Hotel, are yet to be determined.
The news about the tasting menu-only restaurant follows a spate of closures that has rattled the Sydney dining scene in recent months, including Frank Camorra's MoVida Sydney, Korean hot spot Moon Park in Redfern, and Mark Best's Marque - which served its final meal on June 30.
The restaurant's publicists have scotched rumours that a branch of Burnt Ends, the acclaimed restaurant run in Singapore by Australian chef Dave Pynt and Old Clare hotelier and restaurateur Loh Lik Peng, is on the cards. It's business as usual at Automata and Kensington Street Social, the hotel's other two eateries.
Silvereye, The Old Clare Hotel, 20 Broadway, Chippendale, NSW, silvereye-restaurant.com.au.
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