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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.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Copenhageners like to say they're the most Mediterranean of the Scandinavians, so it was almost a given they'd take to the aperitivo hour, especially when Christian Puglisi and Kim Rossen are calling Carpano o'clock. The pair have opened Rudo, an all-day restaurant and lively vermouth bar, filling a yawning gap in what's known locally as Copenhagen K.
Opening another place was the last thing Puglisi imagined himself doing, having spent much of 2016 setting up a "farm of ideas" to supply his restaurants with organic produce such as milk from their own Jersey cows.
But Eataly was looking for a local operator to run a grand caffè in its new Danish outpost. Having fallen in love with Puglisi and Rossen's celebrated restaurants - Manfreds, the fine diner Relæ and especially their organic meats and pizza joint Bæst - the Eatalians wouldn't take no for an answer.
"I was like, nah, nah," says Puglisi of his initial reaction to Eataly's overtures. Opening on a pedestrian shopping strip in central Copenhagen wasn't his thing. "It was more about them convincing me and eventually I said, 'if you guys can buy in on the way we do things then that's the basis for what we'll do'."
And the way they do things? Their authentic way rather than, in this instance, the hard-core Italian way. Hence the name, which sounds Italian but isn't. It's partly inspired by Bud Spencer, Puglisi's screen idol when he was a teenager; the spaghetti-Western actor's craggy face features in a custom-made poster in the dining room. There are Negronis, of course, made with Carpano Classico and aged for four weeks in oak barrels, and to eat there's the likes of the juicy pork cotoletta topped with capers and lardo made in-house at Bæst.
Then there's the ultimate aperitivo: a burrata and black truffle toastie that deserves to be deified. House-made Wonder-style bread is filled with a mushroom emulsion and burrata made daily at Bæst with the milk from the farm. When the sandwich is pressed, the cream from the burrata oozes through the soft bread and caramelises, giving it a luscious crust. Experimentation proved a slice of black truffle was better on the outside than in.
Rudo's burrata and black truffle toastie
"I was saying to all the guys, 'this is going to be the big hit', and it was from the very beginning," says Puglisi, smacking his lips.
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