Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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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 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.
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.
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.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
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.
Australian expertise is behind a stylish new training project.
For travellers to Cambodia, Battambang is an overnight stop
between Siem Reap, two and a half hours' drive north-east of the
riverside city, and the capital Phnom Penh, about five hours
south-east. If they stay, it's usually to take a bone-jarring ride
on the Bamboo Train through the rice paddies. For Cambodians,
however, Battambang is renowned for its produce and distinctive
cuisine, featured in a stylish new training restaurant with
The restaurant, bar and gallery Jaan Bai ("rice bowl" in Khmer) is the brainchild of Tara Winkler, founder of the Cambodian Children's Trust (CCT) in 2007, which supports children living in poverty; she was named Young Australian of the Year in 2011 for her work. Jaan Bai is backed by chef David Thompson, of Nahm Bangkok, and Sydney restaurateur John Fink, of Quay and Otto, who offer expertise and work experience for staff, including head chef Mohm Meah. Vittoria Coffee helped fund the restaurant and founded Battambang's first barista training school at nearby Sammaki Gallery, another CCT project. "My hope is that Jaan Bai will not only create jobs for underprivileged youth but bring people to Battambang and boost the local economy," says Winkler.
Battambang is a fertile region known for its rice, fruit and vegetables. The city of 300,000 has several markets, good street food and artisanal producers known for rice noodles, rice wine and prahok, a pungent fermented fish paste. It's also the birthplace of the national dish amok, a steamed fish curry. Occupying a French colonial shophouse in Battambang's old town, Jaan Bai has a short menu featuring Cambodian, South East Asian and Asian-inspired sharing dishes made from local produce and organic ingredients grown by the trust.
Jaan Bai, Street 2, Battambang, Cambodia.
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