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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.
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?
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.
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.
Here's the story behind it.
Copenhagen's Bæst offers diners a truly hands-on
Such is the rock-star reputation of Copenhagen chef Christian Puglisi that this year's hottest opening in the capital of new Nordic cooking is a pizzeria. Puglisi called his new restaurant Bæst, which means beast in Danish, because he wanted "everything to be a little bit animal", with grilled meats and pizza to eat with your hands. Fire from a Neopolitan pizza oven and a grill is the binding element, he says.
After focusing on vegetables at his Michelin-starred Relæ and its casual sibling Manfreds, Sicilian-born Puglisi is relishing the contrast and the chance to explore his roots. But this is no derivative Italian. One of the first Noma alumni to set forth, Puglisi determinedly does his own thing. He's spent nearly two years perfecting a mozzarella produced from local biodynamic, hay-fed Jersey milk. The pizza dough is a blend of Danish and Piedmontese flour, and the salami, 'nduja and other charcuterie are made in-house from Denmark's best organic pork. "We make not what is authentic but what is the best," Puglisi says of his philosophy. "Bæst's not an Italian restaurant but it's something that is respectful towards the traditions and the gastronomy."
The 70-seat restaurant, whose American head chef Kristopher Schram came from Manfreds, has an adjacent bakery, Mirabelle, selling Roman-style pizza slices and what Puglisi hopes are the city's best croissants. In conceiving Bæst, Puglisi and Schram wanted to create the place they dreamed of going on their nights off - though it's unlikely they'll have many of them in the near future.
Baest, Guldbergsgade 29, Nørrebro 2200, +45 35 35 04 63
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