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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.
Luxury lodge operators James and Hayley Baillie have all but shelved plans to open a 10-suite hotel in Sydney, blaming Australia's inflated building costs and red tape for their reluctant decision. After three years of hard work and "a not insignificant investment", James Baillie says tender costs came in 50 per cent over budget, forcing them to relinquish their dream of opening Baillie Sydney. Architects Tonkin Zulaikha Greer were charged with transforming a 19th-century row in The Rocks into the élite, all-suite property. The Baillies still have ample challenges to occupy them. Besides running Capella Lodge on Lord Howe Island and Southern Ocean Lodge at Kangaroo Island, they're busy lifting the bar at Longitude 131, the Uluru desert camp they took over in November. James says the couple are still working actively with the Sydney Harbour Foreshore Authority on other options and are "passionate" about developing a Sydney hotel.
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