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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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Renew and revitalise in the sublime foothills of the Himalayas.
Veer Singh's dream to create the "most iconic wellness retreat in the world" formed during the time he spent farming in Spain in 2006, growing organic herbs and vegetables.
His family, based in New Delhi, bought 8.5 hectares of mango and
lychee orchards surrounded by forest in Dehradun, in the northern
Indian state of Uttarakhand. After nearly five years of
construction and some $170 million later, 31-year-old Singh has
opened Vana, Malsi Estate, in the foothills
of the Himalayas, a one-hour flight from Delhi.
Vana features traditional therapies in a super-stylish setting. Most of the 86 guest suites face the forest, "a view that is healing in itself", says Singh. His design brief to the Spanish architect Esteva i Esteva Arquitectura was to "work with nature and exist in it" and the resulting sleek design is unusual in Indian hotels. The interiors are mid-century modern, in soothing neutral palettes with hardwood floors, custom furniture and organic cotton. Meditation rooms within the suites burn incense from a nearby Tibetan monastery. The spa cuisine is an artful highlight - perhaps fish, green-tea noodles and vegetables in a soy broth - and is mostly sourced from the property's organic garden and local farms.
Indian, Tibetan and Chinese therapies in their purest forms are customised for each guest and overseen by an Ayurvedic doctor. "Spa treatments are not remixes of anything else and are very traditional," says spa manager Melany Martinez Thomas. Not to be missed is the Tibetan healing treatment, called "dhugs", featuring warm poultices of medicinal herbs. Follow with a dip in a pool overlooking the Mussoorie hills, with monkeys swinging in the trees nearby.
Three-day retreats cost from 35,000 rupees (about $630) a night, including daily treatments, all meals and airport transfers. Vana, Malsi Estate, Mussoorie Road, Dehradun, India. +91 135 391 1111.
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