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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.
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.
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.
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.
Learning and luxury go hand in hand during a weekend of
discovery at Qualia.
For sensory indulgence, it's hard to match Qualia's sublime island location, guest pavilions - each with an infinity plunge pool - serene spa and beachside restaurant. For a chance to "connect with the region through a series of deeper sensory experiences", though, the resort has devised a program it's calling Weekends of Wonderment, which will bring experts in their fields to lead small groups of guests through hands-on activities.
The inaugural Weekend of Wonderment in June was headlined by chef Mark Best, of Sydney's Marque and Melbourne's Pei Modern, who created a four-course dégustation at the resort's Pebble Beach restaurant with wines matched by Marque sommelier Simon Curkovic. The menu was based on the day's catch of mud crab, which involved guests rolling up their sleeves and heading to the island's crab pots. (The biggest catch weighed close to two kilograms.)
Guests had the chance to pour their own soy-wax candle during a session with artisanal candle-maker Elise Pioch Balzac, of Maison Balzac, and to smell the roses in a flower-art workshop with Grandiflora's acclaimed florist Saskia Havekes.
Qualia's next Weekend of Wonderment is 28-30 November. Guest experts are yet to be announced, but Hamilton Island's brand and events manager, Nicky Tindill, promises "bespoke experiences" with international figures. "We hope by interacting with each expert throughout the weekend, guests will connect with the beauty surrounding Qualia," she says. Stay tuned.
Weekends of Wonderment are $1,040 per person; pavilion accommodation from $995 per night.
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