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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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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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.
When David Pynt opened Burnt Ends in 2013, the Australian chef
introduced Singaporeans to the joys of modern Australian barbecue.
This week in the island nation's CBD, Pynt and his team open the
doors to Meatsmith, a new restaurant promising meat, booze and
rocking tunes galore. The Perth expat spoke to Gourmet
Traveller about smoke, fire and having a good time.
So what's Meatsmith all about, Dave?
It's a contemporary American smokehouse combining American smokehouse technique with international flavours. Our core menu will include pork belly, brisket and chicken and we'll be doing specials like ribs and lamb shoulder. The rest of the menu will be made up of things like fried green tomatoes, pig's ear wraps and chicharrónes with a house rub. We'll be cooking our prime meats for lunch and dinner service, too, so no holding meats and reheating them. Like Burnt Ends, it's going to be a casual sort of place. People sit at tables and go up to the bar to order, like you would at somewhere like Settlers Tavern in Margaret River. We'll also be installing a Funktion One sound system, so if we want to have a party, we can have a party.
Sounds tasty. What's going to be pouring behind the bar?
We'll have a few imported craft beers on tap, plus we've already started barrel-ageing some whiskey-heavy cocktails. There'll also be lots of Bourbon in general, plus Picklebacks and a little bit of wine, too.
At Burnt Ends, those twin wood-burning ovens were your own creation. Will we be seeing any further examples of Pynt ingenuity in the Meatsmith kitchen?
I wish. We've got these two Southern Pride smokers which are basically the best in the business. They're lock-and-load units and great for doing quality product in high volumes. Andrew Baldus will be in charge of the food. He's a solid chef from Nebraska who's cooked in barbecue hotspots like Nashville and South Carolina. Alysia Chan is his sous chef. I'll be helping them get everything into place for the opening, but after that, I won't be interfering. But if they want a sounding board or someone to help, I'm there.
You've been in Singapore for two years now. Care to share some of your favourite spots for Chinese barbecue meats?
The ducks at Imperial Treasure Super Peking Duck Restaurant are our benchmark. For a satay smash-up, we go to Lau Pa Sat market. Foong Kee just up the road in Chinatown does amazing pork and duck at a great price.
Meatsmith, 167-169 Telok Ayer, Singapore, +65 6221 2262
Related: Singapore's best street food
Related: Singapore's best restaurants
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