Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Australia's hottest new dining suburb is Seminyak. Well, at
least our chefs are flocking to Bali in record numbers to join the
island's thriving restaurant scene. Jane and Geoff Lindsay opened
Saigon Street in June, a "street-style" incarnation of their
Melbourne Vietnamese eatery, Dandelion. "Dandelion is more focused on the
imperial food of Hue, more like royal cuisine," Geoff says. "Our
Bali model is more like the bia hoi menus of Hanoi."
The MoVida crew is on its way, too, with co-owner Andy McMahon revealing he's opening in the Potato Head Beach Club complex in Seminyak later this year. Maurice Terzini hopes to have Da Maria, a tropical offshoot of his Bondi pizza venue, Da Orazio, open by December. He has been travelling to Bali for "decades", and says he's seen it change from a party island to an international dining destination. "It's exciting times," he says. "I'm also fortunate that my business partner, Adrian Reed, owns one of the busiest and best Mexican bars and restaurants on the island, Motel Mexicola."
The Lindsays, too, are frequent visitors to Bali, so when they were approached by Aki Kotzamichalis, one of the original partners of landmark beach bar Ku De Ta, they "jumped at it", Geoff says. For the MoVida team, the decision is based on a desire to expand the brand internationally. "We have partnered up with Potato Head," McMahon says, "because we like what they do."
Sydney-based restaurateur Robert Marchetti, who has been running the food and beverage offer at the Seminyak's Double-Six hotel for the past three years, believes Australian chefs have always been attracted to Bali, and he's a strong advocate for the island's dining scene. "I've eaten quite a bit through LA, Australia, and Asia, and I think that the restaurants in Bali stand the test of time against anything."
Saigon Street, Jalan Petitenget 77X, Badung, Bali, Indonesia, +62 361 897 4007
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