Food News

The menu, the wine list and the cocktails are an all-Australian affair, and it’s set in an inviting space that seamlessly places old-school design cues within a modern context.

The low-lit spot is open till late (properly late) and has a menu packed with Southeast Asian street food classics inspired by Hong’s travels.

The jewel to the Crown Sydney has finally opened in a stunning dining room on the 26th floor of the casino complex’s Barangaroo tower, with 180-degree views of Sydney and its harbour. It’s one of the biggest openings of the year.

It’s a two-level ode to pasta and Italian natural wines, by a trio of hospitality pros.

“Opening a restaurant over Facetime is not an easy thing to do.”

Mauritius has a diverse cuisine, but the focus here is on its South Asian and East African influences. Plus, there's a drinks list dominated by expressive natural wines.

At this warehouse restaurant in Sydney’s inner-west, the owners’ Macedonian and Lebanese backgrounds tell part – but not the sum – of their culinary story.

Following months of Instagram teasers, co-owner Adam Liston has unveiled a permanent noodle pit-stop next door to the Shōbōsho mothership.

Snow egg, white coral, the eight-texture chocolate cake – all have entered Quay’s dessert hall of fame. Now Peter Gilmore is hoping to replicate their sweet success with his latest and greatest final course.

The Niland seafood empire shows no sign of slowing down. Fish Butchery the second will be double the size of its predecessor (and yes, the double tuna cheeseburger will be on the menu).

“It’s been such an honour to serve Sydney [...] An absolute honour.”

And don’t miss the tikka masala rigatoni.

Social media haters, mixed messaging on law enforcement, a dearth of staff and 496 COVID cases overnight. The 2021 edition of Sydney’s Great Restaurant Reopening looks very different to last year.

And a Singapore restaurant, led by a Perth-born chef, has made the shortlist.

Handmade, dietary-inclusive, and sold by weight. And just three weeks in, word has spread.

But for Attica chef-owner Ben Shewry, the gloss of the global list is worlds away from the reality of a locked-down Melbourne restaurant scene.

Something special is happening to Korean food in this country. Meet the chefs redefining the cuisine with nous, nuance and culinary smarts.

The $2.4 million rescue plan explained.

Catch of the day? This Sydney fish and chippery focuses on a single fish species year-round.

It’s a case of two becoming one, with the chef announcing plans to merge Smith & Daughters and Smith & Deli under one roof in Collingwood.

Sydney restaurant Lucio’s closed after a stellar 40-year run. But the story continues with the next-generation of the Galletto family making a seachange, and opening a waterfront trattoria in Noosa.

Everything you wanted to know about formaggio, thanks to Maker and Monger's Anthony Femia.

A recent industry survey found 63 per cent of restaurant operators are in favour of compulsory vaccines for staff. In the kitchens though, opinion is mixed about the best way to balance individual rights and responsibilities.

After 32 years, the long-running restaurant in Sydney’s Chinatown has gone into administration. But this might not mean the end.

Deli’s Continental was a hit during its December pop-up. Now it’s turning permanent, with focaccia, pizzas and meatball subs on the menu.

In Adelaide’s CBD, second-generation restaurateurs Quang and Thy Nguyen have shaped a menu of their own making, coloured in with their childhood food memories.

Joel Bickford has had his curtain call at the waterfront restaurant, and he's been tapped for an ambitious project in Sydney’s CBD.

It's been four years in the making and at last, the Fortitude Valley eatery is set to open this month. That is, if lockdown doesn't get in the way.

Despite the south-western Sydney suburb being tagged with the dreaded “hotspot” label, restaurant owners are doing their best to stay upbeat during the worst of lockdown.

“This time around, people are feeling very hopeless.”

That savoury "fifth taste", and how to make the most of it in your cooking.

Order finish-at-home meals from celebrated Sydney restaurants including Ho Jiak, Monopole and CicciaBella. It's another way to help restaurants survive the current lockdown.

How to survive lockdown, according to the industry professionals who did it the longest.

A team of local hospitality guns is set to open Nieuw Ruin in Fremantle, where the food is given as much thought as the drinks.

There’s been hype, lockdowns and delays. Now all – well, two-thirds of the venue – will be revealed on 22 July, with reservations open now.

And executive chef Steve Jacomos has put a celebrated Melbourne pasta on the menu.

And hospitality venues in regional NSW will continue to operate under the four-square-metre rule, with seated service only.

It's the food, and so much more: Indonesian aunties who ply you with sweets, staff who know your child's favourite booster seat. For these chefs, these restaurants and pubs double as a second home.

With more than 20 years’ experience serving laghman, polo and toho kordak across the city, co-owners Ershat and Hislat Shukur still run their restaurant with heart.

The 14-day lockdown affects hospitality venues in Greater Sydney, Blue Mountains, Central Coast and Wollongong areas.

After shuttling back and forth between the mainland and Tasmania, chef Ali Currey-Voumard is keeping things simple at Public Wine Shop.

Across the country, a new wave of café culture is emerging as chefs and owners bring their cultural heritage and traditions to the table.

“Without the pizza it’s not much of a palace.”

Top End humidity plus spice noodle soup? They're a more likely match than you'd expect, and queues of hungry diners at the city's laksa market stalls and eateries are proof.

From perfect roast potatoes to the cleaning power of fresh lime, we speak to nine chefs and restaurant operators about the family cooking tips they swear by.

Executive chef Khanh Nguyen has cooked up a menu featuring a Vietnamese-Bunnings sausage sanga mash-up, potato wedges with sour cream remixed, and the ice-cream sandwich of his dreams. And he’s eyeing that 16 June open date, Melbourne lockdown be damned.

From a South Melbourne market stall to Yarraville café Mabu Mabu and now her 130-seater in Federation Square, the self-described “Island girl” has many reasons to celebrate.

The lockdown is expected to last for seven days, with restaurants and cafés across the state forced to close their dining rooms.

From the Mornington Peninsula to the big smoke, the former Pt Leo Estate chef is ready to strike out on his own.

The lockdown sandwich side-hustle is turning permanent.

The industry talent pool was running dry long before the pandemic, and it’ll take a change in government policy, and self-reflection from restaurants, to make hospitality great again.

It’s a new chapter for the chef-restaurateur with the much-anticipated opening of Lucky Kwong, named in honour of her late son.

And they’re serving a traditionally maligned fish species, skin, fat and all.

Built on a foundation of impeccable pasta and good vibes, Tipo 00 has won the hearts of Melbourne diners.

And its incoming Tokyo-born head chef has no qualms about charging $40 per person for the Japanese noodle soup experience.

Five years after its blockbuster merger, the hospitality group once led by chef Neil Perry is splitting into two separate businesses.

This time, it’s here to stay.

With two live-in chefs and countless inter-connected food and waste systems, the Future Food System's Greenhouse may very well be a blueprint for how we'll live in the future.

Almost a year after his company backtracked on plans to expand the Merivale At Home offering to Melbourne, CEO Justin Hemmes says he "cannot wait to work alongside so many local industry greats”.

The lockdown comes into effect from midnight tonight.

All the quirks to eating and harvesting this autumn fruit.

For the head chef of Melbourne's Hazel, the worst of lockdown is over. And under Smith's watch, the menu is tighter and more focused, and her eye is on the kitchen’s long game.

And it’s only open once a week, with a rotating guest chef.

Just try to curd your enthusiasm. These are GT's picks for goat's milk cheeses of the tangy, earthy and creamy kind.

For the first time in his professional career head chef Loong Oon is cooking the food of home, in tribute to his late Amah.

''We've had staff come in with squeegees and buckets, get on their knees and scrub the floors ... It's very humbling that people will do that on their own accord.''

The snap lockdown comes into effect from 5pm this afternoon.

Upon the departure of Phil Wood, the Catalonia-born chef is taking up the mantle at the Mornington Peninsula establishment.

After almost ten years, the local outpost of David Chang's restaurant empire, led by executive chef Paul Carmichael and manager Kylie Javier Ashton, will shut its doors in June.

The chef and restaurateur built an empire of Thai restaurants that irrevocably shaped Sydney’s love and understanding of Thai food.

Fish Butchery's Rebecca Lara on triumphs with ocean trout salami, and making the switch from a chef's life to top-end seafood retail.

On International Women’s Day, four women who work in food and drink share their war stories, tales of success, and hopes for the industry they love.

Chefs! Restaurants! People! See them in real life during the March celebration of all that's good to eat and drink in Melbourne.

And he addresses those rumours about Neil Perry’s restaurant.

There’s a former Old Fitz chef in the kitchen, an ex-Don Peppino’s owner on the floor, a whole pig every fortnight, plus a seafood- and veg-focused menu. This piggy is going to market with a lighter and brighter style of Parisian cuisine.

Each month in her GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Skye Blackburn, founder of Edible Bug Shop, and purveyor of insect snacks.

From the freshest seafood to the best craft beer.

Is the city ready to eat out and stay up late? The chef certainly thinks so, and she has a very good gilda to lure them to Federation Square.

“It’s a very eclectic menu and it doesn’t always make sense, but I certainly don’t think it needs to.”

Expect lobster frites, boudin-noir spring rolls and pasta with garlic butter and snails, plus a list of French and Australian wines.

Ten weeks, ten recipes, straight to your inbox.

From Afghani bread, the city's best omakase, and bánh xèo made to a top-secret recipe, the Anchovy chef shares her favourite spots for dining out in Melbourne.

With limited footage and space for just about a dozen diners, these small restaurants pack a punch with their intimate service and creative, sustainable menus.

What we eat, how we drink and where we go will all look a little different this year. These are the biggest trends set to shape the next 12 months ahead.

2020 was a write-off, but hopes are up, and doors are set to open at these eagerly awaited establishments.

With the festive season upon us, there's no better time to order a dozen (or more) of these briny bivalves.

The news comes as New South Wales recorded 30 locally acquired cases of COVID-19, with 28 cases linked to the Avalon cluster.

A Mornington Peninsula trattoria, Malaysian done luxe, hot coals and good times in Brisbane, Western Australian barbecue, and a taste of wine country in Adelaide. We raise a glass to the venues who opened their doors in the past 12 months, pandemic or no.

There’s a dining room, a terrace and a cocktail lounge, combined with sweeping views of the city and old-world glamour. “It took three years but I think the end result will justify it,” says Lucas.

New look, new menu, new wine list. After eight years in the city’s darkest dining room, the Bentley Group is letting the light in.

“What is going on?”

“It all needs to happen, but that doesn’t make it any easier."

The restrictions come into effect from 12:01am Thursday 19 November.

The state government’s plan to offer $100 vouchers to spend at dining and entertainment venues is welcomed by restaurant operators, but questions are being raised about its long-term effects.

From the bizarre to the debilitating, this is how restaurants cater for food allergies and intolerances.

What does the future of food look like in Australia? It's time to tap into our native bounty and relearn the country's rich Indigenous culture through storied food and cultivation practices, with a focus on sustainability, and representation from First Nations people.

The latest news brings Melbourne venues into line with regional Victoria, with Premier Daniel Andrews flagging a further easing of state-wide restrictions in two weeks' time.

Restaurants are reopening and the lifting of the “ring of steel” is on the cards. It should feel good, but it also feels strange.

The newest reopening date for the hospitality industry is five days earlier than first announced by the Victorian government.