Food News

For staff at Tan Viet in Sydney’s Cabramatta, it started with a call from state authorities. Then there was the whirlwind of contact tracing, public health announcements, and a deep-cleaning of the premises. Now they're faced with the biggest challenge – convincing the public it’s safe to dine at their restaurant again.

After the closure of his Bowral restaurant, the chef is heading to the mountains.

“The optimist inside me says people will be running through our doors in three months. The reality is the city might not pick up in the new year.”

Kylie Kwong introduces us to the individuals helping to grow a stronger community. This month we meet Buddhist practitioner Subhana Barzaghi.

The Africola chef shares his top tips for eating and drinking in the South Australian capital.

Science has proven that the simple act of cooking can alleviate depression and improve mental well-being. We meet four people who have leveraged their relationship with food to find more balance.

It may have conquered Sydney’s dining scene, but the hospitality giant has delayed the launch of its meals-at-home service in the Victorian capital after backlash from industry players.

As head chef of Two Good Co, Strode finds solace in providing meals to women in need, and the power of humanity.

The city’s storied Chinatown precinct was one of the first areas to feel the sting of COVID-19. And for its many restaurants, bars and food businesses – some of which have been around for 30-plus years – it's hard to know how much longer they can endure the pain.

After eight years at their dimly lit Potts Point location, Brent Savage and Nick Hildebrandt are letting the light in, and shifting their celebrated wine bar to the CBD.

The global spice trade, worth an estimated $24 billion, has a problematic past. But these modern-day spice merchants are championing ethical goods with an emphasis on quality and sustainability.

With some 1700 bottles on its wine list, the latest project is a natural evolution of the legacy restaurant in the current world order.

The stage-three restrictions come back into force from Wednesday 8 July.

Four years after merging with the Urban Purveyor Group, the chef-restaurateur leaves behind his flagship restaurants to concentrate on his charity work.

“When I decided to open a restaurant I knew it was going to be crazy,” says the former nurse. “But no one knew there was going to be a pandemic.”

Esmay is a three-month restaurant made for post-COVID times, brought to you by the ex-Arc Dining head chef.

Meat is out, seafood and gelato are in. Lockdown has given the Pavonis the time – and gumption – to shake things up, Ormeggio-style.

OzHarvest has recruited an all-star line-up for its latest initiative – a dinner delivery service with heart.

A sushi master, a film producer and Robert De Niro walk into a Sydney casino, and get set to open the 43rd Nobu restaurant in the world.

The Icebergs Dining Room & Bar restaurateur is fortified in his belief that restaurants will rise again.

The Melbourne restaurant scene has faced its fair share of setbacks of late, but McConnell is remaining optimistic. “The hustle and bustle will return,” he says. “We just have to be patient.”

The secret lies in that 过冷河 (gor lang ho).

The industry that’s been forced to its knees is getting back on its feet, and fortified with a resolve that's a hallmark of the sector.

The Saint Peter chef and co-owner celebrated the award in the dead of the night with “quiet fist pumps”.

The first rule of The Avo Club is: don’t squeeze your avocados.

The latest news is a significant increase from current restrictions for hospitality venues.

A global pandemic forced the postponement of the annual culinary event; the same crisis has allowed it to be hosted entirely online for the first time. And it won’t cost a cent to attend.

Today marks the day Sydney restaurants can host up to 10 diners at a time. For some, staying closed was the obvious decision to make; for those who’ve decided to open, it’s done with mixed emotions.

The implementation of these stages will be at the discretion of state and territory governments.

Far from the madding crowd, these chefs and owners established their big dreams in small towns. Low seasons may be built into their business models; global pandemics are not.

Hospitality guns on their love of the industry, and the first places they’ll visit post-COVID-19.

"You better eat all of those dumplings. They are three-Michelin-star dumplings right there, so you better appreciate every bite!" Three hospitality families on their brood and food.

At a time when dining rooms across Australia have closed, these restaurants owners, against the odds, have opened their doors.

Bread, that historical staple food of so many societies, has become a means of sustenance for these businesses.

“We’ve put too much money, sweat and tears into this place to press stop.”

Olive oil, passata, pasta, sardines and more. With these staples on hand, it’s hard to go wrong with the classics.

In these difficult times, these eateries are still helping those most in need through the best way they know how – through the power of a home-cooked meal.

The Federal Government's latest $130 billion economic package throws a lifeline to sectors – including the hospitality industry – most affected by the COVID-19 pandemic.

In this current crisis, there’s a lot to be said about profit. There’s even more to be said about the people.

The measures come into effect on Monday noon.

If there’s a silver lining to COVID-19, it’s enjoying Ben Shewry’s Vegemite scrolls at home.

The stricter measures apply to restaurants, cafés and pubs across the country.

Led by GT's Best New Talent Alanna Sapwell, the restaurant has blamed the closure on the deleterious economic impacts of coronavirus.

Cheap pasta is in. Cup-a-soup is out. Australia has spoken.

The hospitality industry can't work from home. Here, a list of restaurants and cafés that are adapting to the new, albeit temporary, world order.

Restaurant Labart hopes the new business model will ensure workers and hungry customers are looked after.

In the wake of the Federal Government's recommendation to restrict non-essential mass gatherings, organisers have postponed or cancelled a number of food events around the country.

New year, new room. The “temporary” Italian eatery on Sydney’s Oxford Street has a new lease on life.

These are the measures they're taking to protect staff and customers.

With the collapse of the Melbourne restaurant empire, the spotlight has been fixed firmly on George Calombaris, writes Tristan Lutze. But the small businesses that form the backbone of the industry are often left behind.

Looking for somewhere new (or new-ish) to wine and dine in Melbourne? You’re in luck. Pull up a seat at these freshly minted venues.

They plan to transform the shopfronts into forthcoming Hella Good outlets.

Snapper cheeks, tomato crudo and a top-secret XO sauce: executive chef Jason Staudt is shaking things up.

Tapas are out. Mezze and man’oushe are in.

Just six months after opening, the rôtisserie chicken restaurant from the Shobosho team will hold its last service this weekend.

The chef-restaurateur is breaking away from Rockpool Dining Group, and taking his signature restaurant brands with him.

It’s the biggest move yet from the culinary power-couple, who have been recruited to a new dining project in Los Angeles.

In her monthly GT column, Kylie Kwong introduces us to some of her favourite food heroes and the individuals helping to grow a stronger community. This month, we meet Dwayne Bannon-Harrison.

Spread on toast or spooned straight from the jar, these nut butters are worth a spot in the pantry.

From takeaway containers to cling film, plastic has always been a key part of many restaurant kitchens. But as chefs aim to be more sustainable, is running a plastic-free business possible?

A behind-the-scenes look at the Sydney buttery.

It’s regarded as one of the best pizza places in the Victorian capital, and it’s arrived in the harbour city for a slice of the action.

The bread is all sourdough and the croissants are inspired by the co-owner’s family ice-creamery. It’s a French bakery, done in that North Melbourne way.

One half of the team behind the temporary Cambodian restaurant is hosting a pop-up lunch, for one day only.

And Khanh Nguyen is looking to a little-known chapter of Australia’s history for culinary inspiration.

After months of controversy, the chef’s Made Establishment group has been placed into voluntary administration.

Pull up a seat at these new (and new-ish) venues in town.

It’s been almost three years since Thailand’s new street food laws came into effect. For supporters, it’s the clean-up the city needs; for others, it’s the death-knell to one of the world’s great food destinations.

The chef on making the move to Brisbane, the best variety of Japanese noodles and the hardest dish to master in his kitchen.

Pot-set or not? Penny Lawson, of Penny’s Cheese Shop in Sydney, tells us what’s what in the world of yoghurt.

He’s flown the flag for modern Australian cooking in Singapore; now chef Rishi Naleendra will celebrate his own culinary roots.

In our new monthly column, Kylie Kwong introduces us to some of her favourite food heroes and the individuals helping to grow a stronger community. This month, we meet Indira Naidoo.

Executive chef Corey Costelloe gives the lowdown on how to achieve the perfect chop, every time.

The Sri Lankan restaurant is bringing the growing love of hoppers to the people with a series of classes.

Burnt desserts, bar stools everywhere, and the land of the rising sun on the rise – we'll be seeing these and more in the coming year.

But another successful vegan pasta-and-gnocchi trattoria will rise from the ashes.

Be it marinating, brushing or drizzling, these five sauces are ready for the grill.

Now that’s a meal deal.

The blockbuster beachside spot welcomes a seafood restaurant, a cocktail bar and a tapas joint, with two Peter Doyle-mentees leading the charge.

Dining out? With the help of the hospitality industry, you could do your bit to assist national relief efforts.

Whether sweet or spicy, seeded or smooth, these five mustards more than cut it.

No more pop-up teases. This time the move is for real.

Merivale brings the success of Totti’s to the Sydney CBD, and it’s another hopeful harbinger of George Street's rejuvenation.

The former Agrarian Kitchen Eatery chef is set to the lead the Adelaide Hills restaurant for a two-month stint.

A short lease, new energy and an ever-changing menu. After a self-imposed sabbatical, Louis Couttoupes is back.

It will remain true to dishes of the local culinary scene, with red-hot chilli levels to match.

If a ham is the ruler of the Christmas table, a well-made glaze is its crown. Here some of our leading culinary lights share their favourite formulas. It's brush hour.

With macadamias, milk chocolate and Davidson’s plum, this is the sort of panettone that Nonna would recognise, but would never cook.

With more than 140 food and wine events concertinaed into 11 days, the choice paralysis is real.

And chef Jacqui Challinor is looking forward to the return of the wood-fire grill.

The Sydney chef power-couple on departing the hospitality group they’ve loved for six years, pivotal moments with pipis, and their big move up north.

The New York chef on angry vegetables, competing in Iron Chef and her unique wine list.

The maker of that watermelon cake has opened a temporary home interstate, with five full-time pastry chefs devoted to producing the star dessert.

Paola Toppi says a little prayer with her latest venture in the heart of the city. Just don’t talk to her about pasta extruders.

It will live on as a wholesale business, but co-owner Luke Powell has decided to cease the dining-in component of the smokehouse.

The menu is in its early stages, but already the chef has confirmed a dish she’s made around 200,000 times.

Chef Louis Tikaram heads up the two-storey waterfront eatery where the menu pays homage to dishes cooked by his grandmother.

The head chef on her cult fried-potato dish, her modern take on room service and her lessons learnt about the kitchen fire.

In a sudden announcement, its owners have decided to close their flagship café after seven years.

After almost six years with Maurice Terzini’s flagship restaurant and The Dolphin Hotel, the executive-chef power couple is moving on.