Food News

The bright acidity of this verjuice has caught the attention of leading chefs and bartenders.

Sous chefs will take the reins on Sunday nights in September, in the process raising money for a good cause.

Take home bottles of Dom Pérignon after dinner at Vue de Monde’s exclusive new dining suite.

Dainty Sichuan is finally open in Sydney; how does it work?

A Q&A with Giovanni Pilu, of Sardinian restaurant Pilu at Freshwater, about recent additions to the restaurant and how he survives a winter in Sydney.

The Darlinghurst café got itself a licence and is serving pan-Asian bar snacks at night.

The Melbourne barbecue restaurant is embracing the wok with a second pop-up this month.

Chef O Tama Carey gives us the lowdown on a one-off community feast paying tribute to land and country.

Plus learn how to make the chocolate egg at Saké or a decadent layer cake by GT’s food editor.

Rosetta opens in the Sydney CBD.

Cookbooks new and old will be cracked open, cooked from and discussed by some of our favourite chefs and thinkers.

Stay one steep ahead with workshops, a DIY blending station and all the latest teaware

It's all part of the CafeSmart campaign, which helps fund projects that assist the homeless.

Convenient touches meet upscale marketplace in Neil Perry’s grand design.

Fifteen courses of premium seafood, wagyu and foie gras.

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

There’s plenty of potential in the depths of your crisper; you just have to be creative.

What’s Blue Nile all about, Fatuma? The food is pan-African, although more heavily influenced by Ethiopian and Sudanese flavours. We keep the menu seasonal, so towards winter we do spicier dishes for people to share, like our yetakelt beainetu – a combination of Ethiopian vegetarian dishes served with house-made injera bread. How do you guys […]

Spirit House has a sleek new bar where you can enjoy Thai snacks with a twist.

A Florentine chef and an elegant new space bring a touch of the Old World to the latest Four Seasons restaurant.

Popolo gives way to Marta; lovers of cacio e pepe pasta prepare to celebrate.

Ryan Foote draws inspiration from the culinary experience for his bold, playful porcelain tableware.

The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.

One of Sydney’s favourite pubs will headline the festival’s food line-up.

A North Sea-focused restaurant from René Redzepi and Thorsten Schmidt has opened on the original Noma site.

The Saint Peter chef wants to school you in seafood.

And he’s bringing back favourites from Pearl, Stella and more.

Bar czar Sven Almenning likes to mix a bit of theatre with his cocktails and he has a collection of shakers to prove it.

The rise of farmstead cheeses is the fortuitous foil to the trend towards intensive dairy farming, writes Will Studd.

The Melbourne barbecue restaurant is embracing the wok.

Small cakes, stunning pies, impressive layer cakes, fruit-topped cheesecakes - our Baking Cookbook has something for every taste.

Join Vue de Monde chef Shannon Bennett for a taste of his home-cook favourites.

Muesli laden with spice and grain puts flavour and flair back into breakfast.

Join Franklin chef Analiese Gregory as she rings in the change of season with fresh and tasty eats.

Over a career that’s taken him to some of the world’s most renowned kitchens, seasoned with a surfside upbringing in New South Wales, Noma chef Beau Clugston has won acclaim for his deceptively simple dishes of pure, intense flavours.

When you think of restaurants, style might not be the first thing that comes to mind, but it’s exactly what these five tastemakers are bringing to the kitchen.

Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.

Bring a splash of striking copper to your kitchen with these burnished essentials.

Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.

Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.

With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.

Make the most of the season before it’s gone.

With handsome examples coming from the likes of Fugazza in Melbourne and Sydney’s Bar Brosé (with seaweed butter, no less), the question isn’t so much “why is focaccia coming back now?” as “why did it go away in the first place?” The loaves Enrico Sgarbossa turns out at Sydney pizzeria Al Taglio are impressive enough […]

Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.

Is this a return to glory for a glamorous Melbourne address?

One of Sydney’s hottest restaurants is about to branch out in Asia.

At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.

When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.

Café Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.

A celebration of one of our favourite breakfast foods.

When you think of restaurants the first thing that comes to mind is probably not sneakers. But apparently the footwear industry is eager to jump on the food-is-the-new-hotness bandwagon. Nike SB is about to release a special Momofuku edition of its Dunk High Pro sneaker in collaboration with David Chang. The sneaker features the restaurant’s […]

A self-taught chef sets off on a world tour to master the art of fermentation.

Beat the winter blues with their red sauce night

And it's set to be your new favourite hangout.

Roses and spaghetti Bolognese, showgirls and mixed grills – Allie Webb’s work is all about contrasts.

How does The Agrarian Kitchen celebrate almost a decade in Tasmania? With a new restaurant and shop just down the road.

Together with locals Aløft, the Melburnians from Bar Liberty want to keep the party going till late.

A new organisation is empowering women working in the hospitality industry to grow and thrive in their careers.

Momofuku’s new Las Vegas outpost isn’t an exact analogue of its New York City cousins, whether it be the freewheeling Ssäm and Noodle Bar or the fine-diner Ko, though it shares some personality traits from those eateries. The 200-seat restaurant’s lengthy menu reads like a David Chang greatest hits album, with everything from the comfort […]

Pulp Kitchen has reopened with a stepped-up look and a stand-out French onion soup.

The opening of David Moyle’s new restaurant, Longsong, has been delayed; here are his favourite long songs to tide you over.

The cultivation of rice in Italy sparked political conflict and the wonder that is risotto, writes John Irving.

Celebrated Chicago chef Grant Achatz turns his considerable skills to home cooking for this fetching Easter feast.

The newly formed Rockpool Dining Group is a game-changer in Australian restaurants. But how does it work? Who’s running it? And why? Sharon Verghis gets the inside word.

QT Hotels and Resorts is putting a spin on the classic for a good cause.

Ever wondered what charred kelp ice-cream tastes like? Now’s your chance to find out.

Join in on Rick Shores chef Ben Bertei's snack attack masterclass, exploring the diverse flavours of South East Asia's much-loved street food.

Get a taste of Barbados’s sunshine and sea air in the middle of Sydney this winter with Momofuku Seiobo chef Paul Carmichael's Creole fish baked in banana leaves, choko and cucumber salad and the mighty macaroni pie.

Take time out for a sweet moment Greek-style with George Calombaris’s masterclass in old-school loukoumades and new-school rice pudding.

Is this Sydney’s best winter dish?

The love child of pizza dough and a pita pocket.

The Bar Brosé chef is packing her bags for Tasmania.

Are indigenous flavours the next big thing in chocolate? Lee Tran Lam investigates.

We spoke to Jorge Vallejo of Quintonil ahead of his appearance at Melbourne Food and Wine Festival in April 2016. He told us what he would be making at his MasterClass, and shared notes from the kitchen of his renowned Mexico City restaurant. Your restaurant in Mexico City is riding high at number 12 on the World’s […]

Sydneysiders revive a landmark restaurant in country New South Wales.

A bar for art’s sake pops up at Semi Permanent.

Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.

Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.

Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.

A bloody good dinner for a bloody good cause.

Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.

Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.

Is this the best-looking café in Sydney?

Load up your three-tiered tray with raspberry tarts, super scones and chicken curry puffs and get ready for a higher high tea with chef Bethany Finn from the Mayflower.

Goodgod returns to Vivid with another pop-up and an ambitious goal: to generate just one bag of rubbish in the process.

Kick off winter with a week of cheese tasting.

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Bay of Fires Cheddar, the award-winning clothbound cheese from Tasmania, makes the case for traditional methods, writes Will Studd.

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisumé.

North Asia meets Australian barbecue at Shobosho, Adam Liston's grill-heavy diner in Adelaide.

Bigger (and hopefully better planned) than before.

Cadbury has yet to deliver on its threat to include kale in its sweets, but there's still plenty of innovation in the chocolate world. Lee Tran Lam discovers the trends coming to a gift box near you.

Sydney bar PS40 goes full British this week as chef Jake Dolin matches a special menu to limited-edition cocktails.

Fans of Garagistes will be pleased to hear Luke Burgess, Deborah Blank and Angus Burton are teaming up for a seafood-focused two-month pop-up in Hobart.

Chef and restaurateur Andrew Cibej adds a new Italian restaurant, bar and café to his stable of winning eateries.

He’s cooked at Noma Australia, Vue du Monde and Stockholm one-star, Mathias Dahlgren.

Here’s what to expect from the new Italian diner by Melbourne’s masters of pasta.

Anna Polyviou, pastry chef at Sydney’s Shangri-La Hotel, talks custard, her first encounter with Pierre Hermé, the creation of her new 76-step sweet masterpiece and how the humble hash brown helped kick-start her career.