After five years in Los Angeles, the former EP & LP chef has returned to Australia – and he's making dim sum, fresh seafood and char siu a top priority.

Expect miso Bolognese fettuccine and spaghetti with mentaiko butter, served in Sydney’s newest dining precinct.

The Icebergs dessert queen on coriander, her dreams of being a flight attendant, and the importance of reading recipes.

Lab-grown meat is fast leaving the realm of science fiction and becoming reality. But as the technology evolves, will our tastes keep up?

We go behind the scenes at the much-loved Sydney bakery, where co-owner Iggy Ivanovic shares his top tips for nailing that dough.

The former Ételek mastermind on his latest appointment, a vego snack pack, and why more chefs should move to Brisbane.

Carrots have traditionally been the stuff of side dishes and crudités, but now kitchens around the country are exploring the creative potential of this humble root vegetable.

Know where to sip in style.

Alpine indulgence at its finest.

Kylie Kwong’s Sydney restaurant Billy Kwong has closed its doors after 19 years. It’s a time for reflection, but also a chance to look ahead to new beginnings.

The chef on the weight of owning a restaurant, kicking out Paul Carmichael, and the baloney sandwich 2.0.

The countdown is on for the restaurant industry night of nights on Wednesday 21 August...

Perth expat Dave Pynt is transplanting the barbecue good times of his Michelin-starred Singapore eatery to a luxury beachside resort, which spans three islands.

The celebrated chef reflects on his life, career, and his unfortunate run-in with a bag of dried shrimp.

The veteran chef has seen (and eaten) some things.

Opening an all-vegan Italian joint in Sydney's eastern suburbs is a challenge. But this neighbourhood restaurant is a hit with diners.

And that’s just the start of the very big chef line-up at this Western Australia food festival.

The much-loved coastal café and restaurant is headed to an unlikely location – Australia’s first-ever surf park near Tullamarine Airport.

The actor and winemaker on pinot noir, on-set catering and hurricane shelters.

In Melbourne’s south-east suburbs, Mai is hoping to replicate the hustle and bustle of Vietnam’s bia hoi where drink-friendly snacks, beers, and hot pots are top orders.

It’s full circle for Oliver Hansford, the UK-born chef who landed his first Australian gig at the waterside restaurant back in 2013.

From a Tasmanian wasabi grower to a family-run beehive farm, we talk to Australian farmers and makers about the dreams behind their dream businesses.

The restaurant is an interstate collaboration by the head chefs at Sokyo and Lee Ho Fook. Expect foie gras chawanmushi and yuzu lemon chicken.

Green & Black's founders talk sustainable practices, wine and chocolate pairings, and the future of the chocolate industry.

Chef-owner Jock Zonfrillo is bringing his ground-breaking Adelaide restaurant, where native ingredients take centre stage, to the former Longrain space.

The owners are pulling the plug on their South Coast venue, but they’re turning their focus to a new, casual wine bar.

A storied sourdough starter, sea air and the expert hands of artisan bakers make Iggy’s Bread a Sydney favourite. Step inside for the ultimate proof.

There’s a cheese selection that spans seven metres, a maturation room that simulates a natural cave, and a Comté unique to the cheese stall. And those grilled cheese sandwiches are here to stay.

Spoiler alert: no Australian restaurants make the cut.

The broadcaster on political cravings, her vegetarian years and native ingredients.

This week is your last chance to dine at her Sydney restaurant.

The Sydney trio behind the Italian-ish restaurant are back from a two-week research trip to their culinary motherland. And now a long Sunday lunch is on the menu.

There’s 800 kilometres separating head chefs Clinton McIver and Joel Bickford, but that hasn’t stopped them from developing an eight-course dégustation together.

And there’s disappointing news for Brae too.

From bean to basket, we take a tour of the factory that produces the much-loved chocolate, and see how their chocolate is made from bean to basket.

In Melbourne’s Avondale Heights, the Mellini family is faithfully recreating one of Sicily’s sweetest traditions.

The neighbourhood restaurant has been an incubator for emerging chef talent over the years. Chef-owner Karl Firla is calling time, but says this is not the end of the Oscillate Wildly brand.

A roast chook holds a special place in the Frenchman's heart.

No-one knows the menu better than him.

There's pink walls, green velvet banquettes, and a naan pizza filled with blue cheese. Plus, a dish that combines panipuri and steak tartare.

After six years, the founders of the controversial kangaroo burger are calling time on the CBD outlet.

Indian-spiced trippa alla Romana, yuzu risotto, vegan cacio e pepe. The latest wave of restaurant openings is Italian, but not as you know it.

The hospitality powerhouse is on a mission to reinvigorate the city’s nightlife with the expansion of its Ivy laneway precinct.

A guide on what to order at Bistro Guillaume from the founder himself.

Business was booming for the maker of Sydney's favourite ricotta – and then she stopped. Much-loved cheesemaker Kristen Allan explains why.

Game-changing kitchen appliances, fashion and furniture.

Mitch Orr and Cam Fairbairn may be calling time, but they’re giving their favourite dishes one final run.

Some of the country’s best food and wine talent are serving a Syrian-inspired feast, with all funds raised going towards UNICEF.

The history of Middle Eastern food in this country is a history of people, movement and spices smuggled in suitcases.

From pure cacao to cinnamon-spiced, these cocoas to mix up in a mug promise warmth and comfort in equal measure.

This chickpea and pasta dish may be born from poverty but it's full of richness. Take a look inside.

After tickets to his dinners sold out, the gregarious Canadian chef will be rustling up lunch at the modern Japanese eatery. And there's only one dish on the menu.

Sydney’s Bakedown Cakery has won scores of fans with a fun-filled approach to chocolate-making. But for founder Jen Lo, it’s only the beginning.

Opening a restaurant is tough. Building it yourself? That’s another world of pain. Just days before launch, we dropped into the worksite at Pipit, the new NSW North Coast restaurant by chef and handyman Ben Devlin.

And tickets to his four-city speaking tour are on sale tomorrow.

Soy. Camel. Goat. Oat. Do we really need another milk? We put doe dairy through its paces.

It’s the sister venue to the much-loved Maha, and you can expect Persian XO and an upsized version of those Turkish-delight doughnuts.

Including stories about a beekeeper in Macedonia, and the grandmother of French New Wave cinema (and her penchant for heart-shaped potatoes).

Though the restaurant is hinting at “new opportunities” in the city.

The low-down on what to order at Barangaroo House's produce-driven restaurant, where vegetables, seafood and a Milo-inspired dessert receive top billing.

At this Northern Rivers restaurant, local vegetables and seafood play a starring role, and proceeds from the opening weekend will go towards OzHarvest.

He was in Australia to launch his restaurants’ latest dishes, but we also learnt much more about the Thai cuisine master.

After 10 years, chef Magnus Nilsson is calling time on his groundbreaking restaurant.

And it’s celebrating with a tasting menu of its greatest hits.

Chef Mike McEnearney has reopened his much-loved canteen, with honest food, a charcoal spit and dinner six nights a week.

The Booker Prize-winning author on fast-food chicken, writing rituals and his affinity with maîtres d’.

The Lankan Filling Station chef-owner is doing her bit to help, one curry at a time.

It's a bold new step for Alejandro Cancino – he's bringing Lola’s Pantry 2.0 and a plant-based degustation to Noosa.

With the Chinese eatery celebrating a decade on the Sydney restaurant scene, head chef Andy Evans reflects on near misses with vats of chilli oil and nicknames for his knives.

There are rainbow-freckle Easter eggs and a chocolate bar that mimics a Jackson Pollock painting.

The musician on veganism, his speakeasy playlist, and addiction to popcorn.

Spoiler alert: the pagans did not add chocolate.

The six-month search is over, with a Sydney chef heading north to fill the top job.

The outré Hobart museum is at it again, launching a surreal cookbook on how to cook pests, and an exhibition to match.

We hope you’re ready to play calendar Tetris.

Which chip brands made the crinkle-cut?

Know your baklawa from your basma with our guide to Middle Eastern sweets.

The chef on late night lamb souvlakis, her favourite playlist and what’s next.

At one-off weekend lunch in collaboration with refugee support organisation Free to Feed.

There will be bar snacks, cocktails and Hanoi-style street food.

For one night only at Sunda, and there will be snacks.

Being stuck in a slow-moving line in a bar can be a drag. The Everleigh's Michael Madrusan shares his tips for getting your drink order in, quick smart.

Expect warrigal-greens dumplings and wallaby-tail soup at Spice Temple’s one-off events.

All noodles are good noodles, but this particular bowl is extra special.

The Attica chef has gathered his favourite food friends to do some good.

Where to find the best pub fare.

It's the end of an era, but it's not all sad news.

The Daily Show comedian on strange gigs, Crazy Rich Asians and where to eat in Singapore.

From the coconut plantations of Sri Lanka via the kitchens of northern Italy, Lankan Filling Station chef O Tama Carey brings us a cracking autumnal lunch leavened with sultry spice and characteristic flair.