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.

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.

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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.

Sydney’s new wine bar is going back to basics.

Élite skier, polyglot, would-be diplomat: Ana Ros's path to kitchen fame has been far from conventional.

I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit.

This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can.

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

There's so much going on at Jackalope, the fancy new boutique hotel at Willow Creek Vineyard, halfway between Balnarring and Tuerong on the Mornington Peninsula.

This new moon shines brightly.

Come mid- May, Three Blue Ducks co-owner and chef Darren Robertson will open a new neighbourhood restaurant called Rocker at Bondi Beach.

Adam Wolfers is popping up at Sydney’s Casoni this month, bringing with him the flavours of his Jewish heritage.

Zimbabwean farmer and campaigner Chido Govera is heading to Melbourne and Sydney to discuss women's empowerment through sustainable farming.

Bar Americano is hosting a screening of The Godfather at the grand old Astor Theatre in St Kilda.

The Adelaide Hills has funky innovation in abundance thanks to Basket Range winemakers, but flash hospitality has been pointedly absent up until now.

Andrew Douglas comes to Adelaide’s East End to deliver clean, precise Spanish and Portuguese flavours.

A rollcall of leading chefs join in Aperitivo Hour at Sydney’s Dolphin Hotel.

Why stop at buns? Spices and raisins have been added to plenty of other sweet things around the country.

A garden full of brewable plants puts a cuppa for any occasion at your fingertips, writes Paulette Whitney.

Attica's Cheftales are playful, but they're also a testament to chefs Shewry respects and admires.

The morning after the World's 50 Best Restaurants awards, we held an All-Star Yum Cha with Tourism Australia - a triple-pronged effort to aid recovery, continue the party and observe the favourite Australian morning sport of dim sum.

To give, share or eat alone - we encourage all three - good things often come in fine packages. We round up our favourite boxed chocolates.

In restaurants today, green is the new black, and kitchen gardens bring greater bragging-rights than kitchen kit. Here, some of our top gardener-chefs share their thoughts on good things to plant at home to spice up your menus in the year to come.

Start booking tables now.

Pat Nourse walks us through fine dining’s night of nights, and the pre- and post-awards festivities.

As Melbourne Food and Wine Festival's artist-in-residence, GT's art director Anna Vu - who you may know as Good Food, Crap Drawing - is celebrating the festival's 25th year by drawing a dish that defines each year of the festival.

Taste-test more than 40 varieties of mezcal this weekend – or try it on a tostada.

Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.

Two Print Hall alumni. Three dining rooms. Many influences.

The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.

One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.

Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.

Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.