The Gallery's new dining program features culinary icons Clayton Wells, Palisa Anderson and Aunty Beryl Van-Oploo.

With 25 of Australia’s top chefs uniting for a great cause.

The new woodfired restaurant is set to be the jewel in Ace Hotel’s crown.

Applejack Hospitality's newest opening delivers sun-soaked alfresco dining just a short hop from the city.

Yūgen Restaurant has lured Alex Yu from Sydney’s Sokyo, and will be doing a six-person omakase, alongside a pan-Asian subterranean snack and dinner den.

Hotel Clicquot is hosting a series of elevated culinary experiences in Queensland’s Noosa, from a sommelier-led degustation to on-demand dining.

The 80-seater is the latest in a long line of globally renowned sister venues, now open at destination hotel The Langham.

The first female chef to ever win the award.

Sydney, New South Wales.

Marion Bay, Tasmania.

Muni, Adelaide, South Australia.

Dani Valent has been one of Australia’s best food communicators for 20 years, a journalist, food critic, travel writer, cook and cookbook author who has applied her intelligence, wit, knowledge and positivity across a range of mediums, from print, radio, television and web through to in-person cooking classes and charity work (she’s been a FareShare […]

Smith & Daughters, Collingwood, Victoria.

Gold Coast, Qld.

Our team has travelled wide and far.

Celebrating the best and brightest in Australian dining this year.

The best of the Australian dining scene

Whether dining à deux, or in a larger group, these are the places that draw a vibrant crowd in Sydney and Melbourne.

Adelaide, South Australia

Surprise! Perth’s most polished bar food isn’t found in a wine bar, but in a lively neighbourhood hangout in upwardly mobile Doubleview.

It's a tribute to the five years chef Lennox Hastie spent living and working in the Basque Country. There's Spanish wine, sherries and vermouths – served alongisde pintxos, share plates and other drinks-friendly snacks.

Asian-inspired favourite Supernormal will open in Brisbane in late 2023.

The much loved Sydney wine bar will be closed until further notice.

The new casual restaurant is paying it forward by sharing tasty Afghan eats, creating employment for newly arrived migrants and providing meals for those facing food insecurity.

The annual awards are back. Here's how to watch the announcement of the winners online, and a full run-down of the award finalists.

Head chefs, kitchen stylists and food writers weigh in.

A new pub from chef Matt Stone and his partners brings great drinks and thoughtful, veg-heavy cooking to an emerging Northern Rivers hotspot.

Following two years of lockdown trade and amid inflation and labour shortages, the hospitality industry is now facing a cancellation crisis: leaving seats empty, food wasted and restaurateurs on the edge.

Food by one of Victoria’s best chefs and drinks from one of Melbourne’s favourite wine lists. Ides’ new next-door neighbour is worth getting excited about.

The 226-seater is the latest in a long line of openings on New South Wales’ South Coast.

Some like it hot. And they should be getting their fix from Mat Garthwaite’s sauce shop.

From the co-owners behind Byron’s best new bottle shop and a chef who’s worked in some of Sydney’s best restaurants. This is an opening to put on your Northern Rivers radar.

The enterprise, which focuses on empowering and employing women escaping trauma, has opened its own brick-and-mortar café at Yirranma Place: a new Sydney incubator for social enterprises and not-for-profits.

The Turkish eatery's latest spot continues the brand's new focus on takeaway – from pastries and salads to coffee and bottles of wine.

The Carlton favourite has been dearly missed. It’s celebrating its much-anticipated return with a big old pizza party this weekend.

Clayton Wells' beloved Chippendale restaurant is the latest in a string of prominent restaurants to close.

What started as a lockdown side project is now graduating to IRL status. When it opens in Footscray, Bud of Love will be an intimate little wine bar, with bottles available to drink in or take away.

The Kakadu plum has been harvested by First Nations people for tens of thousands of years across northern Australia. Now the burgeoning industry is being shaped on country by people with knowledge and ownership of the prized fruit.

This is an exciting one.

Aboriginal art on appliances? For the artists involved, this was a natural extension of what their ancestors have done for thousands of years.

“I really, to be honest, cannot think of any vegetable I would say is cheap – anything that’s grown in the ground is expensive at the moment.”

The meat comes from the family livestock farm and the produce comes from a plot of land the owners are learning to harvest. This neighbourhood bistro is out to prove that sustainable eating doesn’t have to be a special occasion.

6am croque madame? Late night steak frites? The dining room or the alfresco terrace? This opening – in one of Sydney’s marquee locations, at the base of the QVB – is one to get truly excited about.

Learn about the diverse culture of Sri Lanka and its cuisine's foundational recipes, from the owner of Sydney's Lankan Filling Station.

The Lodge Bar & Dining is in a beloved building on the busiest corner of Fortitude Valley, has a menu by one of New Zealand’s most venerated chefs and a wine list by New Zealand’s only Master Sommelier.

She’s a wine educator and the daughter of Gerald Diffey – the owner of the legendary Gerald’s Bar. He’s worked in some of Melbourne’s finest restaurants, bottle shops and wine bars. Together they own Vera, Newcastle’s most exciting new wine retailer.

“Playing with nostalgia is really what I want to be doing … so there’ll be a shorter hands-friendly menu at the bar and then some fun, flirty stuff happening in the bistro.”

A heart-warming book about helping others and overcoming grief, packed with traditional Greek recipes.

No prizes for guessing the focus of the latest addition to Simon Gloftis’ restaurant portfolio. Come for a sushi and a beer, or push the boat out with an 18-course omakase.

The seven-part series explores the ways in which sweet, salty, sour, bitter and umami tastes have influenced humans. And it features big names like Dan Barber, Fuchsia Dunlop and Yotam Ottolenghi.

Get some of the best fish in Sydney delivered, plus ready-made meals, condiments, and meal kits (including the Nilands' famous tuna cheeseburgers).

Gather a team of volunteers for OzHarvest’s new fundraiser and cook under the watchful eye of some of Australia’s best chefs.

Beachside Greek-ish eats dished out within a well curated dining room. Topikós will surely become a long lunch destination for many.

The latest venue by Michael and Zara Madrusan is a celebration of Michael’s Italian upbringing. Come for alfresco spritzes, deep pan pizza, and plenty of pasta.

It's a drinking hybrid we can all raise a glass to.

We take a fresh look at this old favourite that won the hearts of two nations.

There are 12 Negronis on the menu and a sizeable roster of post-dinner digestivi – from Amaro Montenegro to Sorrento-style limoncello. The food line-up is all about Italian share-plates, plus free Negroni-infused salami sticks.

It’s an entirely alfresco Mykonos-inspired neighbourhood buffet, with a whitewashed courtyard filled with olive trees. It’s the perfect setting for enjoying the hearty, all-veg Mediterranean fare.

This old dog from the team behind Bistecca and The Gidley has picked up some new tricks, with a major spruce-up to celebrate its 10th anniversary.

At night, it's a set-menu experience with ramen and snacks to try (with PS40-designed cocktails). At lunch, it's a classic ramen shop.

Catalonia, the Spanish region that borders France, inspired the Spanish restaurant that borders Franca.

Chef Orazio D’Elia has returned to the restaurant that kickstarted his career. Classics like the pizza and porchetta are back, but the casual coastal restaurant has picked up some new tricks.

A secret location, secret menu with a seasoned twist, and all profits being donated to charity. Can the iconic fast food brand be worthy of a degustation?