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?

In Italy, safeguarding the season's harvest is a way of life. For Australia's Italian community, rituals of smoking, salting, drying and bottling are acts of connecting to the motherland.

It’s the latest in a string of openings for the renowned restaurateur. This time, it’s all about classic Italian cocktails, Tuscan bistecca and handmade pastas.

This beautiful Martin Place restaurant – by the team behind Nour – has a refined, shareable menu featuring an all-star cast of Middle Eastern dishes, ideas and flavours. It’s a new winner for Sydney’s CBD.

There’s an impressive menu by a former Billy Kwong and Lankan Filling Station chef. Plus, personalized sake flights and a vinyl collection that’s 2500 LPs strong. This is an opening to get jazzed about.

There are seven prize packages to win, which include vouchers for accommodation, drinking, dining and wellness. The cut-off for ticket purchase ends soon.

The beloved chef has family ties to the small town of Rockley, and the pub’s reopening yesterday marks the first stage of his ambitious plan to revitalise the area.

Cook For Ukraine – a global food supper club, community and fundraiser – has an Australian arm, with a silent auction to raise funds for the cause. Hurry, bidding closes soon.

Following a $100 million refurbishment, the landmark Mornington Peninsula pub – with its multiple venues, new Intercontinental hotel and adjoined spa and wellness centre – is poised to become one of the biggest destinations in the region.

The tremendous line-up of chefs is cooking at a special dinner at Gerard’s Bistro on March 30.

The fundraiser, organised by Sydney’s Bar Suze, has over 25 prizes – including a two-night stay at a retreat in the Byron hinterlands, original artwork, natural wine packs, coffee subscriptions, restaurant vouchers, and more.

The evolution for the well-loved restaurant, presided over by chef Sean Connolly, is inspired by the steakhouses of New York’s Little Italy.

Plenty of great events are yet to sell out, here are our favourites.

“It’s to say, we acknowledge what you’ve been through and what you’re going through now, and we really want to spoil you.”

“Food is really about sharing, it’s about gratitude and respect — there’s dignity in how you get given a plate of food.”

From the menu through to the décor, Smith St Bistrot takes its cues from the city of light’s 1920s heyday.

The Armadale shop has all of the quality meats and special flourishes of the Sydney original, plus some Melbourne-specific tweaks.

It’s the latest effort from Federico Zanellato and Karl Firla, the owners of Restaurant Leo, and it’ll be unlike anything they – or Sydney – have tried before.

The influential plant-based deli has hopped over from Fitzroy to Collingwood. And together under the one roof with its sister restaurant, Smith & Daughters, the new spot is poised to become Australia’s biggest vegan destination.

The menu, the wine list and the cocktails are an all-Australian affair, and it’s set in an inviting space that seamlessly places old-school design cues within a modern context.

The low-lit spot is open till late (properly late) and has a menu packed with Southeast Asian street food classics inspired by Hong’s travels.

For many, it's been a year best forgotten. But 2021 still delivered plenty of memorable moments and delicious surprises. GT's state editors reveal their best bites of the year.

From a seaplane expedition to at-home indulgence.

In 2021, just like last year, home cooking had a heightened importance. These are the cookbooks we kept coming back to.

In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we speak to trailblazing business leader Sam Mostyn AO.

The jewel to the Crown Sydney has finally opened in a stunning dining room on the 26th floor of the casino complex’s Barangaroo tower, with 180-degree views of Sydney and its harbour. It’s one of the biggest openings of the year.

It’s a two-level ode to pasta and Italian natural wines, by a trio of hospitality pros.

“Opening a restaurant over Facetime is not an easy thing to do.”

Mauritius has a diverse cuisine, but the focus here is on its South Asian and East African influences. Plus, there's a drinks list dominated by expressive natural wines.

At this warehouse restaurant in Sydney’s inner-west, the owners’ Macedonian and Lebanese backgrounds tell part – but not the sum – of their culinary story.

Following months of Instagram teasers, co-owner Adam Liston has unveiled a permanent noodle pit-stop next door to the Shōbōsho mothership.

Snow egg, white coral, the eight-texture chocolate cake – all have entered Quay’s dessert hall of fame. Now Peter Gilmore is hoping to replicate their sweet success with his latest and greatest final course.

The Niland seafood empire shows no sign of slowing down. Fish Butchery the second will be double the size of its predecessor (and yes, the double tuna cheeseburger will be on the menu).

Made from sugar, spice and all things nice, these bite-sized sweets are the hit of many a Diwali feast.

“It’s been such an honour to serve Sydney [...] An absolute honour.”

The comedian and Celebrity Letters & Numbers host on setting bok choy on fire, and and crying over his mother's cooking.

Snazzy new restaurant openings, a Mexican culinary escape with a Gordon Ramsay-trained chef, and fresh places to stay. It's going to be a good month.

And don’t miss the tikka masala rigatoni.