All the quirks to eating and harvesting this autumn fruit.

For the head chef of Melbourne's Hazel, the worst of lockdown is over. And under Smith's watch, the menu is tighter and more focused, and her eye is on the kitchen’s long game.

And it’s only open once a week, with a rotating guest chef.

Just try to curd your enthusiasm. These are GT's picks for goat's milk cheeses of the tangy, earthy and creamy kind.

For the first time in his professional career head chef Loong Oon is cooking the food of home, in tribute to his late Amah.

''We've had staff come in with squeegees and buckets, get on their knees and scrub the floors ... It's very humbling that people will do that on their own accord.''

The snap lockdown comes into effect from 5pm this afternoon.

Upon the departure of Phil Wood, the Catalonia-born chef is taking up the mantle at the Mornington Peninsula establishment.

After almost ten years, the local outpost of David Chang's restaurant empire, led by executive chef Paul Carmichael and manager Kylie Javier Ashton, will shut its doors in June.

The chef and restaurateur built an empire of Thai restaurants that irrevocably shaped Sydney’s love and understanding of Thai food.

This fusion of French and Vietnamese flavour is wrapped up in a neat package.

Fish Butchery's Rebecca Lara on triumphs with ocean trout salami, and making the switch from a chef's life to top-end seafood retail.

On International Women’s Day, four women who work in food and drink share their war stories, tales of success, and hopes for the industry they love.

Pack your overnight bag and BYO appetite.

Chefs! Restaurants! People! See them in real life during the March celebration of all that's good to eat and drink in Melbourne.

And he addresses those rumours about Neil Perry’s restaurant.

There’s a former Old Fitz chef in the kitchen, an ex-Don Peppino’s owner on the floor, a whole pig every fortnight, plus a seafood- and veg-focused menu. This piggy is going to market with a lighter and brighter style of Parisian cuisine.

In her monthly GT column, Kylie Kwong celebrates the individuals helping to grow a stronger community. Here we meet Dr Nick Rose, executive director of Sustain: The Australian Food Network and advocate for food sovereignty.

The power and privilege behind problematic restaurant names.

Each month in her GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Skye Blackburn, founder of Edible Bug Shop, and purveyor of insect snacks.

The New Zealand-Australian actor on growing up in Scotland, '70s delicacies, and his new role as a disgraced celebrity chef.

From the freshest seafood to the best craft beer.

The chef is one of four Asian-Australians spearheading a campaign to drive diners to the historic precinct.

Is the city ready to eat out and stay up late? The chef certainly thinks so, and she has a very good gilda to lure them to Federation Square.

“It’s a very eclectic menu and it doesn’t always make sense, but I certainly don’t think it needs to.”

From a raw fish salad loaded with "hectic symbolism" to a soup whose name doubles as a greeting on the day, these are the celebratory dishes that usher in the Lunar New Year.

Expect lobster frites, boudin-noir spring rolls and pasta with garlic butter and snails, plus a list of French and Australian wines.

Ten weeks, ten recipes, straight to your inbox.

The gregarious star of stage and screen on his love affair with Adelaide, veganism and why his nickname is "Soup".

From Afghani bread, the city's best omakase, and bánh xèo made to a top-secret recipe, the Anchovy chef shares her favourite spots for dining out in Melbourne.

With limited footage and space for just about a dozen diners, these small restaurants pack a punch with their intimate service and creative, sustainable menus.

Each month in her GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Corey Tutt, founder of Deadly Science.

What we eat, how we drink and where we go will all look a little different this year. These are the biggest trends set to shape the next 12 months ahead.

2020 was a write-off, but hopes are up, and doors are set to open at these eagerly awaited establishments.

It's largely been a year we'd prefer to leave in the past, but for these GT editors, these were the meals to remember.

With the festive season upon us, there's no better time to order a dozen (or more) of these briny bivalves.

The news comes as New South Wales recorded 30 locally acquired cases of COVID-19, with 28 cases linked to the Avalon cluster.

Spaghetti self-care, recipes and stories from a country left behind, and vegetarian dishes with Asian flavours. These are our favourite culinary tomes of the year.

Hanukkah and Christmas family feasts, a three-part extravaganza on the big day by a veteran Melbourne chef, and a party for women who have survived domestic violence. This is what Christmas looks like for these players in the food and hospitality world.

A Mornington Peninsula trattoria, Malaysian done luxe, hot coals and good times in Brisbane, Western Australian barbecue, and a taste of wine country in Adelaide. We raise a glass to the venues who opened their doors in the past 12 months, pandemic or no.

There’s a dining room, a terrace and a cocktail lounge, combined with sweeping views of the city and old-world glamour. “It took three years but I think the end result will justify it,” says Lucas.

Meet the sustainably sourced hero ingredient being championed by Western Australia's award-winning chefs.

In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. Here, we meet Wayside Chapel’s chief executive and pastor Jon Owen.

New look, new menu, new wine list. After eight years in the city’s darkest dining room, the Bentley Group is letting the light in.

“What is going on?”

“It all needs to happen, but that doesn’t make it any easier."

The restrictions come into effect from 12:01am Thursday 19 November.

The state government’s plan to offer $100 vouchers to spend at dining and entertainment venues is welcomed by restaurant operators, but questions are being raised about its long-term effects.

From the bizarre to the debilitating, this is how restaurants cater for food allergies and intolerances.

What does the future of food look like in Australia? It's time to tap into our native bounty and relearn the country's rich Indigenous culture through storied food and cultivation practices, with a focus on sustainability, and representation from First Nations people.

The latest news brings Melbourne venues into line with regional Victoria, with Premier Daniel Andrews flagging a further easing of state-wide restrictions in two weeks' time.

It looked very different from our traditional Restaurant Awards, but all the hallmarks of a good GT celebration remained.

These restaurant dishes put local ingredients to fine use.

Restaurants are reopening and the lifting of the “ring of steel” is on the cards. It should feel good, but it also feels strange.

The newest reopening date for the hospitality industry is five days earlier than first announced by the Victorian government.

Celebrating the individuals and businesses who have done remarkable things in the Year of the Pivot.

We salute those who reached out to the wider community, spearheaded charitable efforts and offered practical support for the industry at large.

Outstanding examples of high-end, standard-setting food delivered with integrity, quality and heart.

From take-home ramen packs to a drive-through pasta shop, these quick and clever pivots set high standards and paved the way for others.

Leaders in transformation, these restaurants and stores supplied baked goods and gourmet groceries at a time when supermarket shelves were empty.

A toast to the clever booze offerings that helped us see our glasses as half full instead of half empty.

Outside of restaurants and bars, we saw friends of the industry rally to offer all manner of support.

It’s been closed for seven months, but the Sydney establishment is ready to serve diners again. And for the first time, it’s hosting live chamber music performances.

After enduring the longest and strictest lockdown in the country, some in the city's hospitality industry are ready to be hospitable again. Others are playing the waiting game.

Restaurants, cafés and pubs in Melbourne will be allowed to seat up to 20 diners inside, and 50 outside.

“It’s not like you have to be Asian to make Asian stuff,” says the ex-Moon Park chef. “What matters is before you decide to make things for people you need to put time, effort and ambition in.”

In her monthly column, Kylie Kwong celebrates some of her hospitality heroes and the individuals helping to grow a stronger community. Here, we meet cook, producer and restaurateur Maggie Beer.

From being a reluctant waiter at his family's restaurant to the co-owner of the city's most enduring establishments, Lucio Galletto reflects on four decades at his eponymous restaurant.

With restaurants closed and chefs shut out of their kitchens, the current pandemic gave many time to pause, reflect and ask themselves: what's next? From going it alone to aligning with social justice causes, five chefs share their experiences.

Kylie Kwong celebrates some of her hospitality heroes and the individuals helping to grow a stronger community. This month, we meet cookbook publisher and storyteller Julie Gibbs.

After years dancing at the fringes of Thai cookery, the Bangkok-born chef returns to her roots.

Of all the descriptors in the food-writing vocabulary, none is more loaded than the word “authentic”. But is there a way to reclaim it from the clutches of a hungry but misinformed public?

Restaurants, cafés and pubs in metropolitan Melbourne are expected to be allowed to reopen a week ahead of schedule.

The former Old Fitz chef is preparing to captain a line-up of British classics, Florentine steaks, and weekly eel specials.

How many of these have you tried? Time for a round of food bingo, we think.

After five years at the celebrated regional restaurant, the couple is looking to the future.

Twenty years ago, Sydney lit up as the world's biggest sporting event – and its international spectators – rolled into town. We look back on those heady days of corporate expense accounts, dining rooms filled with luxury cars and exiled royals, and a hungry city making sense of its culinary identity.

After a fire that broke out at the original restaurant, a relocation up the road, and a hibernation during the worst of the COVID-19 pandemic, Jacqui Challinor is ready to cook again.

“We do not take the health of Victorians lightly. But we believe the industry can safely reopen sooner than this road map specifies.”

After exiting his much-loved taqueria at The George, the chef is trucking on.

The pandemic plus a coming end of lease spells the end of Clayton Wells' all-day diner.

Depending on what state you live in gathering around the dinner table with friends and family doesn't have to be threat to public health – provided you follow these simple, practical guidelines.

For Melbourne restaurateurs following the roadmap to Victoria’s new COVID normal, waiting for the city's reopening is one form of pain; the yawning chasm of uncertainty that stretches ahead is another.

With state authorities flip-flopping on a rule about whether patrons can be seated at the bar, the owners of the popular Adelaide wine venue say they’re on the brink of losing everything.

Monopole is on the move, and Ria is sliding in.

The hospitality industry is in crisis, with many predicting up to a third of all restaurants will close permanently following the COVID-19 pandemic. Some of the industry’s leading figures speak about the future and what needs to change.

Bánh mì thịt. Mud crab. A whole chicken. No dish or creature of the land and sea is exempt from the Sunda chef’s "en croûte" treatment.

Frida’s Field is located on a small-scale property that practises regenerative farming, and best of all, it’s named in honour of the late family pig.

With the embattled state enduring the toughest restrictions in the country, supporting the local food and beverage industry is more important than ever.

“Leaving on a high is the right way."