Yvonne C Lam

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.

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).

“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.

Social media haters, mixed messaging on law enforcement, a dearth of staff and 496 COVID cases overnight. The 2021 edition of Sydney’s Great Restaurant Reopening looks very different to last year.

And a Singapore restaurant, led by a Perth-born chef, has made the shortlist.

Handmade, dietary-inclusive, and sold by weight. And just three weeks in, word has spread.

But for Attica chef-owner Ben Shewry, the gloss of the global list is worlds away from the reality of a locked-down Melbourne restaurant scene.

The $2.4 million rescue plan explained.

Catch of the day? This Sydney fish and chippery focuses on a single fish species year-round.

It’s a case of two becoming one, with the chef announcing plans to merge Smith & Daughters and Smith & Deli under one roof in Collingwood.

Lockdown has paused many of life’s simple pleasures. But for one GT writer, the erasure of a family dinner ritual is the cruellest transgression of all.

The writer on drinking tequila with white nationalists, which religion has the best food, and his new book on Big Tobacco.

Sydney restaurant Lucio’s closed after a stellar 40-year run. But the story continues with the next-generation of the Galletto family making a seachange, and opening a waterfront trattoria in Noosa.

A recent industry survey found 63 per cent of restaurant operators are in favour of compulsory vaccines for staff. In the kitchens though, opinion is mixed about the best way to balance individual rights and responsibilities.

After 32 years, the long-running restaurant in Sydney’s Chinatown has gone into administration. But this might not mean the end.

Joel Bickford has had his curtain call at the waterfront restaurant, and he's been tapped for an ambitious project in Sydney’s CBD.

Despite the south-western Sydney suburb being tagged with the dreaded “hotspot” label, restaurant owners are doing their best to stay upbeat during the worst of lockdown.

“This time around, people are feeling very hopeless.”

Order finish-at-home meals from celebrated Sydney restaurants including Ho Jiak, Monopole and CicciaBella. It's another way to help restaurants survive the current lockdown.

How to survive lockdown, according to the industry professionals who did it the longest.

There’s been hype, lockdowns and delays. Now all – well, two-thirds of the venue – will be revealed on 22 July, with reservations open now.

And executive chef Steve Jacomos has put a celebrated Melbourne pasta on the menu.

And hospitality venues in regional NSW will continue to operate under the four-square-metre rule, with seated service only.

The 14-day lockdown affects hospitality venues in Greater Sydney, Blue Mountains, Central Coast and Wollongong areas.

After shuttling back and forth between the mainland and Tasmania, chef Ali Currey-Voumard is keeping things simple at Public Wine Shop.

“Without the pizza it’s not much of a palace.”

Executive chef Khanh Nguyen has cooked up a menu featuring a Vietnamese-Bunnings sausage sanga mash-up, potato wedges with sour cream remixed, and the ice-cream sandwich of his dreams. And he’s eyeing that 16 June open date, Melbourne lockdown be damned.

From a South Melbourne market stall to Yarraville café Mabu Mabu and now her 130-seater in Federation Square, the self-described “Island girl” has many reasons to celebrate.

The lockdown is expected to last for seven days, with restaurants and cafés across the state forced to close their dining rooms.

The lockdown sandwich side-hustle is turning permanent.

The industry talent pool was running dry long before the pandemic, and it’ll take a change in government policy, and self-reflection from restaurants, to make hospitality great again.

And they’re serving a traditionally maligned fish species, skin, fat and all.

And its incoming Tokyo-born head chef has no qualms about charging $40 per person for the Japanese noodle soup experience.

Five years after its blockbuster merger, the hospitality group once led by chef Neil Perry is splitting into two separate businesses.

This time, it’s here to stay.

Almost a year after his company backtracked on plans to expand the Merivale At Home offering to Melbourne, CEO Justin Hemmes says he "cannot wait to work alongside so many local industry greats”.

The lockdown comes into effect from midnight tonight.

The Sydney-based comedian on food allergies, Mum’s sambal prawns and being upstaged by "hot breakdancers".

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.

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.

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.

Melbourne alcohol-free distillers Brunswick Aces are set to open a permanent venue with a sober Negroni, Espresso Martini and Tom Collins on the menu. Just don’t call them mocktails.

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.

The power and privilege behind problematic restaurant names.

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.

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

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.

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.

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.

Including one standing-room only bar in the CBD making its début appearance at the international awards.

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.

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.”

There’s one tradition that can’t be killed off this year, and that’s the highly awaited annual release of this yuletide tipple.

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.

The cocktail bar has clinched the Michter’s Art of Hospitality Award as part of The World's 50 Best Bars awards.

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.

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

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.

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.

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."

Where there’s smoke, there’s fire, and – could it be? – swelling nationalist pride.

After the controlled chaos of rolling out their take-home pasta kits during lockdown, the team can now devote time and space to opening Fabbrica, a mini pasta factory and retail store.

For staff at Tan Viet in Sydney’s Cabramatta, it started with a call from state authorities. Then there was the whirlwind of contact tracing, public health announcements, and a deep-cleaning of the premises. Now they're faced with the biggest challenge – convincing the public it’s safe to dine at their restaurant again.

“The optimist inside me says people will be running through our doors in three months. The reality is the city might not pick up in the new year.”

It may have conquered Sydney’s dining scene, but the hospitality giant has delayed the launch of its meals-at-home service in the Victorian capital after backlash from industry players.

The city’s storied Chinatown precinct was one of the first areas to feel the sting of COVID-19. And for its many restaurants, bars and food businesses – some of which have been around for 30-plus years – it's hard to know how much longer they can endure the pain.

After eight years at their dimly lit Potts Point location, Brent Savage and Nick Hildebrandt are letting the light in, and shifting their celebrated wine bar to the CBD.

With some 1700 bottles on its wine list, the latest project is a natural evolution of the legacy restaurant in the current world order.

Over a thousand hectares of vineyards were destroyed in last year’s Adelaide Hills fires. Now, the wine-making community has come together to create a red wine that supports local producers.