Yvonne C Lam

The stage-three restrictions come back into force from Wednesday 8 July.

Four years after merging with the Urban Purveyor Group, the chef-restaurateur leaves behind his flagship restaurants to concentrate on his charity work.

“When I decided to open a restaurant I knew it was going to be crazy,” says the former nurse. “But no one knew there was going to be a pandemic.”

Meat is out, seafood and gelato are in. Lockdown has given the Pavonis the time – and gumption – to shake things up, Ormeggio-style.

A sushi master, a film producer and Robert De Niro walk into a Sydney casino, and get set to open the 43rd Nobu restaurant in the world.

The Icebergs Dining Room & Bar restaurateur is fortified in his belief that restaurants will rise again.

The Melbourne restaurant scene has faced its fair share of setbacks of late, but McConnell is remaining optimistic. “The hustle and bustle will return,” he says. “We just have to be patient.”

The secret lies in that 过冷河 (gor lang ho).

A cocktail bar, a retail shop, and a space for masterclasses. The celebrated Victoria distillery has landed in the harbour city, just as lockdown restrictions ease.

As a health pandemic spells the demise of load-your-plate dining, one GT staffer looks back on her childhood memories of a south-western Sydney institution.

The industry that’s been forced to its knees is getting back on its feet, and fortified with a resolve that's a hallmark of the sector.

The Saint Peter chef and co-owner celebrated the award in the dead of the night with “quiet fist pumps”.

The first rule of The Avo Club is: don’t squeeze your avocados.

The latest news is a significant increase from current restrictions for hospitality venues.

A global pandemic forced the postponement of the annual culinary event; the same crisis has allowed it to be hosted entirely online for the first time. And it won’t cost a cent to attend.

At the height of Sydney's lockdown, COVID-19 stopped Ian Tran from frequenting some of his favourite eateries, so he’s paid homage to them in the only way he knows how.

Today marks the day Sydney restaurants can host up to 10 diners at a time. For some, staying closed was the obvious decision to make; for those who’ve decided to open, it’s done with mixed emotions.

For years, Anna Vu has immortalised her favourite restaurant dishes from around the world in pen and ink. Now, she wants to do her bit for the beleaguered hospitality industry.

The implementation of these stages will be at the discretion of state and territory governments.

Far from the madding crowd, these chefs and owners established their big dreams in small towns. Low seasons may be built into their business models; global pandemics are not.

Hospitality guns on their love of the industry, and the first places they’ll visit post-COVID-19.

At a time when dining rooms across Australia have closed, these restaurants owners, against the odds, have opened their doors.

Bread, that historical staple food of so many societies, has become a means of sustenance for these businesses.

“We’ve put too much money, sweat and tears into this place to press stop.”

And you can follow along too.

Pubs returning kegs of ale, restaurants that suddenly stop wine orders. This is the reality for many wholesale suppliers of alcohol to the hospitality industry, and they need your support.

“The spread of spores through our population doesn’t have to be a dangerous thing."

That’s Maggie Beer, seven days a week, on an Instagram feed near you.

In these difficult times, these eateries are still helping those most in need through the best way they know how – through the power of a home-cooked meal.

“It’s surreal but we’ve got to count our blessings that we’re being useful.”

“This would work if you’re a very good chef. If you’re a bad chef, it might not work.”

The Federal Government's latest $130 billion economic package throws a lifeline to sectors – including the hospitality industry – most affected by the COVID-19 pandemic.

Stuck inside? These businesses bring the drinks to you.

It’s described as a “chilli condiment”, but it’s so much more.

In this current crisis, there’s a lot to be said about profit. There’s even more to be said about the people.

The measures come into effect on Monday noon.

If there’s a silver lining to COVID-19, it’s enjoying Ben Shewry’s Vegemite scrolls at home.

The stricter measures apply to restaurants, cafés and pubs across the country.

Led by GT's Best New Talent Alanna Sapwell, the restaurant has blamed the closure on the deleterious economic impacts of coronavirus.

Cheap pasta is in. Cup-a-soup is out. Australia has spoken.

The hospitality industry can't work from home. Here, a list of restaurants and cafés that are adapting to the new, albeit temporary, world order.

Restaurant Labart hopes the new business model will ensure workers and hungry customers are looked after.

In the wake of the Federal Government's recommendation to restrict non-essential mass gatherings, organisers have postponed or cancelled a number of food events around the country.

These are the measures they're taking to protect staff and customers.

They plan to transform the shopfronts into forthcoming Hella Good outlets.

Kenny Yong Soo Son shows how it's done.

Snapper cheeks, tomato crudo and a top-secret XO sauce: executive chef Jason Staudt is shaking things up.

Just six months after opening, the rôtisserie chicken restaurant from the Shobosho team will hold its last service this weekend.

The chef-restaurateur is breaking away from Rockpool Dining Group, and taking his signature restaurant brands with him.

It’s the biggest move yet from the culinary power-couple, who have been recruited to a new dining project in Los Angeles.

A behind-the-scenes look at the Sydney buttery.

It’s regarded as one of the best pizza places in the Victorian capital, and it’s arrived in the harbour city for a slice of the action.

The significance of the noodle dish in the movie, in Korean food culture, and how to make it at home.

One half of the team behind the temporary Cambodian restaurant is hosting a pop-up lunch, for one day only.

And Khanh Nguyen is looking to a little-known chapter of Australia’s history for culinary inspiration.

Aged 24, Takamatsu passed the toughest exam in the wine industry; not bad for a Sydney barista who decided to become a sommelier just three years ago.

And the star ingredient is in such limited supply the Sydney distillery had to liaise with restaurant Orana to share the year’s harvest.

In our new video series, we step into the kitchens of Australia's best chefs and find out what it takes to dish up some of the finest food in the country.

After months of controversy, the chef’s Made Establishment group has been placed into voluntary administration.

The Sri Lankan restaurant is bringing the growing love of hoppers to the people with a series of classes.

But another successful vegan pasta-and-gnocchi trattoria will rise from the ashes.

Now that’s a meal deal.

The blockbuster beachside spot welcomes a seafood restaurant, a cocktail bar and a tapas joint, with two Peter Doyle-mentees leading the charge.

Dining out? With the help of the hospitality industry, you could do your bit to assist national relief efforts.

No more pop-up teases. This time the move is for real.

Merivale brings the success of Totti’s to the Sydney CBD, and it’s another hopeful harbinger of George Street's rejuvenation.

This is juice news worth jumping for.

The former Agrarian Kitchen Eatery chef is set to the lead the Adelaide Hills restaurant for a two-month stint.

With macadamias, milk chocolate and Davidson’s plum, this is the sort of panettone that Nonna would recognise, but would never cook.

Robin Tedder of Glenguin Estate gives the lowdown on which drops are the best match for your festive menu, from the prawns straight through to the ham and dessert.

And chef Jacqui Challinor is looking forward to the return of the wood-fire grill.

The Sydney chef power-couple on departing the hospitality group they’ve loved for six years, pivotal moments with pipis, and their big move up north.

The maker of that watermelon cake has opened a temporary home interstate, with five full-time pastry chefs devoted to producing the star dessert.

Paola Toppi says a little prayer with her latest venture in the heart of the city. Just don’t talk to her about pasta extruders.

It will live on as a wholesale business, but co-owner Luke Powell has decided to cease the dining-in component of the smokehouse.

The chef and TV presenter on growing up in Wollongong, the magic of cooking, and putting kangaroo on his restaurant menu in the '90s.

Chef Louis Tikaram heads up the two-storey waterfront eatery where the menu pays homage to dishes cooked by his grandmother.

In a sudden announcement, its owners have decided to close their flagship café after seven years.

After almost six years with Maurice Terzini’s flagship restaurant and The Dolphin Hotel, the executive-chef power couple is moving on.

Mat Lindsay has gone in with the owners of Paramount Coffee Project, and they're serving the Middle Eastern snacks from morning till night. Your late-night kebab just got a whole lot better.

There’s an ever-evolving menu of hand-rolled pasta, a 300-strong list of mostly Italian wines, and a plum CBD location. This pocket-sized bar could be your new friend in town.

The chef is returning to the Sydney kitchen where, 11 years ago, he made his start at the Merivale group. And he's bringing back that hot fudge sundae.

Chef Pasi Petänen may be the finest serial pop-up artist we know, but now he’s setting up in Sydney’s Inner West for the long haul.

It’s the latest addition to his recently baptised Trader House Restaurants group, and it's coming in early 2020.

The Orana chef-owner reflects on his culinary awakenings, loves and hates, and his run-in with Madonna.

After 19 years, the Merivale fine-dining establishment is calling time.

With the Icebergs team rallying around him, the chef can return to what he does best.

And it’s the only Australian venue to make the top-50 rankings.

As he readies to open his Italian restaurant CicciaBella with the Icebergs crew, the Sydney chef talks Chinese Bolognese, chokos and the early days of instant messaging.

The legendary cook and author on her love of opera and and being a much, much messier cook than Stephanie Alexander.

Considering its blood line, this is one much-anticipated restaurant opening.

The dishes or ingredients they want to forget, but probably never will.

After a morning blaze that broke out in the exhaust system, the owners hope to have the restaurant up and running "as soon as possible".

Two decades is a long time for a fine-dining restaurant to not just survive but thrive in this town. A lot has changed but the tablecloths, and that stunning view, remain.

It’s a sizeable dessert with filo pastry, fragrant rice pudding and whipped ricotta, and the proceeds from each serve will go towards the UNICEF Syria Crisis Appeal.

The five-course set-menu lunch, and the launch of his first cookbook, further cement Niland's unofficial title as our national fish whisperer.

It has black truffles, Bitto Cheese and San Danielle prosciutto. Is this the jaffle to end all jaffles?

While the Adelaide Hills restaurant hunts for a new head chef, they’ll have the former Garagistes and Longsong talent in residence. And Frank the kelpie will be there too.

After five years in Los Angeles, the former EP & LP chef has returned to Australia – and he's making dim sum, fresh seafood and char siu a top priority.

One is a legend of Australia's culinary scene, the other a veteran of our cinema screens. Upon the release of Palm Beach, Beer and Brown share their tips for hosting a dinner party to remember.