Advertisement

Home Dining Out Food News Page 4

Food News

See all

The future of Sydney’s Chinatown hangs in the balance

The future of Sydney’s Chinatown hangs in the balance

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.

Sydney’s Monopole is on the move

Sydney’s Monopole is on the move

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.

Native ad body.

Sponsored by %%sponsor_name%%

The new spice traders

The new spice traders

The global spice trade, worth an estimated $24 billion, has a problematic past. But these modern-day spice merchants are championing ethical goods with an emphasis on quality and sustainability.

Advertisement

Coming soon: Sydney’s Aria to open a relaxed wine bar

Coming soon: Sydney’s Aria to open a relaxed wine bar

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

Breaking: Melbourne cafés and restaurants to return to lockdown mode

Breaking: Melbourne cafés and restaurants to return to lockdown mode

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

Native ad body.

Sponsored by %%sponsor_name%%

Neil Perry steps away from culinary director role at Rockpool Dining Group

Neil Perry steps away from culinary director role at Rockpool Dining Group

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

Advertisement

Restaurant owner Janine Barican is experiencing her second lockdown, but she’ll still make sure your sisig stays crisp

Restaurant owner Janine Barican is experiencing her second lockdown, but she’ll still make sure your sisig stays crisp

“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.”

Alanna Sapwell

Coming soon: Alanna Sapwell’s pop-up restaurant in Noosa at the former Wasabi site

Esmay is a three-month restaurant made for post-COVID times, brought to you by the ex-Arc Dining head chef.

Native ad body.

Sponsored by %%sponsor_name%%

Ormeggio reopens with a new look, new menu, and new blood

Ormeggio reopens with a new look, new menu, and new blood

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

Advertisement

Nomad executive chef Jacqui Challinor.

Chefs from Nomad, Spice Temple and Chin Chin cook meals for a cause

OzHarvest has recruited an all-star line-up for its latest initiative – a dinner delivery service with heart.

Nobu is coming to Sydney

Nobu is coming to Sydney

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.

Native ad body.

Sponsored by %%sponsor_name%%

Maurice Terzini to open second CicciaBella in Sydney’s Parramatta

Maurice Terzini to open second CicciaBella in Sydney’s Parramatta

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

Advertisement

Coming soon: Gimlet at Cavendish House, Andrew McConnell’s first Melbourne restaurant opening in five years

Coming soon: Gimlet at Cavendish House, Andrew McConnell’s first Melbourne restaurant opening in five years

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.”

You’ve probably been cooking instant noodles wrong this whole time

You’ve probably been cooking instant noodles wrong this whole time

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

Native ad body.

Sponsored by %%sponsor_name%%

Inside The Everleigh, Melbourne.

The first of June marks a strange new beginning for these restaurant operators

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.

Advertisement

Josh Niland wins book of the year at the James Beard Foundation Awards

Josh Niland wins book of the year at the James Beard Foundation Awards

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

The subscription service that delivers boxes of avocados to your doorstep, every month

The subscription service that delivers boxes of avocados to your doorstep, every month

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

Native ad body.

Sponsored by %%sponsor_name%%

Up to 50 diners allowed in NSW pubs, cafés and restaurants from 1 June

Up to 50 diners allowed in NSW pubs, cafés and restaurants from 1 June

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

Advertisement

The Melbourne Food & Wine Festival goes online with headliners René Redzepi and Massimo Bottura

The Melbourne Food & Wine Festival goes online with headliners René Redzepi and Massimo Bottura

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.

To open or not to open?

To open or not to open?

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.

Native ad body.

Sponsored by %%sponsor_name%%

Prime Minister announces three-step plan to ease restrictions, including the reopening of restaurants and cafés

Prime Minister announces three-step plan to ease restrictions, including the reopening of restaurants and cafés

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

Advertisement

Will our regional restaurants survive?

Will our regional restaurants survive?

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.

Chef Victor Liong sitting alone in an empty dining room.

What I miss about restaurants: chefs and restaurateurs, in their own words

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

Native ad body.

Sponsored by %%sponsor_name%%

What my kids have taught me about cooking

What my kids have taught me about cooking

"You better eat all of those dumplings. They are three-Michelin-star dumplings right there, so you better appreciate every bite!" Three hospitality families on their brood and food.

Advertisement

I opened a restaurant during a global pandemic

I opened a restaurant during a global pandemic

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

These restaurants are turning into temporary bakeries in order to survive

These restaurants are turning into temporary bakeries in order to survive

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

Native ad body.

Sponsored by %%sponsor_name%%

Pause, play: the restaurants that took a breather, but are coming back

Pause, play: the restaurants that took a breather, but are coming back

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

Advertisement

The must-have Italian pantry staples for your kitchen

The must-have Italian pantry staples for your kitchen

Olive oil, passata, pasta, sardines and more. With these staples on hand, it’s hard to go wrong with the classics.

Meals by Colombo Social ready to be distributed to the community.

Their dining rooms have closed, but these Sydney restaurants are finding other ways to feed society’s most vulnerable

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.

Native ad body.

Sponsored by %%sponsor_name%%

Prime Minister Scott Morrison.

PM announces employee wage subsidies for businesses

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.

Advertisement

Mary's Underground

What will it take to save the hospitality industry?

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

Unoccupied dining tables and chairs at a restaurant in the Melbourne CBD.

Prime Minister restricts restaurants and cafés to takeaway and delivery only

The measures come into effect on Monday noon.

Native ad body.

Sponsored by %%sponsor_name%%

Chef Ben Shewry with the Attica team.

Melbourne’s Attica to launch an “at home” menu, and a bakery next door

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

Advertisement

Prime Minister Scott Morrison.

Four square metres per person rule set to impact hospitality industry further

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

Alanna Sapwell

Brisbane’s Arc Dining has closed

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

Native ad body.

Sponsored by %%sponsor_name%%

Empty supermarket shelves as a result of panic-buying triggered by COVID-19 fears.

What a trip to the supermarket reveals about our pantry-staple preferences

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

Advertisement

Inside Rebel Rebel.

Coronavirus and restaurants: how to lend your support to hospitality venues in the wake of the pandemic

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.

The façade of Restaurant Labart, Burleigh Heads

How a top-end restaurant is shifting to takeaway and home-delivery to survive the impact of coronavirus

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

Native ad body.

Sponsored by %%sponsor_name%%

Melbourne Food & Wine Festival postponed

Major food and wine festivals around the country have been postponed

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.

Advertisement

Don Peppino's dining room

Don Peppino’s is here for another year

New year, new room. The “temporary” Italian eatery on Sydney’s Oxford Street has a new lease on life.

Sydney cafés are temporarily banning reusable cups in response to coronavirus concerns

Sydney cafés are temporarily banning reusable cups in response to coronavirus concerns

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

Native ad body.

Sponsored by %%sponsor_name%%

The forgotten casualties in the Made Establishment group fallout

The forgotten casualties in the Made Establishment group fallout

With the collapse of the Melbourne restaurant empire, the spotlight has been fixed firmly on George Calombaris, writes Tristan Lutze. But the small businesses that form the backbone of the industry are often left behind.

Advertisement

Maine lobster rolls at Pinchy's Champagne & Lobster Bar.

Bite size: three Melbourne restaurants to try right now

Looking for somewhere new (or new-ish) to wine and dine in Melbourne? You’re in luck. Pull up a seat at these freshly minted venues.

Outside Stalactites restaurant in Melbourne's CBD.

Two Jimmy Grants stores in Melbourne snapped up by Stalactites owners

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

Native ad body.

Sponsored by %%sponsor_name%%

First look: what to order from Stokehouse St Kilda’s new menu

First look: what to order from Stokehouse St Kilda’s new menu

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

Advertisement

Gerard's Bar.

Just in: Brisbane’s Gerard’s Bar to reboot with a Middle Eastern-inspired menu

Tapas are out. Mezze and man’oushe are in.

Adelaide’s JoyBird is closing

Adelaide’s JoyBird is closing

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

Native ad body.

Sponsored by %%sponsor_name%%

Neil Perry and Urban Purveyor Group to consciously uncouple

Neil Perry and Urban Purveyor Group to consciously uncouple

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

Advertisement

Jaci and Monty Koludrovic with their sons.

The Koludrovics are in Hollywood

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

Meet Dwayne Bannon-Harrison: Yuin man, caterer and Indigenous culture educator

Meet Dwayne Bannon-Harrison: Yuin man, caterer and Indigenous culture educator

In her monthly GT column, Kylie Kwong introduces us to some of her favourite food heroes and the individuals helping to grow a stronger community. This month, we meet Dwayne Bannon-Harrison.

Native ad body.

Sponsored by %%sponsor_name%%

The best nut butters on the market right now

The best nut butters on the market right now

Spread on toast or spooned straight from the jar, these nut butters are worth a spot in the pantry.

Advertisement

The restaurant kitchens that are going plastic-free

The restaurant kitchens that are going plastic-free

From takeaway containers to cling film, plastic has always been a key part of many restaurant kitchens. But as chefs aim to be more sustainable, is running a plastic-free business possible?

Watch: How Pepe Saya make their butter

Watch: How Pepe Saya make their butter

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

Native ad body.

Sponsored by %%sponsor_name%%

Inside DOC Pizza Sydney.

First look: Melbourne’s DOC pizza has opened in Sydney

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.

Advertisement

Bread Club co-owners Brice Antier and Tim Beylie.

When two ex-Vue Group bakers open a Melbourne shop, only good things happen

The bread is all sourdough and the croissants are inspired by the co-owner’s family ice-creamery. It’s a French bakery, done in that North Melbourne way.

Bopha's Sophia Thach and Lillia McCabe at their former pop-up restaurant Kingdom of Rice.

Sydney’s Kingdom of Rice is coming back (sort of)

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

Native ad body.

Sponsored by %%sponsor_name%%

Sunda head chef Khanh Nguyen.

Sunda chef set to open a new Melbourne restaurant

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

Advertisement

George Calombaris

George Calombaris’ restaurant empire collapses

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

The Wild Flower Bar & Dining

Bite size: the Sydney restaurants to try this month

Pull up a seat at these new (and new-ish) venues in town.

Native ad body.

Sponsored by %%sponsor_name%%

Is Bangkok’s street food culture dying a slow death?

Is Bangkok’s street food culture dying a slow death?

It’s been almost three years since Thailand’s new street food laws came into effect. For supporters, it’s the clean-up the city needs; for others, it’s the death-knell to one of the world’s great food destinations.

Advertisement

On the pass with Kitak Lee, Yoko Dining

On the pass with Kitak Lee, Yoko Dining

The chef on making the move to Brisbane, the best variety of Japanese noodles and the hardest dish to master in his kitchen.

Yoghurt, explained

Yoghurt, explained

Pot-set or not? Penny Lawson, of Penny’s Cheese Shop in Sydney, tells us what’s what in the world of yoghurt.

Native ad body.

Sponsored by %%sponsor_name%%

Black and white portrait of chef Rishi Naleendra leaning against a reflective wall.

Coming soon to Singapore: a polished Sri Lankan restaurant from an alumnus of Tetsuya’s and Yellow

He’s flown the flag for modern Australian cooking in Singapore; now chef Rishi Naleendra will celebrate his own culinary roots.

Advertisement

Indira Naidoo.

Broadcaster, balcony gardener, force of nature: meet Indira Naidoo

In our new monthly column, Kylie Kwong introduces us to some of her favourite food heroes and the individuals helping to grow a stronger community. This month, we meet Indira Naidoo.

Rockpool Bar & Grill’s guide to cooking lamb

Rockpool Bar & Grill’s guide to cooking lamb

Executive chef Corey Costelloe gives the lowdown on how to achieve the perfect chop, every time.

Native ad body.

Sponsored by %%sponsor_name%%

Love hoppers? Learn how to make your own with Sydney’s Hopper Kadé

Love hoppers? Learn how to make your own with Sydney’s Hopper Kadé

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

Advertisement

Lennox Hastie at Firedoor.

The food and travel trends to watch in 2020

Burnt desserts, bar stools everywhere, and the land of the rising sun on the rise – we'll be seeing these and more in the coming year.

Paperbark's dining room.

Sydney’s Paperbark is closing this week

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

Native ad body.

Sponsored by %%sponsor_name%%

The top-rated barbecue sauces on the market

The top-rated barbecue sauces on the market

Be it marinating, brushing or drizzling, these five sauces are ready for the grill.

Advertisement

Vue de Monde.

$4995 buys you lunch at Attica and Vue de Monde, and seats at the Australian Open finals

Now that’s a meal deal.

Mimi's at the Coogee Pavilion.

Now open: Merivale’s three new venues at Sydney’s Coogee Pavilion

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

Native ad body.

Sponsored by %%sponsor_name%%

Rural Fire Service firefighter Trevor Stewart views a flank of a fire on January 11, 2020 in Tumburumba, Australia.

The restaurants and cafés that are donating to the Australian bushfire crisis

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

Advertisement

Our most-wanted mustards on the market right now

Our most-wanted mustards on the market right now

Whether sweet or spicy, seeded or smooth, these five mustards more than cut it.

Mary's owners Kenny Graham and Jake Smyth

We have a date: Mary’s to open in Melbourne next week

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

Native ad body.

Sponsored by %%sponsor_name%%

The bar area at Bar Totti's.

Opening soon: Bar Totti’s and its all-snacks menu, late-night agenda and Negronis for all

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

Advertisement

Ali Currey-Voumard

Ali Currey-Voumard joins The Summertown Aristologist

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

Bar Rochford’s ex-head chef has a new pop-up restaurant in south Canberra

Bar Rochford’s ex-head chef has a new pop-up restaurant in south Canberra

A short lease, new energy and an ever-changing menu. After a self-imposed sabbatical, Louis Couttoupes is back.

Native ad body.

Sponsored by %%sponsor_name%%

Chef David Thompson

Now open: Long Dtai, David Thompson’s new southern Thai restaurant on Koh Samui

It will remain true to dishes of the local culinary scene, with red-hot chilli levels to match.

Advertisement

How to master your Christmas ham glaze

Christmas ham glazes from Australia’s best chefs

If a ham is the ruler of the Christmas table, a well-made glaze is its crown. Here some of our leading culinary lights share their favourite formulas. It's brush hour.

Panettone by Icebergs and Sonoma

Sydney’s Sonoma and Icebergs to release a limited-edition panettone in time for Christmas

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

Native ad body.

Sponsored by %%sponsor_name%%

Melbourne Food & Wine Festival postponed

GT’s picks of the Melbourne Food & Wine Festival 2020

With more than 140 food and wine events concertinaed into 11 days, the choice paralysis is real.

Advertisement

Nomad executive chef Jacqui Challinor.

Sydney’s Nomad restaurant is coming to Melbourne’s Flinders Lane

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

Monty and Jaci Koludrovic.

Exit interview: Jaci and Monty Koludrovic on leaving Icebergs Dining Room & Bar (and no, they’re not opening their own restaurant)

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.

Native ad body.

Sponsored by %%sponsor_name%%

Amanda Cohen

On the pass: Amanda Cohen, Dirt Candy

The New York chef on angry vegetables, competing in Iron Chef and her unique wine list.

Advertisement

Black Star Pastry's strawberry watermelon cake

Sydney’s Black Star Pastry pops up in Melbourne

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

Now open: Toppi Martin Place, an expansive Italian restaurant in Sydney by the family who founded Machiavelli

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.

Native ad body.

Sponsored by %%sponsor_name%%

Sydney’s LP’s Quality Meats is closing its restaurant

Sydney’s LP’s Quality Meats is closing its restaurant

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

Advertisement

Kylie Kwong

Kylie Kwong announces plans for her new Sydney restaurant

The menu is in its early stages, but already the chef has confirmed a dish she’s made around 200,000 times.

Chef Louis Tikaram.

Now open: Cantonese restaurant Stanley, the latest addition to Brisbane’s Howard Smith Wharves

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

Native ad body.

Sponsored by %%sponsor_name%%

Isabelle Caulfield

On the pass: Isabelle Caulfield, Poly

The head chef on her cult fried-potato dish, her modern take on room service and her lessons learnt about the kitchen fire.

Advertisement

Cornersmith café Marrickville

Sydney café Cornersmith Marrickville has closed

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

Jaci and Monty Koludrovic.

Chefs Monty and Jaci Koludrovic to depart Icebergs Dining Room & Bar

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

Native ad body.

Sponsored by %%sponsor_name%%

Chef Mat Lindsay

Now open: Shwarmama, a standing-room only kebab and falafel joint by Ester’s head chef

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.

Advertisement

Ragazzi

Now open: Ragazzi, the Sydney pasta and wine bar by the Love, Tilly Devine crew

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 Pie Shop Collins Place

Melbourne’s The Pie Shop has opened in the CBD

Chef and pie-peddler Matt Wilkinson has launched his second pastry paradise, and Uncle Pete and Shazza are coming for the ride.

Native ad body.

Sponsored by %%sponsor_name%%

Harry Kolotas at Cavalier 2.0

Is this Sydney’s most-wanted dinner invitation?

One sitting. Sixteen guests. And a cavalcade of courses that reflect the chef's fine-dining background. No wonder word has spread about this neighbourhood cafe.

Advertisement

The Sydney BridgeClimb

Just in: you can now package your Harbour Bridge climb with a Quay or Bennelong dinner

It’s dinner with a view, squared, as restaurant group Fink and BridgeClimb announce a partnership that allows guests to climb one Sydney landmark, then dine at another. Talk about a meal deal.

Ferris Wheel Dining Sydney

Ferris Wheel Dining returns for a seventh year, but is it just another restaurant gimmick?

GT took the experience for a spin to see if it was worth the $420 price tag.

Native ad body.

Sponsored by %%sponsor_name%%

Chef Dan Hong

Dan Hong is (re)opening Lotus this weekend

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.

Advertisement

Chef Pasi Petänen

We have a date: Cafe Paci set to open in Sydney

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.