Goodbye Golden Century?
After 32 years, the long-running restaurant in Sydney’s Chinatown has gone into administration. But this might not mean the end.
Coming soon: A new-style deli serving one of Perth’s best conti rolls
Deli’s Continental was a hit during its December pop-up. Now it’s turning permanent, with focaccia, pizzas and meatball subs on the menu.
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Camilla Freeman-Topper: ”On an aeroplane, I love wearing a new tracksuit”
As one half of fashion label Camilla and Marc, the designer shares how technology has empowered her, why a trench coat is a travel essential, and where she loves to dine.
There are phở dumplings and tamarind onion rings; just don’t call Ông a “modern Vietnamese” restaurant
In Adelaide’s CBD, second-generation restaurateurs Quang and Thy Nguyen have shaped a menu of their own making, coloured in with their childhood food memories.
Anatomy of a dish: jerk chicken
Chilli, spice and smoke are the essential elements of this Jamaican dish.
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From Opera House to Shell House: Aria executive chef moves to new Sydney multi-venue project
Joel Bickford has had his curtain call at the waterfront restaurant, and he's been tapped for an ambitious project in Sydney’s CBD.
Coming soon: Essa, the long-awaited sequel to Brisbane’s Gauge
It's been four years in the making and at last, the Fortitude Valley eatery is set to open this month. That is, if lockdown doesn't get in the way.
Why this takeaway chicken shop is one of the few eateries still open in Campsie
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.
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Review: Melbourne’s Chancery Lane is bringing aspic back
At Scott Pickett’s smooth new clubhouse expect old-school French flavours, reworked for the modern day.
Little Lagos, Sydney’s only Nigerian restaurant, has closed for now
“This time around, people are feeling very hopeless.”
What is umami?
That savoury "fifth taste", and how to make the most of it in your cooking.
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Anatomy of a dish: hotpot
You, your friends, and a bubbling broth. Whether you like to steamboat Sichuan-style or do the Japanese shabu shabu, make sure you have all the essentials for this communal dish.
Where Japanese Australians go for a taste of home
Across Australia, there are plenty of spots to experience the food and culture of Japan. And for these chefs, restaurateurs and producers, it's just a matter of knowing where to look.
Providoor was a game-changer for Melbourne hospitality; now it’s launching in NSW and Canberra
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.
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“Never give up”: Melbourne’s hospitality folk share their lockdown advice to interstate restaurants
How to survive lockdown, according to the industry professionals who did it the longest.
Coming soon to Perth: a small bar with “weird wine”, new-style pub food and an all-woman kitchen team
A team of local hospitality guns is set to open Nieuw Ruin in Fremantle, where the food is given as much thought as the drinks.
We have a date: Melbourne’s Society set to open this month
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.
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Now open: Wakefield’s Bar and Wine Room, a Canberra wine bar with smart snacks, hidden in a neighbourhood pub
And executive chef Steve Jacomos has put a celebrated Melbourne pasta on the menu.
How Australia fell in love with Japanese food
Exorbitant Kewpie mayonnaise prices, yakisoba made with spaghetti, and fish without the fat. Australians may have a love affair with Japanese cuisine but for the chefs who were first on the scene, it wasn't always easy.
They’re back: the Gourmet Traveller Restaurant Awards return in 2021
The hotly anticipated awards are back. And this time, it's Melbourne's turn to host the hospitality industry's night of nights.
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Restaurants in Greater Sydney and surrounds face another week of takeaway trade as NSW lockdown extended
And hospitality venues in regional NSW will continue to operate under the four-square-metre rule, with seated service only.
![Clarence Slockee: ”If you have access to green space and beautiful things you can really connect with nature […] It’s good for your wellbeing”](https://api.photon.aremedia.net.au/wp-content/uploads/sites/10/2021/07/web_clarence.jpg?resize=380%2C304)
Clarence Slockee: ”If you have access to green space and beautiful things you can really connect with nature […] It’s good for your wellbeing”
In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. Here, we meet Clarence Slockee, horticulturist, Gardening Australia presenter and proud Bundjalung man.
Review: nine years strong and Perth’s Lalla Rookh just gets better with age
With new-look dining rooms and some of Perth's best pizza, there's no denying the allure of this inner-city tavern. And you really, really should order the Il Capo.
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Feels like home: where chefs go for a comfort meal
It's the food, and so much more: Indonesian aunties who ply you with sweets, staff who know your child's favourite booster seat. For these chefs, these restaurants and pubs double as a second home.
If you’ve had Uyghur food in Adelaide, you have Momz Kitchen to thank
With more than 20 years’ experience serving laghman, polo and toho kordak across the city, co-owners Ershat and Hislat Shukur still run their restaurant with heart.
Restaurants restricted to takeaway as Greater Syd and surrounding areas to lock down from 6pm
The 14-day lockdown affects hospitality venues in Greater Sydney, Blue Mountains, Central Coast and Wollongong areas.
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Coming soon: a Melbourne small wine bar with an even smaller kitchen, and one of the country’s best chefs
After shuttling back and forth between the mainland and Tasmania, chef Ali Currey-Voumard is keeping things simple at Public Wine Shop.
Ramen, a sensei and a video call: How one Sydney restaurant is recovering during the COVID-19 pandemic
A ramen Sensei from Tokyo, video calls and collaboration helped this restaurant recover.
Review: Melbourne’s Hero kisses away the pain of museum restaurants
With a broad menu, an all-star cast and Karen Martini overseeing the show, the all-day restaurant at ACMI is a drawcard.
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Ful, feijoada and flat whites: the café owners combining their heritage with Australia’s smashed avo culture
Across the country, a new wave of café culture is emerging as chefs and owners bring their cultural heritage and traditions to the table.
After a fire, Melbourne’s Leonardo’s Pizza Palace has launched a fundraiser and merchandise range to support out-of-work staff
“Without the pizza it’s not much of a palace.”
Review: planning a visit to Adelaide? Put Magill Estate on your must-visit list
Located 15 minutes from the Adelaide CBD, the restaurant lives up to the hype with impressive dishes to match its wine and views.
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How Darwin became Australia’s laksa capital (and where to head for the best bowls)
Top End humidity plus spice noodle soup? They're a more likely match than you'd expect, and queues of hungry diners at the city's laksa market stalls and eateries are proof.
Jennifer Wong: ”The best way to dislodge a fishbone is to take yourself to a food court and get a $7 Chinese meal with a Coke”
The writer and comedian on memories of yum cha, regional Chinese restaurants and her new ABC series Chopsticks or Fork?
Review: Sydney’s Jung Sung isn’t afraid to mess with tradition
A modern Korean fine-diner offers twists on traditional dishes with finesse, with a rule-breaking bibimbap, red snapper hwe with karkalla, and Brussels sprouts kimchi.
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“You have to listen to the rice popping”: chefs and restaurateurs share their family kitchen secrets
From perfect roast potatoes to the cleaning power of fresh lime, we speak to nine chefs and restaurant operators about the family cooking tips they swear by.
Review: what’s old is new again at Otto Brisbane
A new waterfront home for the Italian fine-dining restaurant proves a winning combination in Brisbane. And how about that $70 pasta?
What to expect at Aru, the highly anticipated follow-up to Melbourne’s Sunda
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.
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Coming soon: Big Esso, a Torres Strait Islander bar and restaurant by Melbourne’s Nornie Bero
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.
Victoria to enter seven-day lockdown; restaurants, cafés and pubs limited to takeaway only
The lockdown is expected to last for seven days, with restaurants and cafés across the state forced to close their dining rooms.
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Coming soon: Phil Wood to open first solo restaurant in Sydney’s Paddington
From the Mornington Peninsula to the big smoke, the former Pt Leo Estate chef is ready to strike out on his own.
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Coming soon: Melbourne’s Anchovy to open a bánh mì thịt store, right next door
The lockdown sandwich side-hustle is turning permanent.
Border closures aren’t the only cause of hospitality’s labour crisis, and international students aren’t the only solution
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.
Review: why Many Little is one of the most exciting places to eat in the Mornington Peninsula right now
Kokis, hoppers and a thali you won't forget any time soon. This Sri Lankan-inspired bistro and bar is spicing things up in regional Victoria.
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Coming soon: Kylie Kwong’s new lunch-only eatery to open in Sydney next week
It’s a new chapter for the chef-restaurateur with the much-anticipated opening of Lucky Kwong, named in honour of her late son.
Coming soon to Sydney: A fish-and-chip shop by Saint Peter’s Julie and Josh Niland
And they’re serving a traditionally maligned fish species, skin, fat and all.
Review: Queensland’s Labart is a world-class dining experience
With a focus on top-quality produce, the sum is greater than its parts at this Burleigh gem.
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Pasta recipes by Melbourne’s Tipo 00
Built on a foundation of impeccable pasta and good vibes, Tipo 00 has won the hearts of Melbourne diners.
Tipo 00
It's always good to know Tipo 00 is there ready with a soul-warming plate of pasta.
Brunswick Heads’ Fleet is taking a sabbatical and transforming into a ramen bar
And its incoming Tokyo-born head chef has no qualms about charging $40 per person for the Japanese noodle soup experience.
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Review: Arimia is a Margaret River restaurant with a difference
An off-the-grid property powered by solar energy, organic certification, plus a farm and winery. Arimia walks the sustainability talk.
Rockpool Dining Group is no more
Five years after its blockbuster merger, the hospitality group once led by chef Neil Perry is splitting into two separate businesses.
Claudia Karvan: ”I’m a by-the-seat-of-my-pants cook”
One of Australia’s most recognised actors on learning Spanish, living in Bali and her last meal on earth.
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Coming soon to Sydney: Simulation Senpai, a permanent sashimi and chirashizushi stand by Sokyo’s Chase Kojima
This time, it’s here to stay.
This ambitious zero-waste home and urban farm can be found right in Melbourne’s CBD
With two live-in chefs and countless inter-connected food and waste systems, the Future Food System's Greenhouse may very well be a blueprint for how we'll live in the future.
Sydney’s Merivale acquires first Melbourne venue for a reported $40 million-plus
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”.
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BREAKING: Hospitality venues to revert to takeaway as Perth and Peel regions enter 3-day lockdown
The lockdown comes into effect from midnight tonight.
![Suren Jayemanne: “I’d be so excited to [do] that gig just to have an excuse to have fried chicken”](https://api.photon.aremedia.net.au/wp-content/uploads/sites/10/Gt/2021/04/20/19110/web_SUREN_080.jpg?resize=380%2C304)
Suren Jayemanne: “I’d be so excited to [do] that gig just to have an excuse to have fried chicken”
The Sydney-based comedian on food allergies, Mum’s sambal prawns and being upstaged by "hot breakdancers".
Review: why you should linger at Andrew McConnell’s glamorous Melbourne diner
The room's design might channel a big-city American version of a Parisian bistro but the menu is quintessentially Melburnian. Come for the bistro classics and high-detail cocktails; stay for dessert.
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How to grow pears (and how to tell when they’re ripe)
All the quirks to eating and harvesting this autumn fruit.
Why it’s taken nine months for Brianna Smith to feel like a chef again
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.
Coming soon to Sydney: a pop-up restaurant by chef power couple Grace Chen and “Big” Sam Young
And it’s only open once a week, with a rotating guest chef.
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Review: What’a a big name Thai chef doing in a sleepy New South Wales town?
Bee Satongun has won accolades for her Paste restaurants in Bankgok and Luang Prabang, and the Mittagong iteration is worth hitting the road for.
Our favourite goat’s cheeses on the market
Just try to curd your enthusiasm. These are GT's picks for goat's milk cheeses of the tangy, earthy and creamy kind.
Coming soon to Sydney: Amah, a new Malaysian restaurant from the Ho Jiak group
For the first time in his professional career head chef Loong Oon is cooking the food of home, in tribute to his late Amah.
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“It’s all about people”: how these NSW Mid North Coast food businesses are coping after the floods
''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.''
Hospitality venues in Greater Brisbane restricted to takeaway as city enters three-day lockdown
The snap lockdown comes into effect from 5pm this afternoon.
Josep Espuga appointed culinary director at Pt Leo Estate
Upon the departure of Phil Wood, the Catalonia-born chef is taking up the mantle at the Mornington Peninsula establishment.
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Review: Melbourne’s Longrain has been rejigged, but the fine kitchen team remains
Backed by serial restaurateur Scott Pickett and manned by long-time head chef Arté Assavakavinvong, the Melbourne Thai restaurant has had a few tweaks, but it still hits the mark.
Review: Ten Minutes by Tractor, the comeback kid
It hasn't been an easy ride for this Victorian fine-dining restaurant. But judging by the food, service and polished dining room, you wouldn't know it.
Sydney’s Momofuku Seiōbo is closing
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.
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Review: you’re going to enjoy yourself at Perth’s Balthazar
The Perth institution might have old-school ideals, but this polished dining room also has an eye on the now.
Amy Chanta, founder of Sydney’s Chat Thai, has died
The chef and restaurateur built an empire of Thai restaurants that irrevocably shaped Sydney’s love and understanding of Thai food.
Anatomy of a dish: bánh mì thịt
This fusion of French and Vietnamese flavour is wrapped up in a neat package.
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![”We rip the [fish] guts out … We might say: that’s a nice liver, we can make pâté”](https://api.photon.aremedia.net.au/wp-content/uploads/sites/10/Gt/2021/03/09/19053/web_rebeccalara_hero-(1).jpg?resize=380%2C304)
”We rip the [fish] guts out … We might say: that’s a nice liver, we can make pâté”
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.
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Women’s work: how the hospitality industry can be better for women
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.
Review: don’t let the name fool you. North Queensland’s Oaks Kitchen and Garden is full of good surprises
With Lee Ho Fook and Longrain alumni running the show, expect delights of the earthly and culinary kind.
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GT’s picks of Orange F.O.O.D Week 2021
Pack your overnight bag and BYO appetite.
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The Melbourne Food & Wine Festival is really happening for 2021
Chefs! Restaurants! People! See them in real life during the March celebration of all that's good to eat and drink in Melbourne.
Review: Sydney’s Ormeggio 2.0 has a new menu and new room, and it’s well worth the visit
Clever cooking, a pescatarian menu plus a refreshed dining room equals a Sydney diner that's less drab and more fab.
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Phil Wood on leaving Mornington Peninsula’s Pt Leo Estate for Sydney
And he addresses those rumours about Neil Perry’s restaurant.
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Coming soon: Porcine, a new-school French bistro in Sydney, without the steak frites
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 the mainstream Australian food system, it’s the supermarkets that hold most of the power”
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.
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What’s in a name?
The power and privilege behind problematic restaurant names.
”There’s so many things to like about edible insects”
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.
Erik Thomson: ”As a kid I ate whale”
The New Zealand-Australian actor on growing up in Scotland, '70s delicacies, and his new role as a disgraced celebrity chef.
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Review: Is it a bar? Is it a club? Is it a restaurant? Perth’s Si Paradiso won’t be pigeonholed
Truth be told, the clientele of the Highgate establishment spent longer pondering the drinks than the food. But with a new chef in the kitchen, guests might want to rethink their priorities.
The Gold Coast producers and providores to know
From the freshest seafood to the best craft beer.
Kylie Kwong wants you to eat out in Sydney’s Chinatown
The chef is one of four Asian-Australians spearheading a campaign to drive diners to the historic precinct.
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Opening today: Hero, Karen Martini’s first restaurant in the Melbourne CBD
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.
Now open in Sydney: Cafe Freda’s, where the off-beat menu by Xinyi Lim changes at a cracking pace
“It’s a very eclectic menu and it doesn’t always make sense, but I certainly don’t think it needs to.”
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The auspicious and the delicious: what to eat on Lunar New Year
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.
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Coming soon to Sydney: a new-wave French bistro from ex-Hubert chef Daniel Pepperell
Expect lobster frites, boudin-noir spring rolls and pasta with garlic butter and snails, plus a list of French and Australian wines.
Review: Barossa Valley’s Fino at Seppeltsfield is full of surprises (the good kind)
If there's anywhere you want to trust with a "feed me" option, it's here.
Want to cook like a pro? You need our GT Masterclass series
Ten weeks, ten recipes, straight to your inbox.
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Alan Cumming: ”I’m kind of a peasant – I like one bowl of food that’s all the same and that I can eat with a spoon”
The gregarious star of stage and screen on his love affair with Adelaide, veganism and why his nickname is "Soup".
Review: Melbourne’s Flower Drum remains a lesson in how to do a restaurant right
With impeccable service, a mastery of Cantonese cooking and one of the greatest restaurant entrances in Australia, the Melbourne institution does all the classics without the stasis.
Review: where there’s smoke, there’s fire at Brisbane restaurant Agnes
Chef Ben Williamson is heating up the city's dining scene once again, with flame- and smoke-kissed dishes that are innovative without being intimidating.
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Thi Le’s guide to where to eat in Melbourne
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.
Tiny but mighty: the pocket-sized restaurants doing big things
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.
