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.