Food News

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.

"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.

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.”

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

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.

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.

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.

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

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

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.

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.

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

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

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

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.

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.

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

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?

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 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.

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.

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

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

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.

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

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

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

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.

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

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

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.

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

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

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.

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

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.

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

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

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

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.

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

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

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

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

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

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

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.

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

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.

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.

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

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 dumpling maestro on the challenges of being a female chef, the evolution of Chinese cuisine and which dish she has made millions of times throughout her career.

It's old-school meets new-wave at the Golden Century restaurant group's latest Sydney restaurant. We take a look inside, outside, and round and round.

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

It’s out of the fire and back to the frypans as the Surry Hills restaurant relocates around the corner – and they have chef Jock Zonfrillo to thank.

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

Longtime will remain open as a function space, but the restaurant concept is moving down the road with an open kitchen, new dishes and an upstairs bar.

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

It’s expanded from Salisbury to Unley and enjoyed a glowing New York Times write up in between, but this Mexican eatery is still doing what it does best.

From Monster to culinary revolutionary, chef Sean McConnell further stakes his claim in the capital.

The ’90s-nightclub turned temporary trattoria was due to close in October, but diners can ascend that neon-lit staircase well into February 2020.

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.

At Sun Kitchen, the prawn, abalone and sea cucumber-filled Imperial Treasure claypot will set you back an easy $398.

The city’s hippest restaurants and bars may be clustered around the CBD. But Lamshed’s has quietly snuck in on a sleepy shopping strip down south, and it's doing great things.

It’s all molluscs, all night at Clayton Wells and Morgan McClone’s collaborative dinner. The highlight dish? The “Kiwi clambake”.

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

Join Gourmet Traveller Victoria editor Michael Harden and APT for a night of feasting and fine wine at Melbourne’s hottest Iberian restaurant, Bar Lourinhã.

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.