Chef

Celebrating the best and brightest in Australian dining this year.

The chef-owner behind innovative diner Cafe Paci in Sydney's Newtown

The annual awards are back. Here are the finalists for our Best New Talent Award where we highlight the up-and-coming chefs excelling in Australia's hospitality scene.

Renowned for combining Chinese classics with the flavours of Australia, this is Kylie Kwong at her finest.

From footy stands to petrol stations, the Aussie meat pie is everywhere. LEE TRAN LAM discovers how food personalities from across the country would reinvent this icon today.

From tortellini to cavatelli, amp up your knowledge of the Italian staple with this chefs' guide to pasta shapes and styles.

The prestigious competition is now taking applications for the Pacific Region. Here’s how to enter — plus the all-star line-up of judges for 2024.

Do women do restaurants differently? Dani Valent sits down with some of Australia’s most renowned and long-standing female restaurateurs to talk nature, nurture and imposter syndrome.

Australian chef Brett Graham wins three Michelin stars for his restaurant The Ledbury in Notting Hill, UK. He is the first Australian chef and co-owner of a restaurant to win three stars.

Liong spins a modern twist on traditional Chinese recipes, ingredients, and techniques.

Lee Ho Fook chef-owner Victor Liong reveals his step-by-step guide to prepare a delicious pullet chicken dish

The young South Australian chef is heading to Italy for the culinary contest's grand finale. His dish? A dazzling three-ingredient vegan plate of celeriac, apple and taro.

Come for fine-tuned pub classics and counter meals, stick around for the diverse live music programming and an overnight stay in one of The Eltham's five character-filled rooms.

The celebrated chefs reveal how they are experimenting with a new sustainable produce in this delicious recipe.

Rising star Robin Wagner will head to Milan next year to compete in the S. Pellegrino Young Chef Academy.

Head chefs, kitchen stylists and food writers weigh in.

The cook and TV presenter shares her go-to winter warmers.

The jewel to the Crown Sydney has finally opened in a stunning dining room on the 26th floor of the casino complex’s Barangaroo tower, with 180-degree views of Sydney and its harbour. It’s one of the biggest openings of the year.

Catch of the day? This Sydney fish and chippery focuses on a single fish species year-round.

Spurred by a life-changing event or an inner voice, three hospitality insiders share their stories of challenge, adversity and renewal.

It’s a case of two becoming one, with the chef announcing plans to merge Smith & Daughters and Smith & Deli under one roof in Collingwood.

A touch of chilli can be wonderful, but a rogue seed can have catastrophic consequences. Chefs and restaurateurs share their cautionary tales on what not to do with chilli.

Joel Bickford has had his curtain call at the waterfront restaurant, and he's been tapped for an ambitious project in Sydney’s CBD.

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.

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.

How to survive lockdown, according to the industry professionals who did it the longest.

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.

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.

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.

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.

After shuttling back and forth between the mainland and Tasmania, chef Ali Currey-Voumard is keeping things simple at Public Wine Shop.

Culinary doyenne Alla Wolf-Tasker shares a taste of her latest project Dairy Flat Farm, where guests are invited to celebrate the seasons and relish simple flavours straight from the paddock.

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.

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.

The Vietnamese savoury pancake, rendered into crisp, golden goodness before your very eyes.

From the Mornington Peninsula to the big smoke, the former Pt Leo Estate chef is ready to strike out on his own.

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.

The Sokyo chef puts his Osaka okonomiyaki down, flips it and reverses it.

It’s a new chapter for the chef-restaurateur with the much-anticipated opening of Lucky Kwong, named in honour of her late son.

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.

These are not your typical mid-week meals.

Upon the departure of Phil Wood, the Catalonia-born chef is taking up the mantle at the Mornington Peninsula establishment.

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.

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.

The New Zealand-Australian actor on growing up in Scotland, '70s delicacies, and his new role as a disgraced celebrity chef.

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.

“It’s a very eclectic menu and it doesn’t always make sense, but I certainly don’t think it needs to.”

Hanukkah and Christmas family feasts, a three-part extravaganza on the big day by a veteran Melbourne chef, and a party for women who have survived domestic violence. This is what Christmas looks like for these players in the food and hospitality world.

These restaurant dishes put local ingredients to fine use.

With restaurants closed and chefs shut out of their kitchens, the current pandemic gave many time to pause, reflect and ask themselves: what's next? From going it alone to aligning with social justice causes, five chefs share their experiences.

The hospitality industry is in crisis, with many predicting up to a third of all restaurants will close permanently following the COVID-19 pandemic. Some of the industry’s leading figures speak about the future and what needs to change.

Bánh mì thịt. Mud crab. A whole chicken. No dish or creature of the land and sea is exempt from the Sunda chef’s "en croûte" treatment.

As head chef of Two Good Co, Strode finds solace in providing meals to women in need, and the power of humanity.

The Hobart-based chef and self-described pasta queen on her low-touch bread recipe.

A three-part feast, brought to you by the head chef at Gerard's Bistro.

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

"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.

And you can follow along too.

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

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.

In our new series, we ask the world’s best chefs to share where to eat and drink in their hometowns. This month, Ragnar Eiríksson shows us around Iceland's capital.

Heavyweights of Australia's dining scene come to its defence with stories of friendship, success and creativity.

There was a firm knock on the door and within seconds my house was stormed by members of the Perth bomb squad.

From battling illness and drought to opening and closing restaurants, key industry players reflect on 2019 and their hopes for the future.

The chef on Australian motels, packing light and his love-hate relationship with Los Angeles.

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 Arc Dining head chef and Gourmet Traveller’s Best New Talent recently presented a MAD Mondays talk at Sydney's Carriageworks on the challenges of steering a successful kitchen. Here, in an edited extract of her speech, she shares her new model for getting the job done.

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

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

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

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 spicy, fragrant notes of Sichuan cuisine have followed the writer and cook for decades. As the rest of the world catches up, she charts the course of a lifelong love affair.

The new kid on the food festival block, this four-day culinary experience celebrates the unique flavours and landscapes of the Sunshine Coast.

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

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.

The former Brae chef on fish sauce-spiked Bolognese, the ingredients she's loving right now, and 10 William St's signature dessert.

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.

The Icebergs dessert queen on coriander, her dreams of being a flight attendant, and the importance of reading recipes.

Kylie Kwong’s Sydney restaurant Billy Kwong has closed its doors after 19 years. It’s a time for reflection, but also a chance to look ahead to new beginnings.

The chef on the weight of owning a restaurant, kicking out Paul Carmichael, and the baloney sandwich 2.0.

The celebrated chef reflects on his life, career, and his unfortunate run-in with a bag of dried shrimp.

The veteran chef has seen (and eaten) some things.

No-one knows the menu better than him.

A guide on what to order at Bistro Guillaume from the founder himself.

From his early days at Lotus and his rise to executive chef at Merivale, the much-loved chef has shared some of his favourite recipes over the years.

Opening a restaurant is tough. Building it yourself? That’s another world of pain. Just days before launch, we dropped into the worksite at Pipit, the new NSW North Coast restaurant by chef and handyman Ben Devlin.

The low-down on what to order at Barangaroo House's produce-driven restaurant, where vegetables, seafood and a Milo-inspired dessert receive top billing.

At this Northern Rivers restaurant, local vegetables and seafood play a starring role, and proceeds from the opening weekend will go towards OzHarvest.

He was in Australia to launch his restaurants’ latest dishes, but we also learnt much more about the Thai cuisine master.

With the Chinese eatery celebrating a decade on the Sydney restaurant scene, head chef Andy Evans reflects on near misses with vats of chilli oil and nicknames for his knives.

The chef on late night lamb souvlakis, her favourite playlist and what’s next.

Diving for abalone, visiting farm gates, herding cows and scaring off snakes – it's all in a day's work for these tree-change chefs who've left the bright city lights behind.

A very big name answers one important question.

In a one-hour chat with The New York Times' food editor.

Master the wok and Asian desserts with talent from the Chat Thai family.

Expect next-level comfort food from Mayfair Hotel’s award-winning talent.