Chef

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.