Melbourne

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.

With the embattled state enduring the toughest restrictions in the country, supporting the local food and beverage industry is more important than ever.

“The optimist inside me says people will be running through our doors in three months. The reality is the city might not pick up in the new year.”

It may have conquered Sydney’s dining scene, but the hospitality giant has delayed the launch of its meals-at-home service in the Victorian capital after backlash from industry players.

The Melbourne restaurant scene has faced its fair share of setbacks of late, but McConnell is remaining optimistic. “The hustle and bustle will return,” he says. “We just have to be patient.”

The industry that’s been forced to its knees is getting back on its feet, and fortified with a resolve that's a hallmark of the sector.

A global pandemic forced the postponement of the annual culinary event; the same crisis has allowed it to be hosted entirely online for the first time. And it won’t cost a cent to attend.