There’s a former Old Fitz chef in the kitchen, an ex-Don Peppino’s owner on the floor, a whole pig every fortnight, plus a seafood- and veg-focused menu. This piggy is going to market with a lighter and brighter style of Parisian cuisine.
In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. Here, we meet Wayside Chapel’s chief executive and pastor Jon Owen.
The state government’s plan to offer $100 vouchers to spend at dining and entertainment venues is welcomed by restaurant operators, but questions are being raised about its long-term effects.
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