Simon Hartley has hosted every prime minister since Gough Whitlam at his CBD restaurant Becco. But on Friday, he held the last supper.
Full of exciting flavours, the smallest items on the menu are packing the biggest punch.
Sophisticated drinking and dining is now just a ferry or a train-ride away as an explosion of new openings mark the completion of major infrastructure projects.
Perry is set to open his next restaurant in Sydney’s Double Bay on August 30. And it’s going to be huge.
Read everything that’s happened in the news so far today.
With no Michelin Guide in Australia, local chefs craving the culinary accolade need to head offshore. Our food editor reveals three who’ve made their mark.
Chef and restaurateur Clare Smyth of London’s Core on the joys of dirty martinis, seasonal fare and Sunday pub roasts.
Merivale was shown internal financial spreadsheets by one major lender, but ultimately decided against exploring a deal, sources said.
When Bosq became the first restaurant in a North American alpine town to be awarded a star, it cemented the resort’s reputation as a dining hotspot.
After being plucked from near-obscurity at just 23, Brett Graham has hit the heights of global gastronomy. Now he’s turning his attention back to the farm.
In the City of Lights, there’s no shortage of places to surround yourself with beauty, and do a little credit card damage, too. But where to begin?
The eternal quest to define “modern Australian” cuisine, and how the answer was right next to our chopsticks.
Not everyone can tell the grape variety, age and region of a wine – but advertising executive Michael Rebelo has the sommelier certificate to prove it.
The trend is no longer confined to lower-priced eateries, which is good news for diners who have their own wine collections.
A mid-week stay in a national park just an hour’s drive from central Sydney has the same restorative effect as a power nap – only you’ll remember it all.
A dangerous incident two years ago was a sign of things to come for the hospitality baron.
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New executive culinary director Alexis Quaretti is serving classical French cuisine, of course, but expect additional inventive menus from Oceania Cruises.
In a departure for the brand, this hotel is not in a remote location. It’s plum in the heart of the city, yet feels like an oasis of serenity.
