Etta restaurant has fostered some of the country’s most exciting cooking talent. What does a new hire from Ho Jiak and Supernormal have planned?
In an exclusive sit-down interview, the prolific restaurateur talks about the busiest period of his career and why he had to dive back into tricky St Kilda.
Get the first look at Agnii, the second restaurant from the chef of hatted Many Little. Built around a huge traditional hearth, it’s got stacks of theatre – and ambition.
Plus St Kilda’s on the boil and the rise of bargain dining, including $14 steak. These are five of the biggest takeaways from this year’s Age Good Food Guide.
Navi’s fire-focused sibling bar opens this Saturday in Yarraville. But with its nostalgic cocktails and snacks, it’s set to pull crowds well beyond the neighbourhood.
He doesn’t crave attention, but the three-hatted Yiaga and Vue de Monde chef dominated the Good Food Guide awards. We sat down with the 31-year-old to ask how he juggles work – and now fatherhood.
Safe Staff, Safe Venues has been recognised for its work making the Victorian hospitality industry a safer, more supportive place to work.
Catch up on all the action, hats, finalists and winners from The Age Good Food Guide Awards.
This year’s Good Food Guide Trailblazer is Samuel Fraraccio, who goes by the name The Brick Chef. His ovens and grills create the chargrilled taste that defines the hottest menus.
Newcomers came out swinging. Established names surged (and dropped). And the list showed more variety. The only common thread? Risk-taking meets unrivalled quality.
