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Pasta Wafu combines Japanese and Italian flavours and techniques in a matrimony of umami.

The group’s original Queensland outlet in South Brisbane also recently closed.

After less than one year.

ChefsRead all

The Melbourne restaurateur gives us a tour of his old haunts, and has discovered some new favourites.

Hobart corner pub Tom McHugo’s is cherishing the island’s bountiful produce, and making something uniquely Tasmanian in the process.

Pipit in northern NSW, the first venture for partners Ben Devlin and Yen Trinh, took longer than anticipated. Now, he’s here to help aspiring restaurateurs avoid their pitfalls.

RecipesRead all

Head chef Jack Stuart shares the Melbourne restaurant's famed bar snack recipe, and a pastrami technique that can be applied to any meat.

What happens when two chefs try to make a parfait – but mess it up and have to think outside the box.

Serve hot while it's still cold outside.