Owner and chef Casey Wall will farewell the joint with one final fried-chicken dinner. Read more
The Pope Joan chef will create a range of products from spent gin botanicals.
This is the 14th Bourke Street Bakery, but the first out of Sydney. It seems word has spread.
The Surry Hills restaurant is getting a new head chef, too.
The $4 pizzas, which have been on the menu since 2002, are “never subject to inflation”.
Following the success of the offer last year.
Entries to the Bocuse d'Or are now open.
The new 40-seat joint will be the more casual sibling to his Melbourne CBD restaurant Maha.
The trio behind Bistro Gitan and L’Hotel Gitan will open an all-day diner split into two distinct venues.
The ex-Paper Daisy executive chef is going back to his coastal roots and celebrating the region's produce like never before.
If the new Grounds is anything like its siblings, it will be a spectacle.
The aim is to cut out the fishmonger middle man and deliver seafood direct from the boats to buyer.
New executive chef Tom Haynes' menu is full of cheek, with housemade "Milo", wattleseed "Caramelo Koalas" and a liquid nitrogen Bombe Alaska.
McConnell has signed the lease for part of the Cavendish House building at 33 Russel Street, Melbourne.