Sydney's latest cocktail destination and the first of its kind offering a 100% plant-based dining menu is set to open tonight in Ovolo Woolloomooloo.

In an unlikely collaboration, Matcha Mylkbar's Mark Filippelli and composer Vince Pizzinga have joined forces to create a new Spaghetti and Spritz Bar, set to open in early April.

Food delivery service, Menulog, has revealed its restaurant partners capitalising most on the growing trend to deliver gluten free food to Australian consumers.

The Fair Work Ombudsman has secured penalties against the franchisees of two Perth Han's Cafe outlets after it found vulnerable staff had been underpaid almost $100,000.

OzHarvest celebrated its biggest ever CEO CookOff last night with the help of Australia's top chefs and business leaders.

Leading winery Coombe Yarra Valley has made a bold return to form, appointing Neil Cunningham as executive chef.

Three Blue Ducks Rosebery is gearing up to mark the 11th annual Earth Hour with a dinner service powered entirely by natural resources.

The $1.5 million kitchen renovation of Luke Mangan’s glass brasserie at Hilton Sydney has been unveiled.

Chefs from all over the country are being urged to throw their hat in the ring for the annual Chef of the Year competition running from May 27-29 at Foodservice Australia.

With the annual CEO CookOff only days away, food rescue charity, OzHarvest, has revealed that it has pulled together a crack team of business leaders and chefs who will band together to feed over one thousand vulnerable people.

Rumi and Moor's Head restaurateur, Joseph Abboud, and front of house veteran, Ari Vlassopoulos, have teamed up to open new Melbourne CBD venue, Bar Saracen.

Boutique hotel group, QT Sydney, have welcomed Grant King as its new executive chef.

Swinging the doors open today is Natural History Bar & Grill, the new partnership between Belles Hot Chicken's Morgan McGlone and 100 Burgers Group.

Giants of the Australian foodservice industry are coming together on March 27 to honour the memory of the late Jeremy Strode, and to help raise funds for Jeremy’s wife Jane and their family.

Peter Gilmore's much-loved dessert, the snow egg, will be dropped from Quay's menu after the restaurant closes on April 1 for a three-month renovation.