Matt Shea
Food and Culture Editor
Matt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.
- Exclusive
- Food
Rick Shores team finally unveils its long-awaited Gold Coast sequels
They’ve been five years in the making, but Norte and Sueno were worth the wait. Take a look inside.
- Matt Shea
- Exclusive
- Food
‘Brisbane’s Raffles’ to unveil a chic, sophisticated Cantonese restaurant
A gun chef will lean into traditional techniques, such as making his own oyster sauce. There will also be a 200-bottle wine list that includes Chinese vino.
- Matt Shea
This Japanese restaurant makes not one, but two of the best sandos in town
It’s mastered a luscious fish sando, plus a contender for the best pork katsu in Brisbane. You need to eat both.
- Matt Shea
- Exclusive
- Food
French gets a buzzy update at Brisbane’s hottest new dining precinct
It suits everything from occasion dinners to those wanting to drop by for oysters and caviar. Plus, it has a killer wine list with more than 40 champagnes.
- Matt Shea
Why Melbourne chefs are heading to Brisbane in droves
The sunny climate, a vibrant hospitality scene and the looming Brisbane Olympics have Melbourne restaurateurs flying north.
- Matt Shea and Roslyn Grundy
- Exclusive
- Food
Enter this moody Queen’s Wharf eatery to experience the ‘wagyu of lamb’
It’s also about woodfired octopus, woodfired quail and a signature woodfired cheesecake. And there’s lobster and oysters from the tank. Take a peek inside.
- Matt Shea
Prettiest footy club in Brisbane’s south-west becomes a slick gastropub
Locals are flocking for Moreton Bay bug risotto, classic chicken parmigianas and hearty steaks, as well as a tight globetrotting wine list.
- Matt Shea
An intimate, club-like Japanese bar is unveiled in West End
It’s the first of two game-changing venues. Inside, a star bartender is using innovative techniques (and Japanese ice) to push the boundaries of cocktail making.
- Matt Shea
The one rice cooker you need at home? It’s not a rice cooker, says this top chef
He reckons it produces a fluffier, more fragrant style of steamed rice (although he does have a favourite brand of rice cooker too).
- Matt Shea
One of 2024’s best new bars is in a surprising heritage location
Don’t know Barry Parade? You need to seek it out for this boozer serving clever cocktails, Australian wines and craft beers, and Creole-influenced comfort food.
- Matt Shea
Original URL: https://www.brisbanetimes.com.au/goodfood/by/matt-shea-p536ry