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Scott Bolles

Scott Bolles

Writer

Scott Bolles writes the weekly Short Black column in Good Food.Connect via email.

‘Mina’ Padellino (pan-baked pizza) with white bolognese, rosemary, parmesan, finished with pecorino sauce and lemon zest.

Pan pizza is back, but not like you remember. Here’s where to find it in Sydney

Put aside your preconceptions about greasy deep-dish pies. The latest pan-baked pizzas are made from quality ingredients.

  • Scott Bolles
Linchpin Hospitality chief executive Terry Soukoulis (left) with chef and culinary director George Calombaris.

Chef George Calombaris opens new restaurant in Sydney’s inner west … and it’s not Greek

“Everyone’s been saying, ‘What the hell do you know about Chinese food?’” the prominent Melbourne restaurateur says.

  • Scott Bolles
Brent Savage (left) and Nick Hildebrandt at Eleven Barrack.

Exclusive first look inside the new luxury grill from the Bentley and Monopole team

Eleven Barrack, the Bentley Group’s grand new CBD steakhouse, takes inspiration from luxe grills in New York, Paris and London, serving classic dishes with contemporary spins, such as pork bolognese with prawns.

  • Scott Bolles
Breakfast pizza.

A.P Bakery’s new brunch and lunch spot has a pretty courtyard, cocktails and breakfast pizza

The crew, that includes Ester’s Mat Lindsay, has revived a sandstone cottage in the inner city and they’ve brought a gelato machine.

  • Scott Bolles
New Kiln menu.

Green ants, quandong and finger lime: Former Noma chef reveals exciting new Kiln menu

Copenhagen-based Beau Clugston takes over the Ace Hotel Sydney restaurant this week. Here’s what to expect.

  • Scott Bolles
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Iftar’s shawarma tacos swapping flatbread for tortillas.

Shawarma tacos on the menu at Merrylands’ slick new dining spot

Chef Jeremy Agha wants to redefine Middle Eastern cooking in Western Sydney, one wagyu kofta dumpling at a time.

  • Scott Bolles
Bessie’s has opened in the old Chefs’ Warehouse site on Albion Street, Surry Hills.

What to order at the new wood-fired restaurant from the team behind Bar Copains

Chefs Morgan McGlone and Nathan Sasi enlisted a wood-fire expert for their new Surry Hills venue.

  • Scott Bolles
Continental Deli’s new canned Christmas pudding in all its glory.

Christmas pudding in a can? Sydney’s tinned food revival keeps rolling

Newtown’s most famous deli is now canning pudding (and custard), and a bar dedicated to all things tinned is set to open at Paddy’s Markets.

  • Scott Bolles
Chef Lennox Hastie has always been centre stage at Firedoor.

Chef Lennox Hastie buys out veteran restaurateur Leon Fink at Firedoor restaurant

Almost a decade after opening fire-powered Surry Hills fine diner alongside Leon Fink, Lennox Hastie is preparing to go it alone.

  • Scott Bolles
Fish and chips at the new-look Nielsen Park kiosk.

Fish and chips on the beach? The Kiosk at Nielsen Park reopens after three years

This much-loved Shark Beach spot is back just in time for Sydney’s summer holidays with a new look, coffee, avocado toast and cocktails.

  • Scott Bolles

Original URL: https://www.brisbanetimes.com.au/goodfood/by/scott-bolles-hvelc