Matt Shea
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.
Star Brisbane baker takes on beautiful Breakfast Creek space
Sit by the water and go large on flaky almond croissants and pain au chocolat, decadent eclairs and luscious fruit tarts.
- by Matt Shea
Latest
One of Brisbane’s best sushi restaurants? Find it in Melbourne this month
It’s popping up at the Australian Open. Diners will pay up to $16,050 to eat in a transformed player’s change room before taking seats right on centre court.
- by Matt Shea
Rising tides, rising costs: Brisbane dining’s 2024 in review
A blockbuster new food precinct came to represent both local dining’s strengths and weaknesses, and pointed to what we need as we head for the Olympics.
- by Matt Shea
Brisbane’s most exciting bar openings of 2024
From a legit British-style gastropub and a neighbourhood boozer in a heritage Valley space, to a wine bar hidden in a CBD garage, there’s plenty to tick off.
- by Matt Shea
Brisbane’s most exciting cafe openings of 2024
From the arrival of a star Melbourne baker to an onslaught of decadent pastries and ultra-fluffy katsu sandos, here’s what took our fancy these past 12 months.
- by Matt Shea
Decadent desserts and sandos are turning heads at this southside cafe
It’s also serving French toast with Japanese milk pudding, torched cheesecake iced long blacks and lavender iced matcha, all in a cosy spot on Annerley Road.
- by Matt Shea
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.
- by Matt Shea
Brisbane’s most exciting restaurant openings of 2024
From a fresh French wave and a revival of CBD dining to a glitzy new food precinct and the arrival of a gun southern restaurant group, here’s what to check out.
- by 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.
- by 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.
- by 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.
- by Matt Shea
Original URL: https://www.smh.com.au/by/matt-shea-p536ry