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Green & eco focus

Potato churros with fermented capsicum puree.
Good Food hatGood Food hat16/20

This newly two-hatted Torquay restaurant delivers zero-waste and maximum enjoyment

Chef Graham Jefferies’ compelling, startlingly creative waste-not cooking sees his rejigged Samesyn restaurant gain a second chefs’ hat.

  • Dani Valent
The go-to dish: Chilli oil parfait is a riot of bold flavours.
Good Food hat15/20

Lygon Street favourite gets a new chef, and a hot new ‘mind-bending’ chilli oil dessert

Always a place that showcases Melbourne dining, Etta has been reinvigorated by a new chef bringing Asian-influenced flavours to the fore.

  • Besha Rodell
Beneath a nutty granola-like topping of nuts and seeds is a silky artichoke custard.
Good Food hat15/20

‘I’m still marvelling’: The Geelong restaurant dish our critic can’t stop thinking about

Eleven-year-old Tulip looks casual, even unremarkable. But passionate new owners are helping it blossom.

  • Besha Rodell
Zoe Birch in the tiny dining room at Greasy Zoes in Hurstbridge.
Good Food hatGood Food hat16.5/20

This restaurant is smaller than some families’ dining rooms. Exclusive, yes. Elitist, no.

You won’t find the baller beef and gold leaf of other tiny fine-diners here. Greasy Zoes trades in a different kind of indulgence: the preciousness of time.

  • Emma Breheny
Kimusabi.

New ‘sushi’ spot offers bargain $35 omakase experience just off Newtown’s meat-free mile

Plant-based Japanese venue Kimusabi on Enmore Road takes sushi to a new, creative level with a vegan twist.

  • Lee Tran Lam
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The interior at Maggie’s Snacks and Liquor, Brunswick East.
14/20

This under-the-radar newcomer is one of Melbourne’s best cocktail bars right now

Bloody delicious cocktails. Hyper-elevated bar snacks. Friendly staff. All this wine bar needs is a crowd.

  • Besha Rodell
Three-cheese toastie with warrigal greens, kimchi and tomato.

Clever Aussie flavours make this ‘sensationally good’ three-cheese toastie one to savour

Cult cafe BTB Kirribilli marries old-school favourites with creative use of native produce.

  • Lee Tran Lam
The quail kabobs that Anthony Bourdain ate.
14/20

The ‘delicious little birdies’ Anthony Bourdain loved are better than ever at this new-look Melbourne icon

It’s hard to go past Rumi’s greatest hits. But changes at its new home ensure it’s relevant to a new generation of diners.

  • Besha Rodell
Don Fred.

This inviting slice of Italy boasts a meat-free menu and Bronx-inspired vibes

Everyone is treated like family at this glorious vegan osteria in the heart of Sydney’s inner west.

  • Lenny Ann Low
Snack Kitchen has come up nicely after being seemingly dipped in a can of white paint.
14.5/20

Potts Point’s new drop-in, drop-out Snack Kitchen is like raiding the fridge at midnight

No rules, no bookings, no requirements. Just fast, fun and familiar food at this new venture from father-and-son duo Maurice and Sylvester Terzini.

  • Terry Durack

Original URL: https://www.smh.com.au/goodfood/topic/green-and-eco-focus-lbn