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Safety in numbers: Shiny restaurant precincts on the rise in Melbourne and Sydney

Like it or not, it makes sense, and not just for the property developers.

  • Terry Durack

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Is caviar worth the exorbitant price? No, but here’s why I must buy it anyway

Terry Durack buys oscietra caviar for himself every birthday. And time stops whenever he eats it.

  • Terry Durack

Banh mi to mousse: Restaurants reinvent the wheel with their new-school tableside service

Dining “a la cart” is doing the rounds again at these Melbourne and Sydney restaurants, writes Terry Durack.

  • Terry Durack
A very purple bowl.

If you’re a fan of acai bowls, I’ve got bad news for you

No matter how purple a food is, it cannot fix your life.

  • Patrick Lenton
Mister Gee founder Gee Ozgen with a “Cheese Boogie Deluxe” at his restaurant in North Strathfield.

Going off-road: The Sydney food trucks transformed into permanent restaurants

“A great way to test your concept”: Mobile snack vendors are increasingly upgrading their camper van to a real home with terrific results.

  • Andrew Levins
Cup of soft-serve frozen yoghurt with various toppings.

Is frozen yoghurt really healthier than ice-cream? A dietitian breaks it down

Tiny cups topped with fresh fruit suggest a light and tasty snack. But it can spiral into an indulgent dessert.

  • Susie Burrell
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Lulu Bondi’s scallop toast.

Lollipop custard, prawn toast and cookbooks no one asked for: The Good Food Guide Cap Awards for 2024

From Most Improved Trend to Dumbest Collaboration of the Year, we present the Good Food Guide’s “other” hat awards.

  • Callan Boys
Eat chocolate and cakes (and muffins) - in moderation.

The most searched recipes of 2024 prove we don’t really give a Google about good food

From the viral cucumber salad to a suggestive-sounding cocktail, this year’s top-10 recipes show that when it comes to setting recipe trends, TikTok rules.

  • Andrea McGinniss
Charlie Chen has trimmed prices at WeLive2.0 but is reluctant to use cheaper ingredients.

The rise of solo dining spaces and other dining trends we loved (and hated) in 2024

Sweet touches such as chocolate with the bill were a delight. But disintegrating sandwiches, edible flowers and mangled cutlery stood out for all the wrong reasons.

  • Emma Breheny and Ellen Fraser

What’s the go with all the froyo?

Frozen yoghurt has grown into much more than a swirly, soft-serve, yoghurt-based, icy-cold treat, writes Terry Durack.

  • Terry Durack

Original URL: https://www.smh.com.au/topic/food-trends-1msb