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
Kangaroo Point Bridge’s first eatery is an all-day stunner
Opening today, it’s serving woodfired eggs in the morning, and paella, chilli crab pizza and slow-cooked lamb ribs in the evening. Here’s a first look.
- Matt Shea
Where on the Gold Coast you need to eat and drink right now
The city’s hospitality scene has never been better. Here’s a cheat sheet on what to check out next time you’re in town.
- Matt Shea
The exciting Brisbane restaurants and bars to look out for in 2025
Think 2024 was busy? Well, strap yourself in for some major openings in the CBD, and a bunch of must-visits elsewhere around town.
- Matt Shea
Popular Newstead restaurant to close its doors
Diners have one week to experience precise Euro-inspired dishes such Catalan seafood stew, burrata with strawberries and balsamic, and its signature risotto.
- Matt Shea
Brisbane’s best pre-theatre restaurants
Looking to grab a bite before the theatre? Here’s a cheat sheet, taking in everything from Mexican-influenced street food to elevated Italian dining by the river.
- Neesha Sinnya and Matt Shea
What happens to Queen’s Wharf’s restaurants if The Star goes under?
We asked a couple of operators. Here’s what they said.
- Matt Shea
Chook sanger of your dreams? Find it in a sleepy Holland Park street
This tiny shop shifts close to 200 sandwiches a day. But there’s one in particular you need to check out.
- Matt Shea
Celebrate the year of the snake in some of Brisbane’s best restaurants
From some of Brisbane’s flashest restaurants to easygoing market events, there’s something for just about every diner and budget.
- Matt Shea
One of Brisbane’s best seafood restaurants announces closure
You don’t have long to go large on Moreton Bay bug risotto, prawn cocktail sangers and squid ink tortellini. Here’s why it’s pulling stumps.
- Matt Shea
Daytrip to a ‘long-lost village’ to experience this cherished bayside takeout
There’s just one fish-and-chip shop in Nudgee Beach, but over 25 years it’s grown into a Brisbane classic. Co-owner Harry Tran tells us what makes it so special.
- Matt Shea
Original URL: https://www.theage.com.au/goodfood/by/matt-shea-p536ry