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Scott Bolles

Scott Bolles

Writer

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

Skewer medley with batata bi kizbara and cheese sambousek from Al Aseel in Liverpool.

This restaurant started in western Sydney. Now it’s taking on airline food, stadiums and precincts

The ambitious group began by serving Lebanese food in Greenacre in 2002, but says real estate agents suddenly began calling.

  • Scott Bolles
Chris Lucas at the site of Grill Americano Sydney, set to open in September 2025. 

Melbourne restaurateur Chris Lucas moves in on Rockpool’s Sydney turf with glam grill house

Grill Americano may be elbowing into a precinct already overflowing with steakhouses, but it promises a different take on the genre.

  • Scott Bolles
Left to right: Isabella Wong, Givie Wong and Duan Wong.

Beloved restaurant The Malaya to close at King Street Wharf after more than 20 years

But it’s not the end of the days for the iconic Malaysian eatery, which has served Sydneysiders for six decades.

  • Scott Bolles

‘She ate her entree, the penguin did not’: Hospo staff share Valentine’s Day stories that got their hearts racing

From customers bringing furry dates to managing proposals, February 14 can be a high-wire act for restaurant staff.

  • Scott Bolles
Dining at Bar Vincent.

Bar Copains team takes over food lovers’ haunt and chef hangout Bar Vincent

“When you’re in a position to buy such a great restaurant, you do”: Seasoned chefs Nathan Sasi and Morgan McGlone have snapped up the Liverpool Street venue, only weeks after opening their latest project, Bessie’s.

  • Scott Bolles
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Loulou’s boulangerie-style croissants are made with a sourdough starter, says Sebastien Lutaud of Etymon Projects.

Buttery battle royale takes shape in Sydney’s CBD as heavyweight croissant contender Loulou moves in

Milsons Point’s Loulou Bistro reveals its miniature spin-off Petit Loulou above Martin Place metro station, just around the corner from Lune Croissanterie.

  • Scott Bolles
Miji Bar & Grill, North Sydney.

Self-serve sake bar opens in Sydney (and offers pour-your-own cocktails too)

It’s not a cost-cutting model, says the owner of Miji Bar & Grill, “It’s all about bringing fun”.

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

It’s national pizza day, and these newcomers might change your mind about deep-dish pies

Put aside your preconceptions. Sydney’s 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

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