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Slow cooked short rib with al pastor aji amarillo and pineapple.

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.

  • Matt Shea
Gerald Ong will be in the kitchen at The Fifty Six when it opens in February.

‘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.

  • Matt Shea
Honto’s crumbed whiting sando.

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.

  • Matt Shea
Raw beef tartelettes with sour cream and caviar.

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.

  • Matt Shea
Hugh Allen at Vue de Monde in Melbourne.

The restaurants, bakeries and bars three-hatted chef Hugh Allen loves most (and what he’s having at each)

As executive chef at Melbourne’s sky-high Vue de Monde, Allen, 29, knows a good dish when he eats one. Here are his favourites, at home and abroad.

  • Jane Rocca
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R.Harn’s walls feature dozens of plates that are used for Lunar New Year celebrations by families in Thailand.

Star Thai diner Soi 38 opens another CBD restaurant – get in before the queues

Just don’t expect it to be anything like the original restaurant that shook up Melbourne’s Thai scene 10 years ago.

  • Emma Breheny
Comedor is a good-looking space set in a century-old warehouse.

‘It wasn’t a great place to work’: Hatted Newtown restaurant closed until further notice

The popular Mexican bar and restaurant, which received rave reviews after opening in July, has already paused service.

  • Scott Bolles
Chef Josh Niland ahead of last year’s Good Food Awards where he won Chef of the Year.

Josh and Julie Niland announce closure of two-hatted seafood restaurant

The pioneer of the fin-to-tail cooking philosophy blames “extremely challenging” conditions.

  • Bianca Hrovat
Joel Young (Butcher Joel Young), Sarah Norris, Nik Hill (Porcine), Callan Boys, Junda Khoo (Ho Jiak), Bianca Hrovat and Danielle Alvarez (Sydney Opera House) take on Christmas hams at Porcine in Paddington.

The ultimate Christmas ham blind taste test reveals cheaper can be better

Chefs, butchers and restaurant reviewers tackle supermarket hams. This year’s winner is salty, sweet, smoky and one of the least expensive.

  • Bianca Hrovat
Dark Shepherd opened at Queen’s Wharf on Friday.

Enter this moody Queen’s Wharf eatery to experience the ‘wagyu of lamb’

It’s also about woodfired octopus, woodfired quail and a signature woodfired cheesecake. And there’s lobster and oysters from the tank. Take a peek inside.

  • Matt Shea

Original URL: https://www.theage.com.au/goodfood/topic/for-subscribers-1rt