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Fine dining

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Alfie’s in Sydney specialises in Riverina sirloin.

‘100% Australian for us’: Why chefs won’t open the door to US beef

“It’s like getting a cask wine versus a beautiful bottle that someone put time and care into. There’s just no comparison.”

  • Bianca Hrovat and Emma Breheny

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The Story Bridge, one of the major arterials linking the north and south sides of Brisbane.

Brisbane, why don’t you cross the river?

Our city has a lot happening on both sides of the river, yet it seems many of us rarely explore the other. What’s going on?

  • Matt Shea
Chef Hugh Allen at the site of his new restaurant, Yiaga, in Fitzroy Gardens.

13 exciting restaurant openings we’re counting down to this year

Melbourne’s only Ukrainian restaurant, two very different charcoal chicken shops, and a bakery from a pastry master: there’s lots of good eating to look forward to.

  • Dani Valent
Is it ever acceptable to send back your bottle of wine? It depends.

If I order a bottle of wine and don’t like it, can I send it back?

Is that restaurant wine you splashed your hard-earned cash on not quite right? Here’s when it’s acceptable – or not – to request replacing it.

  • Katie Spain
The upstairs Pure South Dining boasts river and skyline views.

‘Southgate is falling apart’: Riverside restaurant calls time after 21 years

One of Southgate’s premier dining tenants has left the city shopping centre, saying standards have slipped while rents have remained the same.

  • Dani Valent
Spanner crab ravioli with pumpkin bisque.

The Tipo 00 team’s new ‘destination diner’ feels a world away from its office tower digs

A first look at good-looking Harriot, which channels new-wave European bistros and makes magic with overlooked ingredients.

  • Tomas Telegramma
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Bathers’ Pavillion executve chef Aaron Ward and L’Enclume chef-owner Simon Rogan will venture outside the kitchen to interact with guests for one night only.

Three Michelin stars, 14 courses and the once-in-a-lifetime chance for a front-row seat

Join Good Food Guide co-editor Callan Boys for an exclusive interactive dinner at the L’Enclume Bathers’ Pavillion residency.

  • Bianca Hrovat
Illustration: Monique Westermann.

How late is too late to arrive at your restaurant booking? (Asking for a friend)

And how do you contact the venue when there’s no listed number? Here’s what hospo pros have to say.

  • Billy De Luca
Rodell, The Age’s (formerly anonymous) chief restaurant reviewer, recently revealed her identity.

‘I’ve been chasing that feeling ever since’: Besha Rodell reflects on her most formative meal at a Melbourne icon

As a child, Besha Rodell lived in a hulking terrace house, but it was another majestic old home that kick-started her journey into a life in food.

  • Besha Rodell
Josh and Julie Niland in Saint Peter’s new dining room.

Sydney fine-diner moves up in the World’s 50 Best Restaurants longlist

The three-hatted seafood restaurant didn’t crack the top 50, but came in much higher than last year.

  • Callan Boys

Original URL: https://www.theage.com.au/topic/fine-dining-hzh