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.
One of Brisbane’s best sushi restaurants? Find it in Melbourne this month
It’s popping up at the Australian Open. Diners will pay up to $16,050 to eat in a transformed player’s change room before taking seats right on centre court.
- Matt Shea
Rising tides, rising costs: Brisbane dining’s 2024 in review
A blockbuster new food precinct came to represent both local dining’s strengths and weaknesses, and pointed to what we need as we head for the Olympics.
- Matt Shea
Brisbane’s most exciting bar openings of 2024
From a legit British-style gastropub and a neighbourhood boozer in a heritage Valley space, to a wine bar hidden in a CBD garage, there’s plenty to tick off.
- Matt Shea
Brisbane’s most exciting cafe openings of 2024
From the arrival of a star Melbourne baker to an onslaught of decadent pastries and ultra-fluffy katsu sandos, here’s what took our fancy these past 12 months.
- Matt Shea
- Exclusive
- Food
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
- Exclusive
- Food
‘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
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
- Exclusive
- Food
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
Why Melbourne chefs are heading to Brisbane in droves
The sunny climate, a vibrant hospitality scene and the looming Brisbane Olympics have Melbourne restaurateurs flying north.
- Matt Shea and Roslyn Grundy
- Exclusive
- Food
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.watoday.com.au/goodfood/by/matt-shea-p536ry