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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
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- 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
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- 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
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
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
‘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
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
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
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- 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/topic/for-subscribers-1rt