Popular regional restaurant Masons of Bendigo has been a champion for local produce for more than a decade,but for the owners,it’s time to move on.
Cost-of-living pressures are biting regional hospitality businesses hard,with many forced to close their doors.
Experts warn brie and camembert may fall victim to their own success.
There’s a growing trend of bars and cafes setting up shop in former milk bars and corners stores,and Gippsland’s East Handy Store is leading the charge.
How long can you leave food out for? How long will a leg of ham last in the fridge? And other big questions for Boxing Day and beyond.
Locals in the central Victorian tourist destination have been shaken by a recent tragedy but are keen for visitors to return.
The TikTok trend of ‘tinned fish date’ night just got even better with a local addition to the charcuterie board.
Victoria’s main supplier of suckling piglets is struggling to find an abattoir,and the knock-on effect is making life difficult for some of the city’s top restaurants.
Padstow salumi maker Robert De Palma is making charcuterie the traditional Italian way,using techniques passed down by his father.
Section28 is small artisan producer in Woodside in the Adelaide Hills producing European-style alpine cheeses that reflect their South Australian terroir.