An iconic fine diner reclaims its three-hat status. High-profile operators take hits. And omakase restaurants rise and fall.
Ahead of The Age Good Food Guide awards on Monday night,these are the finalists for the biggest awards. You can be guaranteed they will be great.
From Berowra Waters Inn brioche to fish liver chermoula:A dish-by-dish snapshot of the past 40 years of The Sydney Morning Herald Good Food Guide.
From the coveted major prize categories to our two new awards,meet the best the NSW and ACT hospitality industry has to offer right now.
As we announce the Service Excellence Award finalists for this year’s Good Food Guide,Melbourne’s chief restaurant critic celebrates the death of pompous,robotic service.
Long-awaited Maison Batard will arrive with an executive chef who honed his craft at The Fat Duck and Noma,a subterranean supper club,and more.
A three-hatted restaurant experience for less,$10 yum cha and other dining specials that give you more bang for buck this month.
He reckons it will make everything you cook,from fish,chicken and beef to vegetables (and even toast) better. “If people want to steal[it],that’s a good sign.”
Our wines win trophies all over the world,but many restaurant lists still draw heavily on imports.
The celebrity chef will step aside as a new operator takes the reins at Alpha while Peter Conistis opens his mammoth waterfront venture at Brighton-le-Sands.