Multimillion dollar renewal efforts have added stalls that sell Hong Kong-inspired desserts,regional Italian pizza and snacks made with market-fresh ingredients.
Despite undergoing extensive renovations in 2018,the Lygon Street landmark is about to be shuttered for another overhaul.
There’s a playful bakehouse on a shopping centre rooftop,a patisserie blending French techniques and Middle Eastern flavours,and a Scandi spot that’s all about buns.
They come with cocktail bars,delis and even an art gallery bolted on,as restaurateurs create go-to destinations for all hours of the day.
Half-way through 2024 it’s clear economic pressures are hitting the hospitality industry hard. But there’s been some exciting new venues,and trends,to emerge.
From empanadas and mock meats to bulk soy sauce and beer on tap:what don’t these new-wave grocers sell?
Owners of Soul Dining,Illa Kim and Daero Lee,take us around sprawling new KMALL09 and share their go-to Korean pantry ingredients and top cooking tips.
Who said delicatessens must be Mediterranean? These diverse designer delis are mixing things up,with exciting results.
Good cooking is 80 per cent good shopping. Great grocers and markets are your support team,writes Terry Durack.