Nick Connellan

On the 30th anniversary of her landmark cookbook, we took the national treasure herself for lunch at Gimlet in Melbourne. We chatted about the book’s incredible legacy, the one dish she never orders at restaurants and her top tip for building confidence in the kitchen.

The global authority on where to eat outstanding steak has begun releasing 2026’s rankings – and 15 Aussie restaurants are already on the board.

Four years ago, two twenty-somethings drove around Bondi filming lines and posting them to Instagram. Today, with a fresh outpost in London, Lines is on the way to becoming a globally successful guide to nightlife.

Younger crowds chase spectacle; veterans mourn the death of the resident DJ. Australia’s club culture is at a crossroads, reshaped by a generation that skipped the old rituals thanks to Boiler Room, social media, soaring costs and the pandemic. But a new era of DIY parties, diverse communities and phone-free spaces has already begun.

After seven years, Hugh Allen finally has his own restaurant. Set in the serene Fitzroy Gardens and designed by renowned architect John Wardle, it’s a place future generations will treasure.

Crumbled totopos, fresh ricotta and 14-hour slow-cooked pork on crusty banh mi rolls. This ain’t your usual Melbourne sandwich shop.

The smoky, fatty sticks take two days to make – and about a minute to eat.

Over three balmy months in 2025, the site hosted free concerts from Robbie Williams, Kneecap and more, instantly becoming one of the city’s most exciting music destinations. What took it so long?

Tasty cheese has been on shelves for generations in Australia and New Zealand. So why do so few of us know what it is? Cheese expert Will Studd has the answers.

Clean, fresh and uncomplicated. Those are the relevant adjectives for the upcoming daytime restaurant by a former fine-dining chef and his partner.

The 19th-century Portuguese flan is unbelievably rich, thanks to egg yolks, port wine and … rendered pork fat.

One of the world’s most ambitious food startups, headquartered in inner Sydney, has just won approval to sell its products here. What’s going on behind the doors at Vow?