Becca Wang

Food writer Becca Wang is back… and on a budget. In her new series for Supper Partying, she’s teaching us how to host an izakaya party without breaking the bank.

Food writer Becca Wang has NYE hosting down to a science, from a ban on Christmas dishes to pouring the champagne at least 20 minutes before the countdown.

A small Korean fine diner is pairing traditional flavours, house-made ferments and intimate counter service with techniques shaped by chef-owner Andy Choi’s training at the Michelin-starred Disfrutar and Heston Blumenthal’s The Fat Duck.

In this month’s Supper Partying column, food writer Becca Wang swaps steak frites and wine for crepe platters and iced matcha.

Japanese bakehouse Nos is stepping it up with a new expanded menu that marries Singaporean and Thai flavours, with house-made kaya, creative shokupan items and Asian spins on pasta dishes.

Hot kitchens in summer? Get us outta there! From no-shake cocktails to chilled desserts, this month is all about low-effort, high-reward summer entertaining.

In 11 years, Little Nyonya has grown from a market stall to a pair of restaurants in Geebung and Ferny Grove. The Malaysian eateries were designed to stave off homesickness, but now their owner thinks the dishes have outmatched their Malaysian counterparts.

From quitting Masterchef to living on an abattoir in rural Tasmania, the TV presenter, food critic and author leaves nothing off the table in Guts.

This month, food writer Becca Wang shares how you nail the “special occasion at home” brief, with run sheets, restaurant inspo and suspiciously simple recipes.

The team behind Pixie and Bar Monte Miami has opened a hot new spot in Newstead, combining classic Italian dishes, tequila-leaning cocktails and a Bauhaus-inspired dining room.

Top chefs and business leaders will get behind the pass for Ozharvest’s CEO Cookoff in October. Proceeds from events all around the country will help provide two million meals to people in need.

The Light Years team is bringing its handmade pasta, dry-aged bistecca and a tomato-forward cocktail to Brisbane.