Jay Clough

The post-Covid wave is crashing, and iconic restaurants we once considered immovable cultural objects are making heartbreaking decisions: it quite simply costs more to keep opening the doors than it does to shut them permanently. Here’s what you can do to keep them going.

When some poor overworked and underpaid barista is being forced to dump 400 millilitres of curdled tofu extract into lovingly harvested, roasted and extracted espresso, the drink is doomed before it even hits your lips.

The running joke of fine dining was that it was needlessly deconstructed – think a “caesar salad” of dehydrated bacon crumb, anchovy gel and a parmesan cremeux. When did steak, chips and salad become the same?

Battling cost-of-living pressures and late-purchasing punters, the flagship food fest showcases the best of our city over nine days and 400 events.

Aussie chef Brett Graham’s restaurant The Ledbury was awarded a coveted third Michelin star last month. In this week’s Bureau View, Jay Clough asks local experts why the legendary “red guide” has never come down under.

When a restaurant empire and a star executive chef split, who retains custody of the signature recipes? And will its new chef attract the same Insta-crowd? Our new opinion series takes an insider look at Melbourne's dining scene.

The lauded chef’s Notting Hill fine diner was recognised by the influential restaurant guide, making him the first Australian owner and operator to achieve "three stars".