Nicholas Hastie

From a bacon-and-egg roll specialist to interstate – and overseas – superstars, there was a lot of variety this year.

From an eye-popping George Livissianis-designed space with an award-winning pastry chef, to a sleek and minimal shop serving flavours such as pina colada, peach and basil, and baked banana with butter puree and maple-walnut crumb.

Gelato, sorbet and soft serve in flavours such as pina colada; lime and mint; rockmelon; and – crowd favourite – peach and basil. Plus cookie sandwiches, filter coffee and more.

From homemade heroes to the arrival of interstate – and international – superstars, this might just have been the Brisbane dining scene’s biggest year ever.

“It’s a simple thing – bacon and eggs between two buns. It makes people happy.”

Rockpool Dining Group unveils plans for its first wings-and-sports joint.

A rapidly developing corner of the Valley gets a handsome sixth-floor boozer.

The Emporium precinct lands a gorgeous restaurant and bar, building on Brisbane’s Middle Eastern moment.

One of the city’s best specialty coffee outfits is about to launch a third outpost.

Contemporary yum cha comes to Brisbane Quarter.

The long-awaited refurb is finished, transforming the Stanley Street icon into a contemporary stunner.

Home-style comfort food from New York City.