Nick Connellan

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.

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?

You already eat numerous living products made in factories, like yoghurt, beer, cheese, soy sauce, sauerkraut and kimchi. Get ready to add meat to the list, following regulatory approval today.

Get your tickets for one-off dinners with Florian, Hope St Radio, Bistra, Carlton Wine Room, Bar Spontana, Barra, Moonhouse, Maha and Bar Lourinha, with more to come.

Sydney chef Mike McEnearney has made his Melbourne debut – in the lobby of a chic new hotel. He’s paying tribute to the city in multiple ways, like a twice-baked cheese soufflé that calls back to one of our most legendary restaurants.