Sandra Tan

“Each dish is framed as a moment of theatre.” In partnership with Lexus, the acclaimed designer talks to us about blending bespoke craftsmanship, technological innovation and delicious hospitality in a sensory pavilion that redefines personalised luxury at Flemington.

The Benchwarmer chef gives this sweet, charry dish a lift with the cold heat of wasabi. In partnership with S&B Foods, he explains how to adapt the punchy ingredient for everyday cooking.

With 26 dining concepts and 40 event spaces under his belt, the founder of Catering HQ credits his success to community, connection and constant learning. In partnership with Fine Food Australia, we chat to Sidd about his journey, lessons along the way, and why he never misses the annual trade hospo expo.

“We’re aiming to be the number one premium chilli oil brand in the world.” The co-founders of the culturally driven cult condiment brand tell us about bringing the heat and following their dreams.

The trials and tribulations of building can be difficult to negotiate. In partnership with InForm, here’s how you can simplify the journey with an innovative model that keeps owners involved throughout the process – from design to construction.

The brief? Bring drama (and the Divine Comedy) to Sydney’s Pitt Street. In partnership with Accor Hotels, we chat to Tom Mark Henry’s Carla Matias about the design, inspiration and ideas behind Hotel Morris.

Honouring ancient technique with inventive flair, the Enter Via Laundry chef creates an ever-changing dining experience. In partnership with Square, we chat to her about fostering a communal atmosphere, broadening diners’ culinary horizons and the history behind her menus.

Opening just in time for sundowner season, the cocktail bar is serving drinks with Filipino ingredients like calamansi and durian, alongside pulutan, or snacks, like Gildas and delicate crispy-chicken-skin sangas.

Australia’s largest architecture festival returns with exclusive access to some of Melbourne’s most iconic buildings and built environments, that are usually closed to the public. Open House Melbourne’s executive director and chief curator Tania Davidge shares her highlights of the program.

The award-wining designer has been crafting beautiful homes, celebrated restaurants and boutique stores across Australia and the UK for more than a decade. He talks about how AI can help efficiently control your home and creating shared family spaces.

“It may look modern, but I do want to clarify it’s not fusion. There’s no need to fuse our food,” Batalona says. “In preparing these meals, I make sure all the components are there. I want people to truly taste the Filipino aspect of it.”

The restaurant, that started as a pop-up in Sydney, has opened an indefinite pop-up in Fitzroy. Cooking up plantains, “puff puff” doughnuts and the venue’s signature goat stew, Little Lagos brings free-form hospitality that goes beyond food, supporting creatives and Black-owned business.