Tomas Telegramma

Tomas Telegramma is a freelance food, drinks and culture writer.

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Explainer: Tokyo-Style Pizza, Japan’s Take on the Neapolitan Slice

Explainer: Tokyo-Style Pizza, Japan’s Take on the Neapolitan Slice

It’s big in Japan. Now, with one of Tokyo’s most famous pizzerias opening in Sydney, the distinct style is about to pop here, too. But what is it, and how is it different from the Italian style that inspired it?

First Look: Much-Missed Andre’s Cucina – One of Adelaide’s Great Restaurants – Bursts Back to Life

First Look: Much-Missed Andre’s Cucina – One of Adelaide’s Great Restaurants – Bursts Back to Life

But it’s here for a good time, not a long time, popping up at Gluttony for Mad March. Expect all the classic dishes you can’t stop thinking about, plus “smashed lasagne”.

Dine Out To Cash In: Save on Your Next Meal at Some of Australia’s Best Restaurants

Dine Out To Cash In: Save on Your Next Meal at Some of Australia’s Best Restaurants

Ho Jiak and Marmelo in Melbourne. Bistro Grenier and Attenzione in Sydney. Longplay in Adelaide. And heaps more. In partnership with NAB, here’s how to feast for less this year.

Free Margs, Empanadas and More: 10 Restaurants Serving Up Race Weekend Specials

Free Margs, Empanadas and More: 10 Restaurants Serving Up Race Weekend Specials

From Mamasita to Bar Lourinha, top venues across town are racing to the finish line with exclusive dining offers curated by Broadsheet, in partnership with Mastercard. Here’s the full rundown.

The River Cafe, Gigantic Marron and a School Lunch: Chefs on the Food Memories That Made Them

The River Cafe, Gigantic Marron and a School Lunch: Chefs on the Food Memories That Made Them

From E’cco’s Philip Johnson to Kolkata Social’s Ahana Dutt, seven top Australian chefs dig deep for Broadsheet’s series, If Memory Serves.

Why The Tasman Is One of Hobart’s Best Hotels

Why The Tasman Is One of Hobart’s Best Hotels

One of the best things about the waterfront hotel isn’t the hotel at all – it’s the exclusive guided experiences available to guests.

Gallery: Australia Comes Third at the World Panettone Championships

Gallery: Australia Comes Third at the World Panettone Championships

Four panettone-obsessed bakers have made Australia proud at the recent competition in Italy, placing third overall with a starter all the way from Melbourne and some laser-sharp attention to detail.

“Every Time I Serve It, I Remember Her Hands”: Eight Chefs on Their Most Cherished Food Memory

“Every Time I Serve It, I Remember Her Hands”: Eight Chefs on Their Most Cherished Food Memory

Broadsheet’s new series, If Memory Serves, is all about unforgettable food moments – from chefs such as Junda Khoo, Rosa Cienfuegos, Tom Sarafian, Sarah Baldwin and more.

If Memory Serves: Chefs and Restaurateurs Share Food Moments They’ll Never Forget

If Memory Serves: Chefs and Restaurateurs Share Food Moments They’ll Never Forget

Kylie Kwong, Nornie Bero, Blaze Young, Sharon Romeo, Jianne Jeoung and Leaham Claydon dig deep for Broadsheet’s new series.

Cinnamon Scrolls Are on a Tear

Cinnamon Scrolls Are on a Tear

Pudgy cinnamon-sugared coils with swirls of cream-cheese icing were the breakout bakery star of 2025. Here’s where to find them in your city.

How Do You Solve a Problem Like Popularity?

How Do You Solve a Problem Like Popularity?

Free samples. Creative queues. Whole new dining spaces. For these hospo businesses, keeping the lights on also means keeping the crowds at bay.

I Can’t Stop Thinking About: Suze’s Ricotta, Persimmon and Pepperberry

I Can’t Stop Thinking About: Suze’s Ricotta, Persimmon and Pepperberry

You think ricotta can’t go hard? Think again – this one’s made fresh before service and the first few tables get it still warm.