The hotly contested competition to find the best expression of the humble Steak Sandwich throughout WA has been fought – and controversially won by a …
ALOHA TO POKÉ
If you haven’t yet heard of it, you’re not alone, but poké is slowly making waves across our shores. Pronounced “poh-kay,” this Hawaiian dish has …
TERMINUS HOTEL CHANGES DIRECTION WITH FASSNIDGE
The time-warp Terminus Hotel is making up for lost time, engaging celebrity chef Colin Fassnidge to revamp its menu after just six weeks of operation. …
MERIVALE CUTS PAPI CHULO FOR QUEEN CHOW
After four years, Hemmes is shutting Merivale’s BBQ meats venue Papi Chulo in Manly Wharf, to open an instalment of its successful Cantonese concept, Queen …
MOMENTO’S HILLSIDE OPENS TO FIRE & BRIMSTONE
The Colosimo family’s Momento Hospitality has expanded its successful Hillside Hotel, with an impressive on-trend low-and-slow BBQ and bourbon bar now open. Strategizing on how …
PHMG CELEBRATES 25 YEARS OF GASTRO AT BISTRO MONCUR
A quarter century after he jump-started the gastro pub movement in Australia, chef Damien Pignolet returns to PHMG’s Woollahra Hotel and Bistro Moncur for a …
PUB-GRUB AND CASK ALE HITTING THE SPOT WITH SYDNEYSIDERS
The unmistakably British Duke of Clarence in inner Sydney reports a great response to its themed pub, serving up a new home-style menu and flirting …
SHR’S PRAHRAN GETS MENU MAKEOVER TO BEFIT ITS BEAUTY
Not content with international awards for its design, Sand Hill Road has “stepped up” the menu at its Prahran Hotel, bringing a specialty chef and …
HOTEL SPECIALTY CHEF SEEKS VENUES FOR ‘SOCIAL SERIES’
Continuing his legacy to the pub kitchen, international chef James Metcalfe will soon be rolling out the JRM Social Series of fine-dining pop-ups at pubs. …
BADASS BBQ TALK LOW AND SLOW TO COLOSIMO
Last weekend, the country’s largest ‘meat and music’ event – Meatstock – took place at Sydney Showgrounds, showcasing the wonders of ‘low & slow’ style …