Amy Northcott

Ex-Sepia and The Gantry chef Rhys Connell has been revealed as the executive chef for Etymon Project’s incoming Walker Street precinct in North Sydney.

Applejack Hospitality is set to swing open the doors to the second location of its popular North Sydney eatery Rafi as part of Urbnsurf Sydney at Olympic Park.

After its announcement earlier this year, House Made Hospitality has revealed more on what guests can expect at its four-venue precinct at Sofitel Sydney Wentworth which is slated to open in September at the northern end of the CBD.

Brought to you by the restaurateurs behind Arthur and Jane.

Head Chef Alannah Miceli is serving up a 'raw, rotten, and loud' menu.

The former Tetsuya's talent is serving up a seven-course menu for only four weeks.

A guide to the do's and don'ts of commercial kitchen design plus a round-up of the latest innovations in equipment.

The pomelo, aka Citrus maxima, takes out the title of the largest member of the citrus family. The fruit can grow to the size of a basketball and comes in around 22 varieties. Pomelos are part of a group of non-hybrid citrus, which are used to cultivate fruits such as grapefruits, oranges, and tangelos.

The highball is one of the most straight-forward cocktails in the book. Simply combine one part spirit with two parts soda and throw in an ice cube — your cocktail is served. While it may look ‘easy’, there is more to the highball than meets the eye. The drink’s format allows plenty of creative space for bartenders to experiment with different spirits, mixers, and garnishes.

A visit to Famelia isn’t your typical wine experience. Amelia Birch of bar and bottle shop Famelia shares how she’s refreshing wine.