Maia Hart

"We wanted guests to feel as though they had been invited to a private dinner party," says Edition Hospitality Founder and CEO Rebecca Yazbek.

The method, which uses the power of ultrasonic sound waves, cuts energy use by up to 75 per cent.

The "complete tear up and start again" leaves only the restaurant's name and all-Australian philosophy remaining the same.

There is a fair share of variety emerging in the nation's latest hospitality openings, with a freshly built wine bar, cellar door and restaurant

Mandatory country of origin labelling for products and dishes containing seafood takes effect form 1 July, requiring restaurants to clearly state where produce is coming from.

Restaurateur Chris Lucas and his wife and design partner Sarah Lucas will open Noẽma in Melbourne this spring, a modern Greek restaurant drawing on his heritage and connection to the country's food culture.

The newly appointed chief executive talks about the group's expansion into central Sydney, and why she's not sweating the small stuff.

Michelin-trained husband-and-wife duo Alejandro Huerta and Galia Valadez are preparing to open Barro in Adelaide, a Mexican restaurant the couple are describing as “an extension of their home”.

Plate it Forward has partnered with Dilmah Tea and MJF Charitable Foundation to launch Harvest², an agriculture program supporting rural communities across Sri Lanka's east coast.

Sophie Dalah, is the chef and creative director behind Sophie's Table.