Electrifying Kitchens Could Halve Restaurant Energy Costs, New Guide Suggests
New research shows converting commercial kitchen equipment from gas to electric can halve energy expenses. The Sustainable Restaurant Association, Global Cooksafe Coalition, and Hospitality Energy Saving and Sustainability released a free guide, "Making the Switch," with step‑by‑step instructions and financial modelling. Case studies of a UK gastropub, Chinese, and Indian restaurant reveal savings of $55,651, $20,140 and $18,016 respectively, alongside 48‑64% cuts in energy use and substantial carbon reductions. The guide also highlights health benefits, labor efficiencies, and emerging Australian policies encouraging gas‑free developments.
Applications Open for World’s 50 Best Restaurants Scholarship 2026
The World’s 50 Best Restaurants Scholarship 2026 is now accepting applications from chefs over 18 with less than three years of professional kitchen experience. Run with Parmigiano Reggiano, the winner receives an invitation to the November awards ceremony, hands‑on training...
“We Receive up to 500 EOIs”: The Ultra-Competitive Process of Joining Dark Mofo’s Winter Feast
Dark Mofo’s Winter Feast in Tasmania receives up to 500 expressions of interest each year for just 75 coveted stalls, underscoring the event’s ultra‑competitive nature. The 2026 edition will feature 40% new vendors, aiming to keep the culinary offering fresh....
“It’s a Kitchen that Cares About the Details”: Two Chefs Join Sheraton Sydney
Sheraton Grand Hyde Park in Sydney has added two chefs to its culinary leadership team to boost the profile of its flagship restaurant, Sydney Common. Chef Allen Varghese joins as executive sous chef and concept lead, bringing Michelin‑starred experience and a...
South America Meets Lebanon at This Fire-Driven Double Bay Restaurant
Ana, a new Double Bay restaurant, fuses Lebanese heritage with South American influences through a fire‑forward menu curated by culinary director Esmeralda Perez. The venue showcases charcoal‑grilled seafood, tacos, and steak alongside a curated drinks list featuring tequila‑based cocktails. Prices...
Why Fine Dining Chefs Are Heading to the NSW South Coast
Fine‑dining talent is flocking to New South Wales’ South Coast, highlighted by Cupitt’s Estate hiring Ryan Smith, formerly of Banc and Restaurant Balzac, as its executive chef. Smith follows a wave of recent relocations, including Alex Prichard’s departure from Icebergs...
Crowne Plaza Terrigal Pacific Fined Following Salmonella Outbreak
A Gosford court ordered Crowne Plaza Terrigal Pacific to pay over $53,000 AUD (≈$35,000 USD) in fines after a Salmonella outbreak linked to a December 2022 conference. Forty of the 76 affected guests were confirmed with Salmonella, and 33 required hospital...
Icebergs Culinary Director Alex Prichard Leaves Current Role to Pursue Dream Venue
Alex Prichard, culinary director of Sydney’s iconic Icebergs Dining Room, announced he will leave his role after 11 years to launch his own restaurant. The new venue, Sara Dining, is slated to open in Berry on the NSW South Coast in...
Vito’s, the Latest From Sunday Co., Is Inspired by New York’s Golden Age
Sunday Co., founded in 2023 by hospitality veterans, announced Vito’s, a new Italian‑American restaurant slated to open in August 2026 within the heritage‑listed Burns Philp Building at 11 Bridge Street, Sydney. The venue will seat 170, feature a mezzanine, and...
“Concerning Practices” Found During Surprise Gold Coast Compliance Inspections
Australian regulators conducted surprise inspections of about 25 Gold Coast eateries under Operation Crimson. The Fair Work Ombudsman and the Australian Taxation Office targeted venues based on employee complaints, prior non‑compliance and the employment of vulnerable visa workers. Inspectors found...
NSW’s Premiere Regional Dining Destination Set to Shine at Annual Food Week
Orange, NSW, will host Orange Food Week 2026 from March 20‑29, showcasing the region’s cool‑climate produce, wine, and dining scene. The program features ten curated events, including chef‑led dinners, producer workshops, and an open‑air fire and wine celebration. Winemakers are...
Table Manners Founder Alex Cameron Announces Fishnets
Alex Cameron, founder of Bronte’s Table Manners, is launching a new Japanese restaurant called Fishnets in mid‑April, located just 400 metres from his existing venue. The concept blends Japanese technique with Australian produce, offering elevated nigiri, hot dishes and both Australian...
Six Years, Two Hats, and a “Lasting Impact”: Paul Farag Departs Esca Group
Paul Farag announced his departure from Esca Group’s Aalia and Aalia Wine Room after six years as executive chef. He was credited with shaping a bold, contemporary take on Middle Eastern cuisine that earned industry acclaim. Co‑founder Ibrahim Moubadder praised...
Live Entertainment Boosted After $2.89 Million in Grants Approved Across 39 NSW Venues
The New South Wales government has approved the second round of its Live Performance Venue Grant Program, distributing $2.89 million to 39 hospitality venues across regional and metropolitan areas. Grants of $15,000 to $80,000 will fund sound and staging equipment, performer...
Plant-Based Eatery Smith and Daughters Eyes Expansion
Australian plant‑based chain Smith and Daughters, together with Smith and Deli, announced a national expansion backed by impact investor Kelly Jarrett. The rollout begins with a new Smith and Deli outlet in Melbourne’s CBD in April and the launch of...
Thailand’s PM Underlines the Importance of HoReCa Trade Ties as Global Uncertainty Rises
Thai Prime Minister Anutin Charnvirakul highlighted resilience, adaptability and cooperation as essential for sustainable growth in the HoReCa sector amid rising global trade uncertainty. He positioned Thailand as a regional hub linking ASEAN to worldwide markets, emphasizing cultural assets and...
The Botanica Shares What It Takes to Become Gluten Free Certified
The Botanica in Vaucluse has become one of the few Sydney restaurants with a 100% gluten‑free model, earning certification from Coeliac Australia. Head chefs Thai Sam and Abby James continue to serve upscale dishes, including a signature gluten‑free focaccia, while...
TAFE NSW Tasting Success Program Celebrates 20 Years Supporting Careers of Female Chefs
TAFE NSW celebrated the 20th anniversary of its Tasting Success program, which fast‑tracks female chefs through mentorship, masterclasses and industry placements. Eight women graduated at the Apprentice Restaurant in Ultimo, showcasing the program’s hands‑on training model. The initiative addresses the...
The Point Group Reopens Hotel Harry Following Renovation
Hotel Harry, a historic Surry Hills venue owned by The Point Group, has reopened as Harry’s following a major renovation that blends its 1912 heritage with contemporary design. The refreshed space features an open‑kitchen bistro, al fresco terraces, and a...
Three Blue Ducks Appoints Troy Crisante as Group Executive Chef Ahead of the Group’s Next Opening
Three Blue Ducks has named former Quay co‑head chef Troy Crisante as group executive chef ahead of the April opening of its Burradoo Park Farm precinct in the NSW Southern Highlands. The 600‑acre regenerative agritourism site, backed by Annie Cannon‑Brookes, will...
Luke Nguyen Opens Doors on Lua at Sydney Fish Market
Renowned chef Luke Nguyen is launching Lua, a seafood‑focused restaurant at the newly redeveloped Sydney Fish Market on 9 March. Developed with Doltone Hospitality Group, the venue features an open‑hearth concept and a live charcoal fire pit, reflecting Nguyen’s Vietnamese roots...
Ursula’s Paddington Announces Closure in Late May
Chef‑owner Phil Wood announced that Ursula’s Paddington will close on Saturday 23 May as its lease expires. The colourful venue opened in 2021, blending Australian flair with European bistro style. Wood cited the growing difficulty of running a small independent restaurant...
Arthur Team to Close Current Iteration After Seven Years Operating
Sydney’s Arthur restaurant announced it will close its current seven‑year iteration on 31 May, with a new restaurant and bar under the same name slated to open in July. The venue has built a reputation for a 100 % Australian set‑menu,...
Champagne-Forward French Brasserie Returns to The Rocks
French brasserie Ananas is set to reopen on 6 May in The Rocks, occupying a smaller, heritage‑rich space adjacent to Hunter St. Hospitality’s Sahtein. The venue, which originally operated from 2012‑2016, will seat 100 diners with a private room for...