2014 GT Australian Restaurant Guide launch
The country's top chefs jetted in to Sydney for the launch of the guide and for the announcement of the Gourmet Traveller Restaurant Awards.
GT 2014 Restaurant of the Year: Momofuku Seiobo interview
Just ahead of the GT Restaurant Awards, our chief critic Pat Nourse spoke to Ben Greeno and David Chang, the chefs of Australia's new number-one restaurant, Momofuku Seiobo, about the past, present and future of this singular eatery.
Oscillate Wildly, Sydney restaurant review
Oscillate Wildly’s vibrant food and pace are a winning antidote to dégustation fatigue, writes Pat Nourse, and its tasting menu offers exceptional value to boot.
Garage sale
Book that Tassie trip soon: the restaurant that changed the face of Apple Isle dining is set to pull up stumps.
Café Paci
One of the most-watched properties in restaurant land right now is the former Café Pacifico site on Riley Street...
Four in Hand, Sydney restaurant review
Seven years at Four in Hand have done little to stem the creative juices of head chef Colin Fassnidge – in fact, writes Pat Nourse, his evolving style continually renders excellence.
The Bentley moves into the Blu
The Bentley team unveils plans for their new restaurant in Sydney's CBD.
Osteria di Russo & Russo, Sydney restaurant review
With Italian fare as its point of reference, Osteria di Russo & Russo aims high, shoots to thrill and admirably blazes a fresh trail for its neighbourhood, writes Pat Nourse.
Springs eternal
Palm Springs, California’s desert resort, has long been the balmy home-away-from-home for the rich and fabulous. Pat Nourse dons his shades and checks out the best of this hedonist’s playground.
Toasts of the town
Sydney’s bar scene has come of age, driven by personality and pride in quality work, making for a more potent mix of drinking establishments for locals and travellers alike. Pat Nourse raises a glass to the city’s newcomers.
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