Celebrity chef's airport eatery delivers decent food

Anyone who has attempted eating airport food recently knows that you can expect premium prices and a generally underwhelming experience.

Plenty of celebrity chefs have jumped on the airport eatery bandwagon - with varying degrees of success.

With a couple of hours to kill at Sydney Domestic Airport this week I checked out Luke's Bistro and Bar opposite Qantas departure gate 3 for the first time.

It is the latest food outlet for celebrity chef Luke Mangan, an actual kitchen talent, who I was stunned to find actually on the premises - and observing his staff at work.

The prices aren't cheap, and we had a quick chat about the rents demanded by airports nowadays - and how you know anything cheap is not going to be good.

There is a nice relaxed vibe here, not the rushed scene I'd expected. You have to order using a QR code (boo!) but the drinks and food arrived promptly.

A nicely chilled large glass of Coriole Chenin Blanc, and a pleasingly warm and tasty Reuben sandwich. Both were delivered by smiling humans.

Early in the day menu options include a breakfast burger or scrambled eggs on sourdough, while day/evening offerings range from charcuterie towers to posh burgers, tuna sashimi tacos and steak frites.

If you have a little more time than I did there is a Seafood and Champagne Bar to explore. Freshly shucked oysterss anyone? 

There are also cocktails on offer. Next time. 

Good to see a big-name chef keeping an eye on a restaurant bearing his name and maintaining standards.

See https://www.sydneyairport.com.au/eat/lukes-bistro-and-bar/ 

Image: Winsor Dobbin  

Chef Stone to return home to guide kitchen at Waldorf Astoria Sydney

Internationally acclaimed chef Curtis Stone will return home to open his first Australian restaurant as part of new Waldorf Astoria Sydney hotel.

After decades based in the US - and with e restaurant in Mexico - Stone will bring his culinary vision to Australia's first hotel under the luxury hotel brand.

Melbourne-born Stone will lead the way as the hotel will feature two original dining experiences. It will open in 2027 at One Circular Quay, and will be the first Waldorf Astoria hotel in Australia.

Waldorf Astoria Sydney is currently under construction and will be owned and developed by Perth-based developers Fiveight.

“Coming to Australia to create something of this scale is incredibly meaningful for me," Stone said.

"These dining experiences are deeply personal projects, inspired by the producers, seasons, and hospitality culture I grew up with.

”“To partner with Waldorf Astoria Sydney and bring these ideas to life overlooking one of the world’s most spectacular harbours is both an honour and a milestone in my career.”

Marlene Poynder, general manager of Waldorf Astoria Sydney, (pictured above on the 25th floor of the hotel with Stone) said: “Waldorf Astoria Sydney represents a defining moment as we introduce the brand to Australia.

"To work with a chef of Curtis’ calibre makes this especially meaningful. 

"Together, we're creating a destination where exceptional hospitality, world-class dining, and perhaps one of the world's most remarkable harbourfront settings come together to deliver an unforgettable guest experience."

* Waldorf Astoria Hotels & Resorts is Hilton’s luxury brand of hotels with a legacy that dates back more than a century to Waldorf Astoria New York, the first hotel to offer 24-hour room service.

Guillaume is back in Sydney - for four days only

Calling lovers of classic French cooking.

Star chef Guillaume Brahimi will bring his much-loved elevated bistro classics back to Sydney for four nights only this August, taking over Double Bay’s Baker Bleu from August 6-9.

For the first time in six years, Sydney diners will have the chance to revisit the dishes associated with the larger-than life chef’s cooking, from onion soup and cheese soufflé to roast chicken with tarragon jus, steak au poivre, profiteroles and lemon tart. 

Bookings open Thursday July 2, with reservations set to be available by phone only. How very old fashioned. 

“The dishes on this menu are my most highly requested bistro dishes, and are ones I love to cook,” Brahimi says. 

“I have missed cooking them for Sydney. Six years is a long time. To bring them back, in a room this intimate and with a team this passionate about what they do, is something I have been looking forward to."

The takeover will see Baker Bleu transform from neighbourhood bakery by day to intimate bistro by night.

Across the four-night residency, Brahimi will be in the kitchen, serving a four-course menu of elevated bistro classics. The press release says th menu “will bring together the signatures, favourites and generous French cooking that have defined his restaurants for more than two decades”.

Many of the dishes are featured in his recent book Plat du Tour, released in April this year. The experience will be strictly limited, with just nine tables available per service for seven sittings.

The four-course menu ($190pp) will include bread, a snack, entrée, main, dessert, petit fours and sides. 

Entrée choices include onion soup and cheese soufflé, while mains include roast chicken with tarragon jus and steak au poivre. Sides will include Paris mash, frites and green salad, with desserts including profiteroles, passion fruit soufflé and lemon tart. A tight wine list will reflect Guillaume’s personal favourites, available by the glass or bottle. 

The former Guillaume at Bennelong chef patron is currently operating his flagship Bistro Guillaume in Melbourne while continuing his role as a culinary ambassador for Crown Sydney. He concluded a 14-year run at Bistro Guillaume Perth in April.

Co-founder of Baker Bleu, Mike Russell, said: “Baker Bleu is a neighbourhood spot at heart, and there’s something special about opening it up at night and watching it transform into this intimate French style bistro experience. Guillaume has been a long-time champion of our bread, and we are so thrilled to host him. I’m looking forward to seeing the community come together around the table to enjoy our bread with some beautiful French food.”

Call 0458 400 327 from Thursday to book.

Top chef Emett signs with Air New Zealand

Air New Zealand has signed up celebrated New Zealand chef Josh Emett as its new culinary ambassador. 

Emett is the only New Zealand chef to have collected Michelin stars across three different restaurants in London, New York, and Los Angeles in his time with Gordon Ramsay.

He is co-owner of Onslow restaurant in Auckland, the Oyster Inn on Waiheke Island and Gilt Brasserie in Auckland.

In this new role, Emett will focus on showcasing New Zealand produce, hospitality and elevated cuisine across the Air New Zealand premium dining experience. Tough luck for those in economy. 

As part of the new partnership, he will design a selection of signature dishes to feature alongside Air New Zealand's existing onboard menu across premium economy, business premier and business premier luxe, on all long-haul flights out of Auckland and on select flights from North America.

From October, customers travelling in the airline's premium cabins will have the opportunity to indulge in Emett's new menu items with dishes showcasing the ingredients that make New Zealand food so special.

Emett says it was the opportunity to showcase the best of New Zealand that drove him to take on the role.

“This is about taking what New Zealand does best out into the world. I started with the ingredients I love, like New Zealand lamb and venison, and built from there with seasonal vegetables and flavours that travel well at altitude. The result is food that feels elegant, refined and distinctly Kiwi," he says.

“There's a lot to consider when creating dishes that are to be enjoyed in the skies. Lower air pressure, humidity and even background noise change how we experience flavour, so you have to think carefully about how dishes are built, from seasoning through to texture and balance.

“You'll see bolder flavours in the dishes, whether it's the richness of a pinot-braised chicken or the intensity of a miso dressing. It's about making sure every dish delivers, even at 35,000-feet. 

“New Zealand ingredients are world class. Onboard an Air New Zealand aircraft is one of the first places people experience our country, so I want these dishes to reflect that - simple, delicious food that lets the produce speak and tells a story about where it comes from.”

Dishes from Emett's onboard selection will include seared venison with golden kūmara chutney, kawakawa-spiced beetroot and toasted pinenuts, as well as smoked kahawai mousse, red onion and celery pickle and toasted sourdough.

Air New Zealand chief customer and digital officer Jeremy O'Brien says the airline's culinary teams will work closely with Emett and local producers to reflect the diversity of New Zealand's regions on the menu, with a strong focus on seasonality and quality.

“As New Zealand's national airline, we're proud to represent the very best of New Zealand every time someone steps onboard,” O'Brien says.

“Food is a massive part of that. It can shape how people feel about their journey, and it's one of the moments we know our customers look forward to most.

“In Josh, we've partnered with a chef who is not only world class, but a true ambassador for New Zealand food. This is about more than a menu. it's about creating a uniquely kiwi experience that our customers will remember long after the flight.”

The new menu items will begin rolling out onboard from October 2026. 

See https://www.airnewzealand.com.au

Scraps to shiraz: Meet Australia's innovative "circular wine"

The Australian wine industry has another innovation under its belt, with Canberra district winemaker Four Winds Vineyard this week releasing Australia’s first "circular wine"’, using insect‑derived fertiliser created from food waste through a partnership with ag‑tech company Goterra and one of Australia’s largest hotels, Hyatt Regency Sydney.

The system converts food waste from the hotel into fertiliser used in the vineyard rather than sending the waste to landfill. Grapes from the vines nourished by the fertiliser are then turned into a new Circular Vintage series being served by the hotel.

Pretty neat.

The innovation offers a practical alternative model for vineyard nutrient management at a time when fertiliser supply and input costs are under increasing pressure thanks to an orange ballroom-building clown.

The initiative applies circular‑economy principles with a shiraz the first release, to be followed by a riesling.

Food waste from the Hyatt Regency is consumed by flies and recycled on-site into a rich frass, or fertiliser, which then nourishes the vines that produce the grapes that return to the hotel in the form of Four Winds Vineyard’s 2025 Circular Vintage Shiraz.

The waste from the Hyatt’s kitchens goes directly into Goterra’s specially built modular infrastructure for Biological Services (MIB) unit in the hotel’s basement.



Four Winds Vineyard CEO Sarah Collingwood says the circular wine project made perfect sense for the family-run vineyard, 30 minutes’ drive from Canberra, which won the Jimmy Watson Memorial Trophy for its 2023 Shiraz at the 2024 Melbourne Royal Wine Awards.

“We loved the idea of being able to return nutrients to the soil rather than having them end up in landfill,” Collingwood. 

“For us, this was about finding a practical way to close the loop between food, farming and wine and we’re incredibly proud to put our name to The Circular Vintage series, which shows that innovation and quality can go hand in hand.

“The Circular Vintage Shiraz is a typical cool-climate shiraz with distinctive white pepper and spice characters. We are equally excited about the riesling, which has been hand-picked recently and has the delicate citrus and floral flavours you come to expect from a Canberra District riesling.”

Hyatt Regency Sydney executive assistant manager Nitin Kumar, who established strong connections with local winemakers during his previous tenure at Park Hyatt Canberra, said Four Winds Vineyard stood out as a producer that shared the hotel’s commitment to quality and innovation.

“Partnering with Four Winds Vineyard on an Australia-first initiative like this allows us to showcase wines with a story that resonates well beyond the glass,” Kumar says.

"We're literally serving our guests wine grown from their breakfast," said Sven Ullrich, the hotel's executive chef.

"It sounds wild, but it's actually the most natural thing in the world, returning nutrients to the soil instead of sending waste to landfill."

See www.fourwindsvineyard.com.au

Star Sydney chef opens up in the country

The South Coast of New South Wales is get another fine dining experience, with star Sydney chef Alex Prichard running the kitchen.

Prichard, former culinary director of Icebergs Dining Room and Bar, will lead a new era of regional dining with the opening of Sara Dining, a produce-driven restaurant set within Moraea Farm, part of the Linnaeus Collection near Berry.

The restaurant will open this winter with bookings now open. 

Prichard, who has lived on the NSW South Coast with his young family for six years, has close relationships with some of NSW and Australia's best producers. 

He has long dreamed of opening his own restaurant close to home. 

To bring their vision to life, Alex and his wife Angie have joined forces with local couple Peter and Nadia Yannopoulos, owners and operators of Linnaeus Collection, a portfolio of private residences across the Berry region that reimagines the traditional hotel model.

Sara Dining, restored to accommodate the restaurant, forms part of a "holistic vision" where accommodation, agriculture and dining exist as a connected ecosystem. 

“Sara is about stripping things back to what matters - the ingredient, the season, the region,” says Prichard. 

“It’s hospitality that feels grounded in the countryside, a relaxed way of eating, but also quietly elevated. We want guests to sit on the veranda, overlooking the garden and Berry hinterland, and feel like you are at a friend's home. But a friend who really cares about what you are eating and drinking."

At Linnaeus Collection, established in Berry in 2019, guests stay in a selection of architecturally designed farm estates and town residences. 

The menu will be influenced by Moraea Farm and the surrounding region, with a focus on local seafood, small-scale producers and garden-led cooking. Prichard will also use benchmark ingredients from some of his favourite producers from elsewhere in Australia.



Dishes from the opening Sara Dining menu include: 

* Wheelers Sydney Rock oysters with pink peppercorn mignonette, served with a spice wild boar chipolata

* Salad of raw wild kingfish and tuna, radishes, Moraea Farm pickles, sesame and plum

* Mixed crudo plate of Paspaley pearl meat, Franks Bombo Royal red prawns, Craig Lukey Ulludulla blue mackerel, wild kingfish, trevally and tuna, Chris Bolton coral trout. Served with Ananda organic capers, green ant and verjus dressing.

* Kangaroo Valley retired dairy cow rib eye and tableside condiments

* Wild-shot Highlands venison tartare with seaweed

Sara Dining will be at 450b Coolangatta Rd, Berry, NSW.

www.saradining.com.au

Images: Jason Loucas

Bird in Hand celebrates love for Tasmania

Andrew and Susie Nugent have an ongoing love affair with Tasmania and its cool-climate wines.

The founders of Adelaide Hills winery Bird in Hand - known for its outstanding restaurant - now control two vineyards on the island state and have opened their new hospitality venture at the lovely Royal Tasmanian Botanical Gardens in Hobart.

With former Saffire head chef Paddy Prenter heading the kitchen brigade, Bird in Hand this week celebrated the opening of its new restaurant, kiosk and a wine tasting facility in the gardens.

The Friday night opening was blessed with some rare balmy autumnal Tasmanian weather.

The tasting room, restaurant and kiosk will all offer different experiences and Bird in Hand will also manage weddings and bespoke events. 

I can't imagine anywhere nicer than the veranda to enjoy a glass or two on a sunny day.

The Nugents expect a restaurant dining experience akin to Bird in Hand’s LVN Restaurant at Woodside, with the  spectacular dining room showcasing local produce, art, flora and fauna of Tasmania.

The tasting room will showcase Bird in Hand cool-climate wines - including those from the East Coast and West Tamar vineyards - alongside a selection of other locally crafted beverages.

The 14-hectare Botanical Gardens has housed rare, native and intriguing plants for over 200 years. It also offers a thriving kitchen garden.

"We've long known about the quality of wines from Tasmania, and now we have our own vineyard at Seymour, north of Bicheno, and custodianship of  Waterton Hall in the Tamar, as well as the very special privilege of being in Hobart," Nugent said at the launch. 

"We'd known about the potential of sparkling wines from Tasmania but to be perfectly honest we didn't understand what an extraordinarily special place this is - the beauty of the land and its people is unsurpassed. 

"We want to contribute to the community, to the producers and the environment.

"We will do our very best to do justice to this magnificent site."     

* The writer was a guest of Bird in Hand

New restaurant is a tribute to a legend

 

Mietta O'Donnell was a legendary Melbourne restaurateur, who is fondly remember a quarter of a century after her death.

Mietta's was an conic restaurant much loved by the the city's movers and shakers, and O'Donnell was  also an influential figure in the arts and cultural world.

Now a new restaurant named in her honour: Miettas, has opened as a fine dining destination at The Queenscliff Hotel on the Ballarine Peninsula, where she once oversaw the property when it was Mietta's Queenscliff in the 1970s.

With a kitchen brigade led by executive chef Salvatore Giorgio, Miettas aims to establish itself as a destination restaurant, with a one-seating-per-service model "designed to create a relaxed and elevated experience". 

Giorgio, former owner and chef of Bar Taralli, has built "a strong reputation for honest, flavour-driven cooking grounded in southern Italian tradition", the local tourism authority reports. The chef has worked at kitchens including Marnong Estate, Scopri, and Bar Bambi.

The menu includes hand-crafted pasta, local seafood and premium meats with an Italian accent. 

There are two degustation menus for $115 and $135 per person, as well as vegetarian and Vegan options.

See thequeenscliffhotel.com.au

Experienced new chef aims to showcase local flavours

The South Coast of New South Wales has emerged as a serious gourmet destination in recent years, with Cupitt's Estate among the flagbearers.

At a time when consumer spending has tightened, the South Coast has seen restaurant dining numbers in the region increase by 15-16% across January and February compared to 2025, data shows.

Riding the continuing wave, Cupitt’s has appointed experienced Ryan Smith as executive chef, with Smith bringing more than 27 years of international culinary experience to the role.

Smith joins Cupitt’s Estate following an extensive career spanning fine dining kitchens in Sydney (Banc and Restaurant Balzac) and London, including events where has cooked for the British Royal Family.

His career includes a spell at London's The Square. Following this, he took on a head chef role within the Bill Granger restaurant group in the UK.

Closer to home, Smith has previously served as head chef at Rick Stein at Bannisters and says returning to the region feels like coming home.

His parents live locally, and he has strong South Coast connections.

Smith says his focus at Cupitt's Estate will centre on what he believes is the key to the success of regional restaurants; exceptional local produce, cooked simply and served fresh.

“Regional dining works when you embrace what’s around you," he says. "For us, that’s the local seafood and produce and the people farming and growing it. The closer you can get ingredients to the plate, the better the result.”

Libby Cupitt, strategic partnerships Manager at Cupitt’s, says: “The South Coast dining scene has evolved significantly in recent years and we see Cupitt’s Estate as playing a key role in that continued growth.

“There’s great producers, passionate chefs and a real appreciation from diners for quality local food matched to great wine.”

# Cupitt’s Estate is located nestled between Milton and Ulladulla and offers a winery, the restaurant, and luxury accommodation on site in the form of 10 architecturally designed stand-alone villas I've just added it to my "to do" list.

For more info see www.cupittsestate.com.au.

What next for superstar chef Peter Gilmore?

What is next for superstar chef Peter Gilmore/

A new venture in Sydney, perhaps, or a small eatery in Tasmania?

Quay Restaurant in Sydney, where Gilmore's cuisine has shone for 24 years, is to close in February. And Gilmore's consultancy gig at Bennelong finishes at the end of the financial year.

Gilmore already has a farm at Kettering, south of Hobart, where he grows fruit and vegetables, and is a regular at Peppermint Bay, so locals will have their fingers crossed.

Gilmore himself is giving nothing away, saying only: "I look forward to sharing my next chapter with you at some stage in the future."

No clues there.

Sydney-born Gilmore, 57, said on social media this morning that he was proud of his almost a quarter of a century in charge of the Fink family's Quay, one of Australia's finest fine diners.

"I have mixed emotions in announcing that Quay Restaurant will be closing its doors this February," he said.

"Over the past two decades there are many things I am proud of: the hundreds of young chefs and front of house professionals who have passed through our doors contributing their passion and professionalism to the Quay story.

"To have mentored and hopefully inspired, and to see so many go on to do great things. It has been the privilege of my career."

Under Gilmore Quay achieved an Australian record of 23 consecutive three Chefs Hats in the SMH Good Food Guide and spent five years in the World's 50 Best Restaurants list.

"It’s something that I will always be proud and grateful for," he said. "But more so to have worked so closely with the most incredible farmers, producers and artisans over all these years., to have been able to contribute to the quality and diversity of produce available in Australia through these relationships.

"And to all our guests over the years, I hope we have created memories and experiences that will stay in your hearts for many years to come. What a privilege it has been. At Quay I’ve been able to pursue my love of creativity and natures diversity and the exploration of texture and intensity of flavours in my cuisine."

Quay will operate as usual during the peak summer season and Gilmore will be consulting at Bennelong until the end of June.

Stay tuned.

Sydney, summer, sand and Shutters

Nothing says a Sydney summer like a long lunch by the beach.

Newly opened this month is Shutters, at the InterContinental Sydney Coogee Beach.

It sounds worth a visit.

The menu, created by executive head chef Stephen Lech, focuses on Mediterranean-inspired flavours.

The venue is promising "bright breakfasts, long lazy lunches and hearty as well as light plates that feel perfect for warmer days".

Shutters has been created with locals just as much as hotel guests in mind and will showcase Spritzes by the Sea -with a dedicated spritz menu.

The reimagined hotel features 198 rooms and suites

“Coogee has such a welcoming energy, and I wanted the food to reflect that,” says Lech.

“For me, it’s about cooking with ingredients when they’re at their best and letting them speak for themselves.

"We’re incredibly lucky to have such beautiful produce, especially seafood right on our doorstep, and with the outlook we have over Coogee Beach, it makes sense to be heroing these flavours.

"Together with the team, we’ve created a menu designed to share and change with the seasons. Coogee has this lovely, easy rhythm to it, and I wanted the food to feel the same - fresh, generous and not over-complicated.

"If you’re sitting here with a plate of burrata, heirloom carrots, barbequed king prawns and a sea breeze drifting in, that’s exactly the kind of experience I hope people have.”

Hotel InterContinental is part of IHG Hotels & Resorts’ luxury & lifestyle portfolio - one of the world’s largest - and joins a growing collection of over 235 InterContinental hotels across the globe.

Images: Jack Tenby

Moran enters the burger business

Celebrated chef and restaurateur Matt Moran - known for a four-decade career rooted in fine dining - is going into the burger business.

Moran has announced the launch of Proper Burgers, a brand he says is built on his philosophy of simple food, done well.

The brand is making its debut this summer, with the first outlet opening at Optus Stadium in Perth.

"I have been cooking my whole life, and one thing I have learnt is that simple food, done properly is hard to beat," Moran said. 

"That’s what Proper Burgers is all about. For me, that means starting with grass-fed beef, seasoned properly and cooked with care. It means soft milk buns, sharp cheese and sauces we make ourselves. 

"It’s the kind of burger you remember - simple, satisfying, and bloody delicious. Big flavour. Nothing fancy, just damn good burgers.”

Moran says he sees Proper Burgers as the foundation of a broader national vision, with plans to expand the brand beyond Optus Stadium. 

Further details on the brand’s next chapter will be announced in due course.

Proper Burgers will be open on all major event days at Optus Stadium on Aisle 128, 

Meet the 82-year-old chef driving a new Sydney restaurant

An octogenarian chef is the kitchen driving force for a new family-run Greek restaurant that opened its doors last week in Sydney's historic The Rocks district.

Jimmy’s Kitchen is a tribute from hospitality industry veteran Chris Drivas - who has with over 50 years of experience in the industry - to his late father, Jimmy.

Chef Marko Taxidis, who is 82, leads the kitchen.

He first cooked with Jimmy Drivas n Sydney in the 1950s and has been part of the family business ever since.

The Greek taverna-style eatery is inspired by Chris’s childhood working alongside his dad in Greece from age seven.

The 22-seat restaurant aims to replicate a traditional Greek home with sandstone walls, royal blue accents, and shelves lined with olive oil, pastas, and preserved capsicum.

Menu highlights include the astakos lritharaki (lobster with orzo), lamb kKleftiko, and saganaki halloumi.

“When customers walk through your door, you treat them like they’re coming into your house,” Jimmy would say, his son recalls.

“It’s intimate, unpretentious, and designed to feel like you’ve stepped into a family kitchen - where the food is real, the welcome is genuine, and every dish brings people together.”

The drinks list is uniquely and proudly Greek - from crisp assyrtiko to bold xinomavro wines, alongside Greek beers, aperitifs, digestifs, cocktails, and mocktails.

Jimmy's Kitchen is at Bay 9/7-27 Circular Quay Wharf, The Rocks. See https://thevenuesco.au/jimmyskitchenbaynine/

Images: Leigh Griffiths 

MasterChef winner signs as a culinary ambassador

 

Nat Thaipun, chef and winner of MasterChef Australia 2024, has a new culinary partnership with luxury brand Pullman Hotels and Resorts.

Thaipun has been named as food and beverage ambassador for Pullman hotel properties in Australia, New Zealand and across Asia and will bring her talents to a series of dining experiences throughout the region.

Pullman has a portfolio of 52 hotels across Australia, New Zealand and Asia, including Pullman Melbourne on the Park; Te Arikinui Pullman Auckland Airport; Pullman Bangkok King Power; Pullman Phuket Arcadia Naithon Beach; Pullman Singapore Hill Street; and Pullman Singapore Orchard. 

From early 2026, guests will be invited to experience pop-ups, restaurant takeovers, and a curated selection of Nat’s signature creations at Pullman addresses across the region. 

Among the highlights will be her reimagined satay skewers, featuring a macadamia satay and ash made from leek, onion or garlic skin, accompanied by pickles. 

Members of ALL Accor, the Group’s lifestyle loyalty programme, will enjoy access to behind-the-scenes encounters with the chef, from intimate chef’s table dinners to immersive cooking workshops.

“Nat Thaipun brings an inspiring mix of creativity, authenticity, and modern flair that perfectly complements Pullman’s bold approach to food and beverage,” said Adrian Williams, Chief Operating Officer for Accor in the Pacific.

“Her ability to draw from her Thai heritage and international experiences to create dishes that surprise and connect aligns seamlessly with Pullman’s ethos. We are thrilled to introduce her talent to our guests across the Pacific and Asia.”

An Australian-born Thai woman, the chef grew up on the outskirts of Melbourne and is inspired by the vibrant street food of Thailand and the culinary traditions passed down by her mother and late grandmother. 

She has trained in acclaimed kitchens such as St. John and Core in London, staged pop-ups at Baba’s Place in Sydney and EVETT in Seoul, and is currently part of the award-winning Vue de Monde team in Melbourne.

She also hosts For Now, a YouTube food travel series, and her first cookbook Thai, Anywhere and Everywhere (Hardie Grant) will be released internationally this month. 

“For me, cooking has always been inspired by my curiosity. Every ingredient and every dish can tell a new story," she says. 

"It’s about evoking feelings. Partnering with Pullman gives me the perfect canvas to create something exciting in a space that reflects authentic hospitality. There’s nothing I love more than immersing myself in the food and hospitality of a region, and I can’t wait to share that joy with guests.”

For more info about Pullman Hotels & Resorts and Nat Thaipun’s culinary partnership with Pullman, see https://pullman.accor.com/en/pullman-offers/apac-nat-thaipun.html

Mangan dishes up a pre-theatre dinner treat

Heading for the theatre, or maybe a concert, in downtown Sydney and looking for a decent meal?

Luke Mangan's Luke's Kitchen might be the answer. 

If you’re heading out to see a show Luke’s Kitchen boasts that it "offers one of the most seamless, delicious and great-value pre-theatre dining experiences in the CBD".

Located inside the heritage-listed Kimpton Margot Sydney, the restaurant starts dinner service from 5pm, giving diners plenty of time to enjoy their meal, and make it to their seat with time to spare.

Guests can choose from a quick one-course dinner for $35 per person, two courses for $55 per person, and three for $65 per person, each served with a glass of wine. 

Available Tuesday to Saturday, the menu features dishes like cured and seared hiramasa kingfish with nam jim and coconut yoghurt (above); roast chicken breast with pumpkin and coconut; and banana toffee pudding with ginger caramel and double crème.

“You don’t want to feel rushed before a show, but you also don’t want to be watching the clock," says chef Mangan.

"Our menu offers dishes that are light, flavour-packed and perfectly timed. You can enjoy two or three courses in under an hour and still feel like you’ve had a proper dining experience.” 

I haven't visited yet, so can't comment, but it is on my "to do" list. 

For info and bookings see www.kimptonmargotsydney.com/eat-and-drink/lukes-kitchen

Multiple Gold Coast roles for experienced head chef

Much-travelled chef Meyjitte Boughenout has taken on a new role on the Gold Coast overseeing two gourmet precinct eateries.

French-born Boughenout is now head chef of Isla Dining & Bar (previously Isla Cantina) and its sister restaurant, Edgewater Dining & Bar, the casual fine dining restaurant next door.

He has also crafted a fresh take on pub classics at Sanctuary Cove Tavern.

Operated by Mulpha Hospitality Group, Isla Dining & Bar and Edgewater Dining & Lounge Bar are both located in the Capri on Via Roma waterfront retail precinct on the Gold Coast.

Boughenout has worked in Michelin0starred restaurants in Belgium, as well as running successful fine-dining restaurants from Tasmania to Queensland.

He says Isla Dining & Bar is bringing a relaxed, easy dining vibe to the Gold Coast.

“With Isla Dining we have created a relaxed space where guests will be well looked after with consistently good quality food,” he said.

“You do not need an excuse to enjoy life and eat well, certainly not on the Gold Coast.”

Entrees include Nonna’s meatballs, jalapeno poppers with cheddar, croquettes, calamari, tempura prawns, bug and prawn roll and yellowfin tuna ceviche. 

Mains range from crispy wild barramundi and charred chicken breast to a Wagyu beef burger and a house grill menu.

Next door, Edgewater Dining highlights include grilled Mooloolaba prawns, Wagyu beef tartare and a selection of fresh sashimi and caviar.

Ëdgewater’s signature king prawn and bug risotto, and oven-baked whole snapper are popular while 
Canberra-sourced black truffles can now shaved over pasta dishes for a decadent winter touch.

“With Edgewater it was a case of fine tuning and bringing in some fresh ideas to ensure we continue to delight and surprise our guests, whatever the occasion," the chef says.

"Whether its date night or a special celebration, every visit should feel like an occasion.”

Mulpha's restaurants at Capri on Via Roma are part of a portfolio that also includes Anchor Buoy and Cove Tavern in Sanctuary Cove.

Image: Luke Sheehan

Scaling the heights: star chef Best to reinvigorate a Sydney icon

Celebrated Australian chef Mark Best - one of the finest pan handlers of his generation - will open Infinity by Mark Best next month.

Best, known for his outstanding Marque restaurant in Surry Hills, will head a new culinary project on the top level of Sydney Tower.

In partnership with Trippas White Group (TWG), the reimagined restaurant on level 81 will be re-born as "a reflection of contemporary Australian dining".

Best has been earmarked as the man to reinvigorate the iconic Sydney space.

“Infinity by Mark Best is an opportunity to define what Australian dining can truly be: delicious, contemporary, culturally resonant, and grounded in ingredients and identity,” Best said.

“I want to tell a story of place, memory and innovation - to express who I am, and who we are - on a plate.

"I want to explore the evolving story of Australian cuisine, drawing on memory, transforming the familiar, and crafting a dining experience that connects land, culture and imagination; in a setting unlike any other, 81 floors above the city that shaped me.”

Best’s opening menu will include signature snacks like Coffin Bay oysters with grilled sea foam and South Coast Sea Urchin crumpets.

The wine list, curated by Best alongside sommelier for Infinity by Mark Best, Polly Mackarel, will be exclusively Australian.

Paul Romanella, executive general manager at TWG, said: “Partnering with one of Australia’s most celebrated chefs is an exciting milestone for TWG. This collaboration is not only a celebration of culinary excellence but a bold statement of our commitment to championing the best of Australia in a world class setting. Together, we’re creating an unparalleled dining experience.”

Designed to seat 90 guests, Infinity by Mark Best opens on August 13.

See https://infinitysydneytower.com.au/whats-on/mark-best/

20 years of Room4Dessert: superstar chef living the sweet life in Bali

Twenty years is a lifetime in the world of restaurants. 

For one to last 20 years - over two very different locations - is a major feat. 

Room4Dessert, the culinary love child of word-renowned pastry chef Will Goldfarb, has just marked 20 years of quirkiness, chaos and excellence in its second location in Ubud, Bali. 

Born in New York, the second iteration of Room4Dessert is not only a survivor, it is challenging, fun and home of some really interesting drinks, both alcoholic and non-alcoholic.

Having started life as a late-night dessert bar in New York City, Room4Dessert has metamorphised into a dessert-focused eatery, boutique accommodation, regenerative farm, and culinary academy. 

It might not be to everyone's taste, but it is a "must visit" on the list of every foodie visiting Bali. 

Goldfarb, described as a "pastry provocateur and flavour philosopher", has guided his Bali eatery for 11 years after nine in the Big Apple. 

The 15-course main event is lauded as "edible storytelling, botanical mischief, and joyful rebellion".

The signature menu has been named Fight Club and is described by Goldfarb as "Three decades worth of stories told through the plates we create". 

Start with five inventive savoury dishes in one space; move to a room overlooking the kitchen for five desserts, and then finish in the garden next to a fire fit for a quintet of petit fours. 

From savoury curveballs to sweet sensations, every mouthful is unexpected, with a nod to Goldfarb's career, which includes a stint at El Bulli, being named World’s Best Pastry Chef in 2021 and starring on Netflix series Chef’s Table.  

The dishes are served to an eclectic soundtrack that veers from Sinatra to the Beastie Boys.

We opted for no alcohol pairings: mocktails with attitude like curry spritzes, a coco colada minus the rum and an Open Sesame without the bourbon. Invigorating selections.    

Here’s a taste of what the menu might feature: 

Lak Lak is a riff on the Balinese street snack, topped with whipped coconut yoghurt and trout roe. 

Or Raspberry HK, which features local raspberries with black sesame ice cream, sesame nougatine, and black tea milk sauce. 

Or the eccentric Fries // Shake: Klungkung-style sweet potato fries from chef Dewi’s garden, served with cashew aioli and kluwak mole. 

"No waste. No pretence. No rules. Just flavour - at its most fearless," says Goldfarb 

The Room4Dessert collection includes:

● Room4Dessert, the flagship tasting experience.

● Shelter Island, a boutique guesthouse wrapped in coconut trees and quiet magic.

● Powder Room, a local candy store for grown-ups, with natural wine and sweet treats.

● The Forest, a regenerative playground for ingredients, ideas, and education.

● Academy: pastry boot camps for the next generation of sweet thinkers.

“We don’t just serve food - we share stories," says Goldfarb. 

"We grow more than ingredients here. We grow ideas. We grow people. And if we’ve done it right, you leave a little more connected to the land, to yourself, and to each other. Sometimes, we even grow dessert.

"This isn’t a retrospective - it’s a continuation. A quiet celebration of showing up, staying curious, and sharing what’s been learned along the way." 

The 15-course extravaganza is thrilling, confronting and tiring. It's not something you'd want to do every week - but it is certainly something you'll want to do if you find yourself in Ubud. 

A tasting with natural wines is IDR 1,890,000 ($177) per person
A tasting with spirits is IDR 1,540,000 per person
A spiritless tasting is IDR 1,290,000 per person
An unpaired tasting is IDR 1,090,000 per person
*Prices do not include 21% government tax and service charge and it pays to book well in advance.

See www.room4dessert.com. Jl. Raya Sanggingan, Kedewatan, Ubud, Kabupaten Gianyar, Bali 80561. 

# The writer was hosted by Room4Dessert 

Fishy business: Rick Stein to open flagship Sydney restaurant

Star seafood chef and TV personality Rick Stein has announced that he will be opening his Australian flagship restaurant at Coogee Beach in Sydney later this year.

British-born Stein and his Australian publicist wife Sarah have unveiled plans for Rick Stein at Coogee Beach.

Known for his ethos of "fresh seafood, simply prepared" Stein will locate his new 224-seat eatery at the recently announced InterContinental Sydney Coogee Beach, and the space will include the signature restaurant, bar dining and courtyard terrace.

The new restaurant will join the couple's Mollymook and Port Stephens locations that they opened together in 2009 and 2018 respectively, 

“Coogee Beach is yet another stunning coastal location for our Australian restaurant portfolio - perched by the sea and full of the laid-back charm we’ve come to love so much here," Stein said.

"It’s especially meaningful for me as my wife Sas grew up in Sydney, so opening a restaurant in her hometown makes this venture all the more special for us both. 

“There’s an abundance of top-quality seafood in Australia and we’ll be championing local, seasonal produce with the benefit of accessing the biggest fish market in the southern hemisphere. 

"We’ll continue to utilise the relationships we’ve built in our regional locations to source that same produce in Sydney. It's the best of both worlds.”

The menu will seafood including mahi mahi caught off the coast of Nelson Bay, Stockton pipis from Port Stephens, line-caught mackerel from Ulladulla and Nelson Bay blue swimmer crab for Stein’s signature Singapore chilli crab.

The venue will also offer fish and chips, prepared in the traditional British style complete with mushy peas and hand-cut chips.

The new venture will be in collaboration with Australian partners Salter Brothers, who acquired Bannisters Group in 2024.

Paul Salter, managing director of Salter Brothers, said: "We are very excited to be bringing Rick Stein to Coogee Beach and build on our existing partnership.  I can't think of a better location in Sydney to showcase his distinctive, yet approachable, fresh seafood experience."

Rick Stein at Coogee Beach is scheduled to open in November 2025.

Your chance to join chef Rick Stein for a culinary experience

Rick Stein is a hugely popular chef and TV personality with a global following.

He'll be hosting a pair of coastal culinary events at Bannisters Hotels in Mollymook and Port Stephens this August.

The events will be hosted by Rick and his wife Sas Stein and aim to showcase his expertise and experience from decades of food journeys.

Guests will have the option of staying at boutique coastal luxury accommodation at Bannisters by the Sea or Bannisters Pavilion in Mollymook, or Bannisters Port Stephens as part of the events.

Rick Stein’s Unsung Heroes of Seafood, Bannisters Port Stephens will run on Wednesday and August 13-14.

Guests can experience a flavour-packed escape and taste the underrated stars of the sea. This two-day experience is promoted as being "perfect for curious food lovers and fans of exceptional seafood". Think, dinner, a masterclass, and even a DJ set from Stein himself.

Epicurean Chapters with Rick Stein, Bannisters Mollymook will be held on August 20-21

This will include Conversations with Rick Stein hosted by Richard Glover with a four-course dinner, and a special Q&A session with Stein about his latest travels at The Jackson Ranch by Bannisters in Bawley Point (transfers to and from the venue included).

Then comes India’s street food on the South Coast, where guests can enjoy an afternoon exploring street food from India, as Stein recounts stories from his adventures to one of his favourite destinations and will host a book signing.

Pricing: Starting from $2,949 twin-share, tickets include exclusive culinary event access as outlined per location, accommodation, breakfast, an exclusive gift and more.

Tickets and details:
Mollymook: https://www.bannisters.com.au/rick-stein-event-mollymook/
Port Stephens: https://www.bannisters.com.au/unsung-seafood-heroes/

Image: Lean Timms