Brown Brothers reveals new al fresco dining area

 

The Brown family has always been big on hospitality - and now it has a new offering at its headquarters in Milawa, north-east Victoria. 

The Arbour is a new all-season outdoor dining space in the lovely gardens surrounding the Brown Brothers cellar door.

It is described as a "casual take on King Valley dining bringing together Mediterranean-inspired share plates, seasonal local produce and Brown Brothers wines in a relaxed garden setting".

Visitors are encouraged to come for barista-made coffee and something sweet, to settle in for lunch and shared plates, or to linger over a glass of wine paired with something from the wood-fired oven.
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The Arbour is open seven days a week, with bookings and walk-ins welcome.

Summer is looking pretty spritzy in Australia

Summer in Australia is getting a new splash of colour with the launch of Aperol’s new ready-to-serve Aperol Spritz 750ml bottle.

This will be the first time time the iconic orange, herb-based Italian aperitivo is available in this format.

Mixed and ready to drink, the new 750ml bottle delivers the signature bittersweet taste and  fruit character of a freshly made Aperol Spritz, the team at distributors Campari say. 

It contains all the ingredients you need for a spritz - Aperol, prosecco and soda -  just add a slice of  orange and it’s good to go!

 
The launch comes as the spritz category continues to surge in popularity across Australia, growing 49% in dollar value year-on-year.

Once a seasonal drink, the spritz has become a go-to choice for daytime social occasions, casual entertaining and shared moments with friends, the Aperol people say.

"Australians have truly embraced the Aperol Spritz and the social occasions that come with it,” says Jacopo Borsa, managing director for Campari Group Australia.

"With our new Aperol Spritz 750ml bottle, we're making it easier than ever to enjoy those moments at home. It's ready to pop whenever friends pop by, delivering the iconic Aperol Spritz experience in a format that's convenient, shareable and perfect for spontaneous get-togethers."

The new Aperol Spritz 750ml bottle available nationally from today with an RRP of $30.

I really enjoyed the bottle that we were sent. It is a very refreshing drink perfect for being enjoyed chilled on a warm day. I liked the appealing bitter zestiness and the crisp blood orange/pink grapefruit flavours. 

Perfect for a party, or just a drink on the patio. 

 
# Aperol was created by Italian duo the Barbieri brothers and launched in 1919 at the Padua International Fair.

Surry Hills brewery gets a refresh

Sydney Brewery Surry Hills will re-launch its microbrewery, bar and bistro with a new design, new entertainment options and refreshed drinks and food menus from later this week. 

To celebrate, a new Hoppy Golden Pale Ale will make its debut.

Located at 28 Albion Street, and attached to Rydges Sydney Central, the brewery is just minutes from Central Station and the city centre, and within easy reach of the Sydney Cricket Ground and Allianz Stadium.

The extensive refurbishment has given the facility "a more contemporary feel" with updated furnishings, a new pool table and a large new screen for live sport. 

Sydney Brewery Surry Hills launched eight years ago with industrial warehouse vibes, exposed brick and concrete walls and street art across the walls. 

"The upgrade reflects everything we love about this neighbourhood: its energy, its character and its people,” says Brittany Peacock-Smith, general manager of Rydges Sydney Central.

“We've put a lot of care into creating a space that feels fresh while staying true to what locals and our regular guests already love about it. We can't wait to welcome everyone back."

The Hoppy Golden Pale Ale. The Renovation Edition features the Surry Hills night skyline on its label. 

Menu offerings include Sydney rock oysters with cider mignonette and steak frites with chimichurri.

Sydney Brewery Surry Hills is part of Sydney Brewery's wider footprint, which includes venues in Alexandria, Rozelle and the Hunter Valley. 

See https://sydneybrewery.com/surry-hills/ 

New French venue for Redfern hotspot

Exciting news for Sydney gourmets with a new French bistro set to open in the hip Wunderlich Lane precinct on the border of Redfern and Surry Hills.

Baptiste Bistro, from the team behind The Apollo, Olympus and Cho Cho San, will open its doors in November.

The 80-seat French restaurant completes a trio of Apollo Group's venues at the precinct after the recent announcement of rooftop izakaya Tenjo.

Designed as a neighbourhood bistro for Redfern, Baptiste will bring an all-day French dining experience to Baptist Street, home of the hip EVE Hotel.

The new venue will be open seven days a week from 7am until late with happy hour offered twice daily. First from from 4–5pm and then 10–11pm.



The kitchen brigade will be led by Luke Papalia from Olympus, who has had stints at Pilu at Freshwater and Norma’s Deli.

The menu will be focused on French bistro classics like fresh goat’s cheese with chive oil and herbs; onion and olive tart, ham and cornichons; and Niçoise, Caesar and Lyonnaise salads.

Rôtisserie chicken will sit at the heart of the menu alongside steak frites, poached marron, and tuna steak au poivre, all served with pommes allumettes. Which is very unFrench. Bring on the frites.

An oyster station at the bar will offer fresh oysters alongside crudités, while the dessert menu stays firmly within French bistro territory, with crème caramel, profiteroles and rhum baba among the offerings.

The beverage program will see wines from classic and new-wave cult producers from France and Australia, aged bottles from the group’s cellar, and a daily selection of wines by the glass.

“We didn't want to open a restaurant that read as brand new, but a bistro that felt like it had been on the corner for years,” says owner and operator Jonathan Barthelmess.

See www.baptiste.com.au

Images: Nikki To.

Get to the meat of the matter at Darling Harbour

Love your meat dishes? 

At Parkroyal Darling Harbour, Sydney’s award-winning ABODE Bistro. Bar is next month teaming up with Vic’s - The Chef’s Butcher for a four-week dining series celebrating Australian farmers, producers and premium meats.

Running from October 5 until November 1, each week will see the spotlight on a different dish paired with a signature cocktail. 

Guests are invited to join on a weekly adventure, travelling from the North Coast of New South Wales to Brunswick, Western Australia, and celebrate the tastes, provenance and stories of each region through food and cocktail pairings.

Highlights will include Paroo kangaroo with a lemon myrtle cocktail and White Rocks veal osso bucco with a spiced negroni.

ABODE, meaning ‘home’, champions local, seasonal produce and specialises in food that is made to be shared. 

The new partnership with family owned Vic’s – The Chef’s Butcher, which has sourced exclusively from Australian farmers and producers since 1966, brings greater focus to the provenance, quality and people behind each cut.

Other pairings include Maremma duck leg confit served with a crisp whisky apple sour and Kurobuta pork chop complemented by a classic ginger highball.

The menu can also be enjoyed alongside ABODE’s weekday Happy Hour, running from 4:30-6:30pm, Monday to Friday, with $2 Nambucca oysters, selected beers and wines from $6 a glass and $15 cocktails.

Bookings and walk-ins welcome. To book see HERE

One of Tasmania's iconic events is back

One of Tasmania's iconic events returns over the Christmas-New Year break. 

The annual summer celebration Taste of Summer will run from December 27 to January 3, bringing together some of the state’s most popular food and drinks alongside what organisers say is its biggest live music and entertainment program over its almost 40-year history. 

The annual NYE party - which draws up to 8,000 people to the Hobart waterfront - will feature The Potbelleez, Furnace & The Fundamentals and DJ Track & Field. 

Tickets go on sale next week.

More than 100,000 visitors are expected to head to the Princes Wharf complex during the event, which features over  85 food and drink vendors across the festival’s many spaces, including The Shed, Outdoors, Clover Hill Atrium, Yacht Club and Sports Bar. 

The program will showcase more than 120 live music acts and entertainment across multiple stages over the eight days.

The annual NYE party is Tasmania’s biggest New Year’s Eve celebration. This year will be Space Cowboy themed. 

“Taste is such a huge part of summer in Tasmania, and we’re really excited to be bringing an even bigger program to the waterfront this year,” said event GM Katharine Dean.

“The Potbelleez are an iconic Australian act and having Muma Megs join them on stage is going to make for a huge live show. Add the fireworks, the waterfront setting and everything else happening across the night, and it’s going to be pretty spectacular way to see out 2026.”

Taste’s New Year’s Eve Party is a separate ticketed event. 

Further details, including the full program, participating vendors and ticketing information, will be announced in the coming months.

Tasmania’s Taste of Summer is supported by the Tasmanian Government through Events Tasmania.

For more info see www.tasteofsummer.com.au

Sydney gets set to celebrate the Moon Festival

Sydney is getting ready to celebrate the Moon Festival later this month.

The Mid-Autumn Festival, or Moon Festival, is a harvest festival in Chinese culture and celebrations will return to Darling Square this September for two weeks of celebrating family, gratitude and the autumn full moon.

From Saturday, September 19, until Sunday, October 4, the precinct will showcase a program of illuminated installations, live entertainment, free activities and food and drink offerings.

Originating in China, Moon Festival is now celebrated across many countries including Vietnam, Korea, Malaysia and Japan.

At Darling Square, guests can walk through the illuminated lantern installation, enjoy free lantern decorating sessions, free dancing workshops, DJs and live entertainment, including Emperor Guan and the Moon Goddess roaming through the precinct.

Food retailers across Darling Square are getting involved once again with Moon Festival-themed menu items.



For more information on the program, including activity and session times, please visit the website.

Halloween to spread over four days on the Sydney waterfront

 

Halloween used to be a purely American event. 

But, like so many American trends, it has spread globally. 

Sydney will be fully involved when Ghost In The Rocks runs from October 29 to November 1 - yes, a one-day festival now runs over four. 

Ghost in The Rocks is promoted as "transforming one of Sydney’s oldest precincts into a huge open-air Halloween playground", with more than 300,000 people expected across the festival this year.

George Street and the Overseas Passenger Terminal will close to traffic from 7pm to midnight on the Friday and Saturday, opening up The Rocks from end to end for live music, DJs, food and drink, roaming performers and large-scale Halloween installations.

The precinct will be transformed, with giant tentacles emerging from buildings, six-metre spiders taking over the laneways and streets filled with colour, lighting and Halloween theming. 

And the street festival and all live performances are completely free across all four nights. You's have to pay me to attend, but that's just me. 

See here for more details: https://ghostfestival.com.au/

So you fancy a serious weekend session by the beach?

Fancy a serious session overlooking one of the most famous beaches in the world?

September will see the return of North Bondi Fish’s Saturday and Sunday Bottomless Brunches, with a refreshed offering following a winter hiatus.

From 12pm each weekend day, guests can settle in for a long, leisurely brunch in the sun overlooking iconic Bondi Beach, with a soundtrack by DJs throughout the afternoon.



Two set menu options ($95pp/$119pp) feature NBF favourites including ceviche tostadas, cured ocean trout, sesame prawn toast and grilled lamb skewers.

Add to that free-flow prosecco, wine and beer to slake the most serious thirsts.

Those looking to make a full afternoon of it can add freshly shucked oysters, fish tacos or cocktail jugs to the mix.

Bookings HERE.

Brisbane blossoms with new eateries

Brisbane, host city for the 2032 Olympic Games, is booming with the recent opening of several new eateries.

The Brisbane Economic Development Agency and Visit Brisbane have provided as list of what is hot and happening:

SAN TELMO

Brisbane City

Bringing its celebrated Argentine steakhouse style to Brisbane, San Telmo (above) has opened in the CBD with a space inspired by the dining rooms of 1960s Buenos Aires. Think plush booths, vintage chandeliers and low lighting. The menu is built around premium Argentine-style steaks cooked over fire, with larger cuts made for sharing. The menu features ceviche, empanadas and grilled king prawns before the meaty main event. he drinks list leans into Argentina, too, with wines, cocktails, craft beers and aperitivos.

DON GINO

West End

Bringing a taste of Sicily to West End, Don Gino has transformed the former Bar Hugo site on Hardgrave Road into a neighbourhood trattoria and wine bar. Sicilian chef and owner, Marco La Perna draws on generations of family recipes and hospitality, with a menu centred on simple southern Italian cooking and premium imported produce.Expect Sicilian favourites including panelle, arancini, fried calamari and mussels Siciliana, alongside hearty pasta dishes. The drinks list keeps the Italian spirit going, with more than 30 Italian and Sicilian wines, along with classic cocktails and imported soft drinks.

EON

Brisbane City

Japanese dining gets a late-night edge at Eon, a new addition in the heart of Brisbane's CBD. The menu honours traditional Japanese cuisine with a modern touch. The food is matched with cocktails with the experience designed to stretch well beyond dinner. It's a sleek new spot for lingering late into the night.

ELOISE & LOU PATISSERIE

Fortitude Valley

Classic French baking has landed in Fortitude Valley with Eloise & Lou, a new patisserie from pastry chef Adrien Marcinowski, formerly of Rise Bakery. The Wickham Street bakery takes a 'back to basics' approach, with Adrien returning to the traditional French techniques that shaped his career. Expect handcrafted patisserie and viennoiserie; buttery pastries and French classics. Coffee, too. 

BISTRO TINO

Fortitude Valley

The team behind Mosconi has opened Bistro Tino in a restored World War II era hangar in Newstead, aiming to bring the feel of a European neighbourhood bar to Brisbane. Designed as an all day eatery, the space draws inspiration from Italy's local corner bars. The menu keeps things simple, moving from breakfast into lunch with dishes including pan con tomate with yellowfin tuna, Italian sausage with silverbeet and butter beans, bifana rolls and market fish. Pastries and $2 standing espressos are a drawcard. 

INTERMISSION

West End

The team behind West End Electric has launched Intermission, a new bar and dining room on Boundary Street inspired by the glamour of London's West End. Cocktails take cues from classic candy bar treats with the Choc Top Martini, Popcorn Sour and Malt-Pleaser. Pair them with burrata, peach and prosciutto loaded crisps or loaded toasties. There's a secret door connecting Intermission directly to West End Electric for ticket holders.

PARKLANDS SOCIAL

Spring Hill

Spring Hill's newest opening aims to bring a slice of New York to Brisbane with a neighbourhood bar and grill inspired by the delis and dining institutions of the Big Apple. Located near Roma Street Parkland, it offers everything from morning coffee to long dinners. Think dishes like matzo ball soup and a Reuben stacked with house-made pastrami. The drinks list keeps the New York theme going with classic cocktails and signatures like the Spicy Vodgarita. 

ILO BAKEHOUSE

Wynumm

Wynnum's waterfront has a new addition with Ilo Bakehouse the latest concept from the team behind Sister, Butter and Alby's. The Scandinavian-inspired bakehouse sits opposite the foreshore in a design-led space. The pastry offering is kept deliberately tight with 12 items at a time, including sourdough croissants, orange and cardamom buns, miso butterscotch almond croissants and seasonal specials.

Sounds like BrisVegas might be worth a gourmet trip. 

An authentic taste of Italy landed in Redfern

 

When a pizza joint is packed to the rafters on a chilly midweek evening that is a very good sign.

When you sit down and are surrounded by various Italian accents and dialects, that is almost certainly a harbinger of good things. 

And so it proves at Regina La Pizzeria, a candidate for Sydney's best pizza place, in the emerging foodie destination of Wunderlich Lane, where Surry Hills meets Redfern at the intersection of Cleveland and Crown Streets.

Earlier this year, Regina La Pizzeria was awarded 3 slices in the Gambero Rosso Pizzerie d’Italia guide, becoming the only Sydney venue to receive the publication’s highest recognition 

Co-owner Matteo Ernandez, originally from the island of Lampedusa, off Sicily, was the only Australian pizza chef included in the Best Pizza Awards 2026 - The Ones to Watch, announced in Milan in June.  

Co-founder Michela Boncagni, a qualified sommelier, oversees the broader guest experience at Regina, spanning an Italian-accented wine list, and very friendly service. There is genuine hospitality on offer here. 

Before Regina, Ernandez (above) led kitchens as head pizzaiolo at Da Orazio and Matteo Double Bay.

At Regina, he works with high-hydration doughs built on a blend of semolina, tipo 1 flour, and wheat germ, using a biga recipe to achieve what he defines as a “young but expressive” dough.

We perched at the bar table overlooking the open kitchen as Matteo and his team produced a formidable array of pizza styles. 

And while pizza remains the core of the offering, the venue has evolved beyond the traditional pizzeria format, with a broader menu of hand-made pasta and seasonal dishes supported by an Italian-focused wine and cocktail program.  

At the centre of Regina’s kitchen is a dough-focused philosophy, where hydration, fermentation and baking are carefully controlled to prioritise consistency, lightness and structure. 

A key part of this approach is Ernandez's use of Molino Casillo flour, chosen for its emphasis on preserving the character of the wheat itself. 

Regina uses Australia’s first Fazzone oven (above), a traditional Italian wood-fired oven built brick by brick in Naples, reassembled in Sydney and designed specifically for contemporary-style pizza.

There are traditional favourites, along with Pan Baked Pizza (padellino), cooked in small round metal pans rather than directly on stone. 

Twice-Cooked Pizza, meanwhile, combines frying and baking techniques to create a pizza that is crisp on the outside while remaining light and airy inside.

On Tuesdays, Regina hosts Scrocchiarella pizza nights, showcasing the traditional Roman-style pizza known for its signature crunch. 

The wine list focuses on Italian producers and native varietals. We tried a San Lorenzo di Vera Rosata, a montepulciano, sangiovese blend from the Marche, and a deliciously dry and savoury Emilio Schiacca Rossobrillo Nero d'Avola from the slopes of Mount Etna.   

The same dough style also carries through to Regina’s chocolate padellino dessert, combining chocolate chips, vanilla mascarpone, mixed berries and hazelnuts.

We were, sadly, pizzaed out by this time, but did find just enough space for some delicious Sicilian-style cannoli (above) with ricotta, chocolate, and candied orange. 

Easy to recommend this place.

 Regina La Pizzeria Wunderlich Lane, Redfern, Sydney. https://www.reginalapizzeria.com

* The writer was hosted by Regina La Pizzeria 

Horizontal Festival expands its offering

Horizontal Festival has unveiled the full program for its 2026 return to Centennial Vineyards in the New South Wales Southern Highlands. 

The three-day event brings together chefs, winemakers, producers, musicians and makers for a long weekend celebrating the state's food and wine culture.

Running from October 2-4, the spring festival invites guests to move beyond the traditional food and wine festival experience with a program of tastings, conversations, immersive culinary experiences, live music, art and community events set among the vineyards of Bowral.

Named after the wine world's concept of a horizontal tasting, where different wines of the same vintage are explored side by side, Horizontal Festival is built around discovery. 

Throughout the weekend, guests will be encouraged to compare, question and connect, exploring the people, places and stories that shape every glass, every plate and every conversation.

Festival Creator and Director Amanda Fry said this year's program reflects the festival's ambition to create experiences that bring people closer to the food they eat, the wine they drink and the people behind them.

"The idea behind Horizontal Festival has always been simple: slow down, gather together and discover something new," Fry says. "We want people to taste wines they've never tried, meet producers they've never heard of and sit around tables where conversations happen naturally.

"This year's program is our most ambitious yet. It celebrates the extraordinary diversity of New South Wales through food, wine, music and shared experiences, but above all it's about creating moments of connection that people will remember long after the weekend is over."

New to the festival this year is Wine & Conversation, hosted by wine writer Nick Ryan. 

Across the festival hub, more than 80 wineries, distilleries, breweries and artisan producers will attend, including Bimbadgen, Lerida Estate, Dawning Day, Bilpin Cider, Bread & Brewery, Ester Spirits, Millsheds Distillery, Black Gate Distillery and Nine Circles Distillery, alongside gourmet food experiences from Amigos Food Truck, Fire 2 Flare, The Pines Gelato, Artisan Delish Salami, Sacred Sydney Honey, The Oyster Experience, Berry Donut Van and PhycoHealth.

Food luminaries include Matt Moran, Mark Best, Lyndey Milan and Argentine grill master Francis Mallmann. 

Tickets and full details at www.horizontalfestival.com.au 

Popular culinary festival returns to the Great Southern

One of Western Australia's most remote culinary festivals will return next year. 

Taste Great Southern will return to the Great Southern region from Thursday, March 4, to Sunday, March 7. 

 
Following a successful 2026 festival, Taste Great Southern will once again invite guests to explore the region's acclaimed wines, premium produce, extraordinary landscapes and vibrant hospitality scene through a curated program of events spanning Albany, Denmark, Mount Barker, Porongurup, Frankland River and surrounding communities.

Festival director Erin Molloy said the festival continues to strengthen the Great Southern's reputation as one of Australia's most compelling regional food and wine destinations.

"Taste Great Southern has become one of Western Australia's most distinctive regional food and wine festivals because it offers something truly authentic," she said.

"It brings together world-class chefs, winemakers, producers and storytellers in a way that could only happen in the Great Southern.

" We're excited to build on the momentum in 2027 and continue showcasing the incredible people, produce and places that make this region so special."

State Minister for Tourism and the Great Southern, Reece Whitby, said the Great Southern is one of Western Australia's most remarkable tourism destinations, and Taste Great Southern brings it to life through world-class food and wine experiences.

“Taste Great Southern's 2027 program builds on the festival's ongoing success, offering fresh experiences that celebrate the region's exceptional produce, passionate people and breathtaking landscapes," Whitby said. 

"Events like this play a vital role in driving visitation to WA's regional destinations, strengthening the Western Australian economy, supporting local jobs and businesses, and highlighting the State's visitor appeal.”

The full Taste Great Southern 2027 program and tickets will be released later this year.

See tastegreatsouthern.com.au 

Image: Ann and Tom

Hobart gets a new whisky hotspot in time for Dark Mofo

Just in time for the Dark Mofo winter festival, Lark Distillery has launched a new whisky hot spot.

The Still - Lark's flagship whisky and cocktail bar - has been reimagined as GOTHAM at The Still.

Lark suits say the tasting room and lounge will retain its atmosphere, service, and exceptional spirits but as GOTHAM will have a "darker pulse".

Launching this week with a new food and cocktail menu, GOTHAM will showcase an "ultra high-performance sound system" from local acoustic designers Pitt & Giblin and a moody new ambience.

“GOTHAM is our invitation to locals and visitors alike to gather, pour something wicked, and stay under the spell," says Lark head of hospitality Dan Knight.

"It’s still Tasmanian at its core, and still driven by the Lark spirits that we love, injected with a mood and mischief that Hobart has been waiting for."

In keeping with GOTHAM’s distinctive new personality, chef Benjamin Co-Pavier’s menu is reminiscent of New York cocktail bars, featuring plates of shucked-to-order local oysters from Tasmanian Oyster Co., fried chicken, Robbins Island wagyu skewers, and a classic cheeseburger.

GOTHAM at The Still will host a number of regular events, including gin blending, live jazz every Wednesday evening (5:30-8:30pm), and a Happy Hour with a Lark twist.

GOTHAM at The Still at 30 Argyle Street, Hobart. Open Wednesday-Thursday, 3pm-late and Friday-Sunday, 1pm-late.

How the Olympic Games can boost Queensland produce

Queensland should use the 2032 Brisbane Olympic Games to showcase regional foods, an academic paper released this week says.

Mooloolaba prawns, Sunshine Coast macadamias and Granite Belt olive oil on the menu at the Brisbane 2032 Olympic and Paralympic Games could create lasting value for local businesses and communities, a University of Queensland report says.

Professor Janet McColl-Kennedy from UQ’s Business School and Lead of the Innovation Pathways Program at Australia's Food and Beverage Accelerator (FaBA) says in the the Feeding the Brisbane 2032 Games White Paper.

“Feeding the Brisbane 2032 Games is far more than a catering challenge - we want to showcase Queensland’s clean, nutritious and distinctive produce,” Professor McColl‑Kennedy said.

“The Games are a once‑in‑a‑generation opportunity to highlight Australian innovation, strengthen supply chains and deliver a legacy for how food is produced, distributed and experienced.”

The report aims to capitalise on bolstered tourist numbers.

As well as expected peaks in domestic tourism to the Brisbane 2032 Games, the white paper recommended identifying food trends among consumers and making Australian produce the star of the meals.

“We could use Queensland-caught seafood on sushi and serve mezze platters with Emerald’s chickpeas, an array of vegetables from the Lockyer Valley and native finger limes,” McColl-Kennedy said.

“Identifying food consumption trends is key to success, such as consumers being more health-conscious and wanting to know where the food is coming from.

“As well as food that tastes good, many consumers want personalised food experiences so a simple meal of freshly caught fish overlooking a river at sunset can be special.

“By planning early, Brisbane 2032 can balance innovation with ethics, personalise food experiences and build resilient systems for producers, consumers and communities long after the Games are over.”

The report recommends collaborations with Indigenous communities to support the production of native produce, as well as the broader agricultural industry to address worker shortages and resourcing challenges.

UQ vice-chancellor Professor Deborah Terry AO said Brisbane 2032 gave Australia a powerful platform to build long-term sustainable partnerships across government, industry and the education sector that would define the legacy of the Games.

“Universities are home to some of Queensland’s best thinkers and problem solvers - in areas as diverse as food systems, health science, urban planning and sustainability,” Professor Terry said.

“With the right investment and coordination, decisions made now can deliver a stronger, more resilient food system that delivers benefits for regional development and industry capability well beyond 2032.”

The white paper is intended to inform industry stakeholders, policymakers and Games planners as preparations for Brisbane 2032 continue.

Read the Feeding the Brisbane 2032 Games White Paper on the FaBA website.

New home for Vivid Sydney's culinary showpiece

 The Vivid Sydney festival is about more than art and colour.

Food lovers are also catered for at Vivid Fire Kitchen, now in a new waterfront home in Barangaroo Reserve.

The culinary showpiece is being positioned as one of the centrepieces of Vivid Sydney 2026 with over 60 culinary voices and two new focal points, The Vivid Fire Pit and the Food for Thought stage.

Running every night of Vivid Sydney from May 22 to June 13 from 6-11pm, the free entry Vivid Fire Kitchen is being promoted as "a vibrant, casual dining hub inspired by the great Aussie backyard".

Highlights will include open-fire cooking demonstrations, talks, tastings and live music.

Vivid Sydney festival director Brett Sheehy promises: “Vivid Fire Kitchen has been reimagined for 2026 as a place you can return to again and again and have a different experience each night.

"Moving to Barangaroo Reserve and expanding the program has allowed us to bring together more voices, more ideas and more ways for audiences to engage with food - from open‑fire cooking and talks to tastings, music and light.

"With rotating chefs, themed nights and new stages, no two evenings are the same, and that sense of discovery is at the heart of what Vivid Sydney is about.”

The Vivid Fire Pit line-up features culinary heavyweights and rising stars including Mark Best, David Moyle, and Mark La Brooy.

Mark Best, executive chef of Infinity by Mark Best and featured Vivid Fire Pit chef on Saturday, May 30, says: “The Fire Pit is an opportunity to explore why cooking over flame is so special - it's elemental, expressive and deeply connected to place. Fire strips cooking back to its essentials and opens space for instinct, memory and collaboration."

The Food for Thought stage will focus on culture, creativity, sustainability and the future of food, brining together chefs, authors, restaurateurs, celebrity cooks and digital storytellers.

Featured Food for Thought panel hosts and guest chefs include Luke Mangan, Mike Bennie, Gary Walsh, Julie Goodwin, Adriano Zumbo and Emelia Jackson.

See https://www.vividsydney.com/vivid-fire-kitchen

Taste Port Douglas flies in culinary stars

Taste Port Douglas, the major gourmet festival in Far North Queensland, celebrates its 10th anniversary this year with over 40 events across four days. 

Presented by Sheraton Grand Mirage Resort Port Douglas, the food and drink event will return from August 6-9 with an impressive line-up of leading Australian chefs and international culinary talent. 

Supported by the Queensland Government through Tourism and Events Queensland, it will see Port Douglas hosting dinners, long lunches (above) masterclasses, chef-led events and some destination experiences.

Guest pan handlers will be jetting in from Singapore, Bali and Vietnam. 

Kirk Westaway from JAAN by Kirk Westaway, Rishi Naleendra of Cloudstreet, both in Singapore, will be joined by Ryan Clift of The Cave by Chef Ryan Clift at The Edge, Bali; Michael Wilson, chef-patron of Marguerite and Hortus in Singapore, and Sam Aisbett of Akuna in Ho Chi Minh City, Vietnam.

Appearing at Taste Port Douglas for the first time, Mindy Woods of Karkalla, Byron Bay, heads a 
fresh wave of Australian talent. She joins TV favourites Manu Feildel and Laura Sharrad, Colin Fassnidge, Matt Stone and Tasmanian maestro Massimo Mele, along with veterans Guy Grossi and Ray Capaldi. 

Port Douglas sits between two UNESCO World Heritage-listed natural wonders, the ancient Daintree Rainforest and festival founders Reina and Spencer Patrick are inviting guests to experience standout locations hosting events. 

“The 2026 program is a celebration of everything Taste Port Douglas has become over the past decade, world-class culinary talent, unforgettable food and drink experiences, and a genuine connection to place,” says festival director Reina Patrick. 

Find out more at www.tasteportdouglas.com.au

Cold, dark and thrilling: Tasmania celebrates Off Season

Look let's be honest. Tasmania's winter is long, dark and cold.

Australians are hard-wired to chase the sun during the cooler months, but during the Off Season, Tourism Tasmania aims to lure visitors into the bleak darkness.

Tourism Tasmania's new Off Season campaign is now live and will ask visitors to become winter people celebrating cool, starry nights, warm log fires. whisky straight from the barrel and truffles fresh from the earth.

Throw in fluffy wildlife. And even fluffier doonas. And festivals like Dark Mofo (June 11-22) that stir the soul.

Tasmania is about as far away from global chaos as you can get. 

Throw in arts, culture, Tasmanian food and drink and swimming in the nude (above). What more could you want? 

"Tasmania is well positioned as a safe, trusted and highly regarded destination, which is important in uncertain times," says Tourism Tasmania CEO Sarah Kingston Clark.

Many events at Dark Mofo have sold out, and artistic director Chris Twite says: ‘We’re staggered by the support we've seen for this year's Dark Mofo so far.

"Seeing people so eager to lock in tickets and embrace the cold here in Tasmania is tremendous. Tickets are still available to some amazing shows, but you better be quick.’

Offers and events are now bookable for the Off Season period: May1-August 31. 

Visit https://www.discovertasmania.com.au/off-season/ or see darkmofo.net.au

Newcastle Food Month returns bigger than ever

The very popular Newcastle Food Month returns in 2026 with over 70 feature events and a boast that it is now the largest and longest regional food festival in Australia.

Newcastle Food Month 2026 runs from March 28 with signature events and feature happenings across April.

SoundBites at Newcastle Racecourse

The opening weekend sees the debut of SoundBites on March 28 - Newcastle’s first large-scale, open-air celebration of food, wine and music of this size. This all-day festival brings together premium Hunter Valley wines, standout local chefs and producers, pop-up kitchens, live music and festival energy.

The Great Newcastle Waiters' Racer

The inaugural Waiters’ Race will be held on April 1 i partnership with First Creek Wines and the Hunter Culinary Association. This relay event will see teams of four navigate a purpose-built obstacle course while carrying trays laden with wine, beer and cocktails, aiming to transfer their precious cargo to teammates without a spill.

Customs House Autumnal Garden Party

On Saturdays 11 and 18 April, one of the city’s most iconic venues will be transformed for an elegant afternoon celebration. Expect seasonal produce, matched wines, roaming canapés and live 

entertainment in a lovely harbourside setting.

Throughout April, the Newy Tour co is hosting Walk & Talk and Eat & Art; a new walking tour which combines food, art and local stories. Guided by Newcastle’s most knowledgeable voices in the food and arts scene, the experience weaves through key precincts, stopping to taste along the way.

Newcastle’s newest wine bar, Cara, is bringing serious flavour to Food Month with an intimate Winemaker’s Table on April 9. Expect a curated multi-course menu paired with exceptional wines and the stories behind them. Seats are limited.

Food Month partner BMW, meanwhile, has paired the latest luxury models with a multi-course stand up EXP dining experience with head chef Josh Hannan at the wheel. Each course will be matched with First Creek wines.

 
Food Month Plate Dates return with a $30 meal-and-drink deal while for a festival that draws visitors from around the country.

Program and bookings at newcastlefoodmonth.com.au 

Images: Supplied, NFM

Tasting the Tropics to unleash rare flavours

Tourism Tropical North Queensland (TTNQ) is hoping to draw more visitors by bringing the destination’s food story to life in April with the launch of Tasting the Tropics.

TTNQ CEO Mark Olsen says Tasting the Tropics will be a celebration of Tropical North Queensland food and drink experiences, highlighting chefs, producers and agritourism stories behind the region’s dining culture.

“Restaurants, cafes, farms, hotels and tour operators have joined the month-long celebration by dishing up their best tropical creations and throwing in some great entertainment to complete the experience,” he said.

“Try a river dining experience, a chef’s masterclass, barrel painting with live music, local spirits and cheese, and discover that smoked green papaya is the new smoked salmon.

“We are so excited about Tasting the Tropics in April that we are kicking it off a few days early at Feast of the Senses in Innisfail, an annual festival now in its 23rd year that brings food lovers to the Cassowary Coast for a smorgasbord of exotic farm produce and tropical tastes.

“Tropical North Queensland’s unique food story has grown from a proud farming history steered by a multicultural population and finessed by creative chefs wanting a sea change.

“Ochre Restaurant owner and chef Craig Squire is among the pioneers who incorporated native Australian ingredients into modern cuisine and his team will be showcasing the Ooray plum in both food and drinks at Ochre during April.”

Ochre sous chef Mikayla Senn said Ooray is a versatile ingredient suitable for savoury and sweet dishes as well as drinks and was traditionally used to boost the immune system as it is rich in Vitamins C and E, potassium, zinc and antioxidants.

“At Ochre we infuse its unique flavour and vibrant colour into sugar syrups, stocks for sauces, wine reductions and puree for cocktails to use throughout our lunch and dinner menus,” she said.

Feast of the Senses spokesperson Dave Jensen said the four-day festival included food trails and a River Feast with rare fruit tastings, cooking demonstrations, food vans and market stalls. 

From red papaya to fruit wine tastings there will be a range of events to enjoy 

Discover details about Tasting the Tropics events at: tropicalnorthqueensland.org.au/tasting-the-tropics/