eat! Berlin aiming to sparkle in spring

Berlin is one of the world's most vibrant cities - and a potential magnet for food and wine lovers early in the new year. 

The eat! berlin 2026 gourmet festival runs from February 19 to March 2, 2026 showcasing German and international cuisine.

The festival boasts a prominent international line-up including star Austrian chef Lukas Nagl, who will will be a guest at the "From the Other Shore" event at the Rutz Zollhaus, while leading Alsatian chef Lucas Ramstein will bring a culinary journey through France with "Le Tour de France" to the Brasserie Quarré at the Hotel Adlon Kempinski.

Among the two-Michelin-starred chefs are Tony Hohlfeld, who will create a special evening at Restaurant Horváth, and Daniel Schimkovitsch, a guest chef at POTS. 

The national line-up covers a broad stylistic spectrum - from classic produce-based cuisine to modern regionality and internationally inspired concepts.

Among the program highlights of 2026 is the premiere of "SpizzaPizza", which makes a promise of "from oven to hand in two minutes". 

Local star chef Tim Raue (top) will present his new gastronomic concept for the first time at eat! berlin and will showcase it on February 24 at his eponymous restaurant. 

There will be a completely Vegan cinema evening at the Astor Film Lounge, while a perennial audience favourite the Tagesspiegel Blind Date; where neither the chef nor the wine supplier is known.

With "SparklingB!", eat! berlin 2026 is expanding its portfolio for the first time to include a major, independent sparkling wine trade fair. 

See www.eat-berlin.de 

Leading chefs aim to make sweet music with special Opera House dinners

 

Four of Australia's most prominent chefs will be hosting a series of special dinners at Sydney Opera House during August. 

Chefs of the House is a new dining experience starting on August 1 and featuring the four chefs who already pan handle at the Sydney icon. 

The four acclaimed Opera House chefs - Matt Moran (Opera Bar and House Canteen), Peter Gilmore (Bennelong), Mark Olive (Midden by Mark Olive) and Danielle Alvarez (Yallamundi Rooms) will each host two intimate shared-table dinners in one of the Opera House’s unique venues.

As each chef guides guests through their distinct food philosophy, 270-degree projections and live music performances honouring each chef’s theme will complement the dining experience.

Sounds like fun. Sounds expensive. 

Peter Grutt, general manager of food and beverage, says: "At the Sydney Opera House, we're passionate about providing locals and visitors with extraordinary one-of-a-kind experiences - whether that’s on the stage or the plate.

“Chefs of the House is an epic celebration of our chefs’ diverse talent and a uniquely personal way to experience their individual food philosophies.

“We can’t wait to invite guests in to experience the wonder and possibility of the Opera House, and the culinary artistry within.”

Each Chefs of the House menu will feature a signature dish that will also be available at their respective venues at the Opera House throughout August.

Winter Harvest Symphony from Danielle Alvarez (Yallamundi Rooms culinary director) will run on August 1-2. It will be an ode to the art of seasonal gastronomy with matched wines selected by sommelier Louella Mathews. 

Dreamtime by Mark Olive will run on August 8-9 will fuse native ingredients with contemporary cooking techniques and music from First Nations performers Marimayi. 

The Icons of Bennelong with Peter Gilmore will be held on August15-16 and will explore 50 years of Bennelong menus, showcasing premium Australian produce with paired fine wines. 

“It's an absolute honour to represent Bennelong and our incredible team for Chefs of the House," says Gilmore. 

The final dinners will be Ocean to Table by Matt Moran on August 29-30 with chef Moran reimagining the ‘Paddock to Plate’ philosophy he helped pioneer in Australia. The menu will be built on sustainably and locally sourced seafood served on bespoke plates glazed with crushed mollusc shells from third-generation ceramicist Sam Gordon.

“I’ve curated a menu that features some of my favourite seafood from around Australia," Moran says.

For details: https://www.sydneyoperahouse.com/chefs-house

Byron Bay turns on the style for a 10-day gourmet festival

Byron Bay is calling out to food and wine lovers with the Caper Byron Bay Food & Culture Festival returning in May. 

Local favourite the North Byron Hotel will be the major venue with a line-up curated by chef Louis Tikaram.

The 10-day event runs from May 17-26, encompassing two weekends, and features local produce, restaurants, and arts and wellness communities of the Northern Rivers.

Key chefs and restaurants involved include David Moyle from Salty Mangrove (the inaugural festival organiser), Darren Robertson from Three Blue Ducks, Jason Saxby from Raes on Wategos, Ben Devlin from Pipet, Matt Stone from You Beauty, Mindy Woods from Karkalla, Karl and Katrina Kanetani from Beach Byron Bay, Pepsi Nakbunchuay from Bang Bang, Robbie Oijvall from Lightyears, and Marcello Polifrone from Harvest.

The highlight of the festival will be the We Like to Tiki official closing party at North Byron Hotel, where Tikaram, Jake Kellie (Arke, Adelaide), Ross Magnaye (Serai, Melbourne), and Jedd Rifai (North Byron Hotel) will serve Pacific-style snacks cooked over an open fire, paired with refreshing drinks.

Attendees are encouraged to dress loud and dance the night away to live music and DJs with the closing after-party kicking on late.

"We have a lot of fun activities lined up and look forward to welcoming festival goers as they join our community gatherings.” says Rifai, licensee of the North Byron Hotel.

Tikaram is equally enthused, saying: "Being part of the first-ever Caper Festival as a guest chef back in 2022 was a blast, and now I'm stoked to come back home to Byron Shire and curate. 

"With heaps of mates in the chef and supplier scene and top-notch produce at our fingertips, we've got some cracking events lined up. I can't wait to get stuck in and show off what we've got cooking."

Key events include the Taste the Cape official opening party held at Three Blue Ducks.

Elements of Byron, a beachside resort, is the official hotel partner and is offering 15% off the best available rate across the festival dates with discount code CAPER.

For full details see caperbyronbay.com