It’s the summer of frosé. Almost every new restaurant or bar opening I’ve been to in the last month has been serving up this pink adult equivalent of an alcoholic slushie. I’m sure it won’t be long until I’ll be embarrassed to be seen drinking frosé but for now its sweet and chilled and really
After the depressing US election results a little comfort eating was in order. New opening Bedford Street in Collingwood fits the bill with the deep fryer on high rotation along with some classic US dishes. The restaurant on the corner of Bedford and Johnson street has a prime corner position with big windows letting in
It’s the holy grail of anyone who is a parent. Somewhere cool to eat, drink, socialise and also bring your rug rats along. Which is why Stomping Ground opening up in Collingwood is pretty much the most exciting thing to happen in Melbourne all year. Located in a series of converted warehouses in Collingwood’s back
Tasmania has been having a moment for a while now. All that clean air and fresh and fabulous produce is a great lure for foodies but two people who were onto Tassie well before the rest of us are Peter Leary and Philip Kennedy, the owners of Pure South Dining restaurant in Southbank. Pure South
If you’re like me, you’ve probably walked past the building hundreds of time and haven’t paid it any attention. When I heard the newest cafe from the team behind Top Paddock and Kettle Black was opening in a converted power station right near Southern Cross Station, I just couldn’t picture where it could be. Sometimes
From coffee in the morning to cocktails at night – newly opened Holla is looking to bridge the divide between cafe, restaurant and bar. The converted warehouse space still has an industrial feel to it with exposed piping and an unfinished ceiling but a simple geometric mural and lots of greenery spruce things up.
Like that 80’s classic the mullet hairstyle, Lady Carolina in Brunswick is all serious up front and party out the back. You enter a breezy, large room with lots of polished timber and almost a beach house feel. Keep wandering through to the outside courtyard and you hit the bar area with synthetic grass and
I increasingly feel overwhelmed by too much choice so what a relief to eat at Marion where the food menu is limited to a dozen dishes marked up on the white washed wall. Marion is first and foremost a wine bar so the wine list is much more extensive but it is also Andrew
High end restaurants in Australia are embracing native ingredients but Tasmanian pepper berry and kangaroo are harder to come by in local cafes, restaurants and pubs. The Crafty Squire which launched last week in the City (a revamp of the Portland Hotel) is showing that Attica isn’t the only place you can order wallaby.