Matt Moran is bringing an 80-seat Chiswick pop-up to Splendour in the Grass

For the first time ever Matt Moran will be taking his iconic Sydney restaurant Chiswick and hosting a 80-seat pop-up iteration at this year’s Splendour in the Grass. The iconic three-day festival will no doubt benefit from Moran’s planted-to-plated approach which has seen Chiswick, both the original in Woollahra and the extension at the Art Gallery of NSW, become one of Sydney’s most celebrated and consistent dining institutions.... Read More | Share it now!

Boost Juice are now serving Vegemite smoothies across Australia

“We’re always looking to think outside the square when it comes to product development”, said Chief Marketing Officer of Boost Juice Joanne Bradley. And outside of the square they have most certainly thought this time, with the ubiquitous juice brand introducing new flavour The Vegemite Boost. It obviously contains Australia’s most divisive (to non-Australians anyway; it’s delicious in small amounts) spread, and while you may think it sounds disgusting, it actually seems like it could work.... Read More | Share it now!

10-day food festival Tasting Australia is planning an epic Kangaroo Island event (Adelaide)

Returning with an extended program this year, Tasting Australia will once again thread through the majestic surrounds of Adelaide beyond with a culinary experience led various chefs, winemakers, distillers and producers. The unique multi-day gastronomic celebration, which highlights not only South Australia’s exceptional beauty but also tastes from around the country, will include various events such as the essential “Tasting Australia Airlines” which is a full-day itinerary for guests on Kangaroo Island blending the stunning location with a world-class program designed by award-winning chefs, winemakers, distillers and producers.... Read More | Share it now!

Deliveroo have dropped their minimum spend to $10

Food delivery service Deliveroo have made a pretty big change to the way they do things in some of their most popular service areas across Australia, dropping the usual – and often frustrating – $25 minimum spend to $10. That means singles ordering delivery won’t have to order excess food just to get their order over the line, and with some of the best casual eats in the country on the service’s radar, that’s a pretty big win.... Read More | Share it now!

Adelaide is getting South Australia’s very first beach club

Those in South Australia won’t need to travel to South-East Asia or Europe to soak up the vibes of a good ol’ beach club when Glenelg favourite Moseley Bar and Kitchen opens up the ambitious new Moseley Beach Club after five long years of planning. The 350-capacity venue will be spreading out across 750sqm of beach space just north of Glenelg Pier come mid-Jan, breaking out the luxurious sun lounges, double day-beds and umbrellas right next to a dedicated bar and kitchen as well as a live music program.... Read More | Share it now!

You can now earn Qantas Frequent Flyer Points at Rockpool Dining Group venues

It seems Neil Perry has merged two of his closest relationships into one epic, industry-first partnership. The renowned chef has long had a close working relationship with Qantas, which he has now fused into the ever-growing Rockpool Dining Group – of which he is Culinary Director – with a special treat for point-lovers all across Australia. If you haven’t guessed by now: customers can now earn and use Qantas Frequent Flyer points at any of the 60+ restaurants in the hospitality group’s national portfolio.... Read More | Share it now!

Deliveroo Editions: Australia’s first delivery-only kitchen unites Melbourne’s food scene

Popular food and drink delivery service Deliveroo has officially taken a giant step forward for their brand with the introduction of Deliveroo Editions, a game-changing concept that’s already seen great success throughout the UK, Europe and Asia. Basically it’s Deliveroo’s own stand-alone communal kitchen strictly dedicated to creating food for home delivery, created with the aim of meeting customer demand for more selection and less wait, essentially allowing restaurant partners to focus on expansion, innovation and distribution with lower risks and minimal rent. It’s a win for pretty much everyone.... Read More | Share it now!