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Articles by Amy Northcott
1849 Darlinghurst Cottage Revitalised
“I’ve really been drawn to inner-city terraces, I think they have so much more character and soul than a new-build apartment,” says Sam Eggleton, a health IT learning and development manager. His inner-Sydney cottage certainly ticks the character box. Built around 1849, it was first used as accommodation for the wardens of the Darlinghurst Gaol, before becoming an active sex-worker premises during the area’s time as the city’s famous red light district.
Amelia Birch on inclusion and learning in wine
A visit to Famelia isn’t your typical wine experience – and that’s exactly what Owner Amelia Birch wants. Birch is rejecting the sometimes-daunting process of purchasing or ordering wine in favour of one that is inviting and, most importantly, approachable for any level of vinous knowledge. “Famelia is intuitive and it’s consumer focused,” she says.
Mastering the highball
The highball is one of the most straight-forward cocktails in the book. Simply combine one part spirit with two parts soda and throw in an ice cube — your cocktail is served. While it may look ‘easy’, there is more to the highball than meets the eye. The drink’s format allows plenty of creative space for bartenders to experiment with different spirits, mixers, and garnishes. Hospitality covers highball options at Moku and The White Horse in Sydney, and Molly in Canberra.
Everything you need to know about the pomelo
The pomelo, aka Citrus maxima, takes out the title of the largest member of the citrus family. The fruit can grow to the size of a basketball and comes in around 22 varieties. Pomelos are part of a group of non-hybrid citrus, which are used to cultivate fruits such as grapefruits, oranges, and tangelos. The citrus is believed to have originated in South-East Asia, where it is still widely enjoyed today for its rind, flesh, and juice.
How to design a commercial kitchen and select the right equipment
In the fast-paced industry that is hospitality, having efficient and reliable equipment is as important as ever to ensure your business is operating at its full potential. So when it comes to designing a commercial kitchen for your venue, its vital to take the time to consider the equipment you’re choosing. There are many factors to consider: price, materials, durability, size, and function are just a handful.
Why Fior is the restaurant Gymea was missing
Rebecca Fanning and Tristan Rosier’s Jane and Arthur are staples in Sydney’s inner-city dining scene. But earlier in the year, the duo announced they would open a restaurant outside of Surry Hills for the first time. Gymea has recently welcomed many new venues to the area, with Fanning and Rosier long acknowledging the potential of the Shire.
Low-waste bar Closed arrives in Newcastle
Newcastle has welcomed a new culinary addition in the form of low-waste bar Closed which has landed in the suburb of Islington. Former Subo talent Alannah Miceli is spearheading the culinary offering which is being tagged as ‘raw, rotten, and loud’ and showcases nose-to-tail and root-to-leaf low-waste techniques. “In the Hunter Region we have access to beautiful local produce that needs to be championed.
Josh Raine is taking over The Bluedoor Surry Hills this month
Former Tetsuya’s talent Josh Raine is currently hosting his pop-up dining series A Spot of Raine at The Bluedoor Surry Hills in Sydney. Raine is serving up a seven-course menu as part of the pop-up which is on now until Sunday 28 July. The menu draws on Raine’s travels around England, Japan, and Australia plus his career working in renowned Michelin-starred and hatted restaurants including Le Manoir aux Quat’Saisons plus a six-year tenure at the iconic Tetsuya’s.
House Made Hospitality reveals new details on four-venue precinct at Sofitel Sydney Wentworth
After its announcement earlier this year, House Made Hospitality has revealed more on what guests can expect at its four-venue precinct at Sofitel Sydney Wentworth which is slated to open in September at the northern end of the CBD.
Applejack Hospitality to open second Rafi venue at Urbnsurf Sydney
Applejack Hospitality is set to swing open the doors to the second location of its popular North Sydney eatery Rafi as part of Urbnsurf Sydney at Olympic Park. Slated to open on 25 July, Rafi Urbnsurf will be an extension of the group’s North Sydney flagship and will serve the venue’s serve signature dishes alongside some new additions.
Former Sepia talent to spearhead Etymon Project's Walker Street precinct - hospitality
Ex-Sepia and The Gantry chef Rhys Connell has been revealed as the executive chef for Etymon Project’s incoming Walker Street precinct in North Sydney. Connell will lead the culinary offering across the four-venue precinct, which features bakery and wine bar Sol; providore Una; bar and lounge Soluna; and Japanese eatery Genzo. The Newcastle-born chef has worked under Martin Benn and Vicki Wild at Sepia; at Chris Lucas’ Society Restaurant; and most recently at The Gantry at Pier One.
Mediterranean-inspired restaurant and bar Orlo arrives in Collingwood
Melbourne’s Collingwood has embraced a new culinary addition in the form of the three-storey, Mediterranean-inspired restaurant and bar Orlo. Located in the historic Dyason Cordial Factory on Oxford Street, the venue hosts a ground-floor dining room, enclosed courtyard, private dining mezzanine, and basement bar named Cordial Club.
Manu Fieldel to launch bistro at Sydney's the Red Lion Hotel - hospitality
Celebrity chef Manu Fieldel has announced his latest venture Bistro Red Lion by Manu which will open at the Red Lion Hotel in Sydney’s inner west this month. Slated to open on 12 July, Bistro Red Lion will be located upstairs at the Rozelle pub which has been undergoing extensive renovations for the last eight months led by owners Laundy Hotels (Watsons Bay Boutique Hotel, Woolly Bay Hotel).
Adelaide's Restaurant Botanic welcomes new executive chef and menu - hospitality
Jamie Musgrave has been appointed as executive chef of Adelaide’s Restaurant Botanic and will launch a new menu to mark the occasion on 18 July. The Western Australian-born chef joined Restaurant Botanic in 2021 and worked under departing executive chef Justin James on the venue’s award-winning offering that champions Australian produce teamed with theatrical and eye-catching presentation.
New details on Ross and Sunny Lusted's incoming Melbourne venues - hospitality
Back in May, restaurateurs Ross and Sunny Lusted announced they will be opening their first Melbourne venues later this year. More details have been revealed about the two openings which are slated to launch in spring at the Paris-end of Russell Street in the Melbourne CBD. Marmelo will be the duo’s 90-seat restaurant and private dining room which will feature an open kitchen equipped with a custom-built charcoal grill and wood oven.
An exploration of classic desserts across the globe
Finishing off a dining experience with something sweet is a universal practice across the world. Whether it’s crème brûlée, bingsu, or tiramisu — each cuisine has its own classics for diners to leave a restaurant on a sweet note. Just like savoury dishes, classic desserts play an important role, ultimately showcasing the foundations of a cuisine as well as its traditions, techniques, and ingredients.
Taste Port Douglas returns with star-studded chef line-up
Far North Queensland’s Taste Port Douglas festival is returning for its 8th year with a stellar line-up of events featuring some of the country’s top culinary talents. The festival will be held from 8-11 August with a program of masterclasses, long lunches, parties, fire-kissed meals, and more across both Port Douglas and Cairns.
Fitzroy's Rocco's Bologna Discoteca welcomes Samantha Medeiros as head chef - hospitality
Modern trattoria Rocco’s Bologna Discoteca has appointed Canada-born talent Samantha Medeiros as head chef. Medeiros comes from Toronto, Canada where she underwent her culinary training before landing roles at her local Italian restaurant and then across France and Hong Kong. The chef then returned home to Toronto to work as sous, then head chef of local La Palma, before relocating to Melbourne in late-2022.
Hospitality project Nourishing Habitat arrives in Byron Bay
Located in the previous Barrio Byron Bay space, Nourishing Habitat is the latest hospitality venture by restaurateurs Utky Ayhan (Foxy Luu’s, Sefa Kitchen) and Nicholas Degryse (Pure Hospitality Group). Nourishing Habitat is set to be a multi-venue operation in the one building, with the first of the three planned venues Commune Canteen opening this week. “Nourishing Habitat is more than just a hospitality concept; it’s a dream project loaded with purpose.
Hawthorn's The Beehive set to reopen next month - hospitality
Restaurateurs Julien Moussi and Tony Pantano of Only Hospitality group are gearing up to reopen Hawthorn pub The Beehive next month. It’s been 15 years since the Bakers Road site traded as a pub, and is a project close to the hearts of both Moussi and Pantano with the venue a go-to watering hole for the duo during their 20s. “Since The Beehive’s closure more than a decade ago, it left a bit of a void for a trusty local.
Melbourne's Maha Restaurant welcomes Diego Huerta as executive chef - hospitality
Diego Huerta has been announced as the new executive chef of Middle Eastern eatery Maha Restaurant located in the Melbourne CBD. The Mexico-born chef studied at Ferrandi Paris cooking school, before landing positions at Michelin-starred venues such as Paris’ Relais Louis XIII and Pavillio Ledoyen, and Geranium in Copenhagen. Huerta moved to Melbourne in 2020, and worked as senior sous chef and executive chef at Lûmé where the venue was awarded two hats by Good Food during his tenure.
DAP & Co. to relaunch Brisbane's Naldham House - hospitality
Hospitality group DAP & Co. (Popolo, Gresham Bar, Walter’s Steakhouse & Bar) have announced they will be opening Naldham House next month as part of Dexus’s $2.5 billion waterfront Brisbane project. The heritage-listed, three-storey building on Mary Street has undergone extensive renovations and will reopen hosting three hospitality concepts. The first two concepts that have been revealed are Naldham House Brasserie & Terrace and Club Felix which are both slated to open mid-July.
Two chefs on the versatility of kangaroo meat
It doesn’t get any more Australian than kangaroo, does it? Our national emblem is synonymous with our country’s culture, outback, and cuisine. Chefs across the country have long been looking to the local protein to craft classic dishes as well as develop new creations. Whether it’s a tartare, an alternative steak option, or a stock base, kangaroo is a versatile protein.
Ruby Dining arrives in Melbourne
Operator Venues’ Valerie Fong and Randy Dhamanhuri (Operator25, Makan Restaurant, Middletown Cafe) have teamed up with former Cumulus Head Chef James Cornwall to launch Ruby Dining in the Melbourne CBD. The all-day venue is inspired by the theatreland brasseries of New York and London, offering breakfast all the way through to late-night options.
Meet Shell House's new head chef Brad Guest - hospitality
Brad Guest has worked in the kitchens of some of Sydney’s most acclaimed restaurants — Sepia, Bilson’s, Sixpenny, Oncore by Clare Smyth, and Cafe Paci are just a few. There’s no doubt the chef has built a solid skillset over the years, which made him the top candidate for the head chef role at Shell House. Guest speaks to Hospitality about his culinary experiences, taking over the kitchen of a multi-venue concept, and what diners can expect from his launch menu at Shell House.
Sydney's Bronte to welcome neighbourhood eatery Table Manners - hospitality
Bronte in Sydney’s east will have a new culinary addition in the form of European-influenced neighbourhood restaurant and bar Table Manners. Slated to open in late-Winter, Table Manners is being spearheaded by Sydney hospitality figure Alex Cameron who is known for his work with Franca, Parlar, and Armorica and most recently as consultant on Bobby’s in Cronulla and Bartiga in Double Bay.
Chris Lucas and Cbus Property to open two Melbourne restaurants
Restauranteur Chris Lucas is teaming up with property investor and developer Cbus Property to open two new concepts in the Melbourne CBD. The two restaurants will be part of the new-build $1 billion commercial office tower on 435 Bourke Street. The concepts which are yet to be named are planned to be a modern Chinese eatery and Mediterranean-inspired restaurant.
Mossy Point's The Oaks Ranch welcomes new head chef - hospitality
Drew Tweedie has been appointed as head chef of The Oaks Ranch’s in-house restaurant Arlo on the New South Wales South Coast. Tweedie comes from time at venues including Jameson’s on The Pier Seafood Restaurant at Bateman’s Bay; North Street Café & Bar at Bateman’s Bay; The Rivermouth Café at Tomakin; and Club Malua at Malua Bay. The Broulee-born chef and avid fisherman has crafted a seasonally focused menu for Arlo, championing locally grown and farmed produce.
How venues are rewriting the sherry narrative
It’s safe to say it’s been a while since sherry was a sought-after drink. Perhaps it’s the association with older generations, assumption it’s sickly sweet, or lack of understanding about what it actually is. But drinks professionals around the country have commenced an education piece to show people how much the fortified wine can bring to the table (or the bar).
Jacinto Group debuts Finn Poke and Two Yolks in Brisbane
The Jacinto Group’s poke bowl outlet Finn Poke and burger venue Two Yolks have both arrived in Brisbane’s Southbank this week. The two stores have opened next door to each other on Southbank’s Grey Street. It’s the flagship store and fifth location for Finn Poke which has outposts across Byron Bay, Sydney, Burleigh Heads, and Broadbeach.
Gluten-free Mexican eatery debuts on Melbourne's Hardware Lane - hospitality
The 100 per cent gluten-free Mexican eatery Hotel Nacional has swung open its doors on Hardware Lane in the Melbourne CBD. The five-level rooftop bar and restaurant is located in the former Campari House space and is the work of the operators behind Earlwood’s Repeat Offender and St Kilda’s Rufio. “We wanted to create a venue unlike anything else in the city. You walk up the stairs and you are transported to another location across the globe,” says Taylor Granchi.
How to cook with lovage
Lovage or Levisticum officinale is part of the Apiaceae family which also includes carrot, celery, coriander, and dill. The perennial herb is believed to have originated in the Middle East before spreading across South-East Asia, North and South America, and Europe. Today, it is widely cultivated across the world for its edible leaves, roots, and seeds. Growth and harvest Lovage seeds are best sown in spring.
Italian eatery and bar Hamilton to open in Sydney's Potts Point - hospitality
Potts Point in Sydney’s inner-east is set to welcome new Italian restaurant and bar Hamilton on 11 June. The new venue is the work of restauranteur Hamilton Kings, who is also behind Honkas Bar + Eats, Pizza Autentico, Chilterns Catering, and Bondi Social. Hamilton will open in the former Honkas Bar + Eats space on Roslyn Street which has undergone renovations for the new opening.
Roaring '20s speakeasy Brooksy arrives in Sydney - hospitality
Hidden speakeasy Brooksy has swung open its doors on George Street in the Sydney CBD. The 55-seat venue is inspired by the sophistication and fun of the roaring 20s, equipped with velvet curtains, marble counters, and art-deco furnishings designed by Like Minds (formerly known as Guru Projects).
Discover the world of Filipino breakfast dishes
For most of us in Australia, breakfast is the first and arguably most important meal of the day. But over in the Philippines, breakfast plays a much larger role in daily life. “Breakfast is more than just a meal — it is a celebration of family and togetherness,” says Arone Dizon, owner and chef of Lazza.
Sydney's Hills District to welcome Mediterranean-inspired eatery Ciel - hospitality
Restaurant and rooftop fine diner Ciel is slated to arrive at the Infinity Park precinct in Sydney’s Norwest this August. Ciel will be spearheaded by Chef Joshua Mason who also owns Quoi Dining in the Norwest area, and has trained at Michelin-star venues such as Atelier Crenn and Coi in San Francisco. “We are bringing social back to The Hills District, introducing a touch of luxury and excitement to the area.
Mexican eatery Gitano arrives in Sydney's Double Bay - hospitality
Mexican restaurant and bar Gitano has swung open its doors on Cross Street in Sydney’s Double Bay. The food offering is being led by Head Chef Alvaro ‘Clark’ Valenzuela who is known for his work at Pott Point’s Chula, along with Zepeda, Alegre Bar and Dining, Bodega 1904, and Mañana. The Gitano menu champions the versatility of Mexican cuisine, with a particular focus on dishes hailing from Mexico City, Oaxaca, Puebla, the Yucatán Peninsula, and the coastal regions of Mexico.
Adrian Richardson's La Luna Bistro to close in Melbourne - hospitality
Adrian Richardson’s Carlton bistro La Luna will hold its last service on 3 August after 25 years in the Melbourne dining scene. Opening in 1998, La Luna Bistro has been a local favourite in Carlton, serving a classic bistro offering championing local produce and season-led dishes. Richardson says the decision to close La Luna Bistro comes as he turns to new opportunities as well as the need to focus on his other venues Pasta Bambino in Brunswick East and Maestro in Geelong.
Nestlé Golden Chef’s Hat Award alumni share their career advice
Telina Menzies, group executive chef, Australian Venue Co. Competed: 2001–2003 My advice is to get involved and submerge yourself into everything the industry has to offer. You’ll make connections and relationships that will open plenty of doors to get you started. A light-hearted motto I like to still use is, “Fake it till you make it baby”. Because even if you don’t feel ready, it’s all about learning and experience — never let the fear of failure hold you back.
Orange's Rowlee Wines opens restaurant and bar - hospitality
Rowlee Wines in New South Wales’ Orange region have swung open the doors to its new restaurant and bar space. Located at the winery’s award-winning cellar door, Rowlee Dining & Bar features a 40-seat dining room, 20-seat lounge, 20-seat bar, and 20-seat verandah. The culinary offering is being curated by UK-born Head Chef Simon Furley who most recently comes from a position at Homage and Beechmont Estate in Queensland’s Scenic Rim.
Grey Goose's Le Martini launches at Crown Melbourne - hospitality
The world’s first standalone Grey Goose bar Le Martini is opening today at Crown Melbourne. The 34-seat bar will host a roster of internationally acclaimed bartenders, starting off with Dale DeGroff who is known for his work at New York’s Rainbow Room in the 1980s. DeGroff’s debut martini menu includes the Harry’s Original inspired by the 1888 Harry Johnson martini; the Grey Goose Millennium dry; and the French-inspired Grey Goose Martinié Speciale.
Meet the latest innovations in Hospitality tech
There’s no question technology plays an integral role in the success of a hospitality business. From tailoring rosters and integrating POS with bespoke food delivery platforms to compliance management and everything in between, there is a lot to think about. But it’s important operators make the time to research the market and invest in platforms that make life easier — running a venue is stressful as it is, so why not streamline where you can?
Milpa Collective and WXT Group launch Cancun Boat Club in Sydney
Late-night 80s-inspired margarita bar and Mexican diner Cancun Boat Club opens today in Sydney as part of the Quay Quarter Lanes precinct in Circular Quay. It’s the first venue from the team-up of hospitality groups Milpa Collective (Bar Lucia, Santa Catarina, Calita, Carbon, Taqiza) and The WXT Group (Wings and Tins, La Farmacia, Mrs Palmer Sandwich).
The Gambaro Group to open Black Hide at The Star Brisbane
The Gambaro Group has announced it’ll join the line-up of hospitality venues set to open at The Star Brisbane with Black Hide Steak & Seafood By Gambaro. The 240-seat restaurant will be located on The Terrace and will be the largest venue in that space. The restaurant will be an expansion of The Gambaro’s Group Black Hide by Gambaro located at the Treasury Brisbane which will remain open until the new site launches.
Luke Mangan returns to Melbourne with Bistrot Bisou
Restaurateur and Chef Luke Mangan is set to make his return to the Melbourne dining scene with his first venue in the city in more than a decade. Bistrot Bisou is slated to open early next month inside Hotel Indigo located on the corner of Flinders Lane and Spencer Street in the Melbourne CBD. The venue will host a relaxed French bistro and bar offering which will include classic dishes with a modern twist.
The Boathouse Group to open venue at Mona Vale Golf Club
The Boathouse Group is set to launch Mona Social at the Mona Vale Golf Club in Sydney’s Northern Beaches later this month. Mona Social will sit above the golf’s headquarters and will host an a la carte bistro restaurant, casual bar with a sporting section, pool tables, and golf simulator. The Boathouse Group Head of Culinary Mark LaBrooy and Head Chef Cameron Johnston (former Bathers Pavilion and Peterman) are leading the venue’s offering that is set to reinvent classic bistro dishes.
Etymon Projects to open two venues in Sydney's Martin Place - hospitality
The hospitality group behind Sydney venues Loulou Bistro, The Charles, and Poetica Bar + Grill are set to add to its growing portfolio with the opening of two venues in Sydney’s Martin Place. The two venues are slated to open later this year and will be part of the Sydney Martin Place Metro dining and retail precinct by Macquarie Group. Martin 21 will be the group’s all-day restaurant and bar which will serve a Mediterranean-style menu for both lunch and dinner.
Sydney's Tetsuya's to close after 37 years - hospitality
Tetsuya Wakuda’s eponymous Japanese fine-diner Testuya’s will close permanently in Sydney on 31 July. The news comes after the restaurant was set to relocate from its current Kent Street space due to redevelopments of the building. “Our plans to relocate Tetsuya’s to a new site after it closes at the end of July have unfortunately not worked out and I have made the very difficult decision to permanently close the restaurant after 37 years of business,” says Wakuda.
Top chefs headline Celebrating Culinary Careers event
Kagome and Echuca Regional Health (ERH) are hosting the Celebrating Culinary Careers event on 17 May at Morrisons Winery in Moama, New South Wales. The night will include a dinner experience featuring dishes from some of the country’s top industry names. These talents include Patissier and Presenter Adriano Zumbo; Good Chef Bad Chef‘s Adrian Richardson, Marina Bay Sands Singapore’s John Sloane, and Chef and Global Hospitality Consultant Glenn Austin.
Kolture Group launches Astro in Sydney's Barangaroo - hospitality
David Bae’s Kolture Group has swung open the doors to its latest venue Astro at The Streets of Barangaroo precinct in Sydney. Located in the former Soot space, Astro’s offering is inspired by Tokyo izakayas and the Korean barbeque venues of Seoul.
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