Nine restaurants where coal, ironbark and open flame do the cooking instead of a gas line, from a Surry Hills chef who trained in Spain to a Cabramatta steakhouse with meat dry-aging behind glass.
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NOT EVEN OUR KITCHENS ARE SAFE FROM AUTOMATION — HOW MACHINE-MADE FOOD IS WORKING ITS WAY INTO THE MAINSTREAM
From robot waiters to automated espresso machines, food automation is no longer a novelty. Here's how it's quietly reshaping Melbourne's cafes, restaurants and noodle shops, in Auckland
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OPEN-FLAME RESTAURANTS THAT COOK WITH FIRE AND SMOKE
Nine restaurants where coal, ironbark and open flame do the cooking instead of a gas line, from a Surry Hills chef who trained in Spain to a Cabramatta steakhouse with meat dry-aging behind glass, in Brisbane
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NEIGHBOURHOOD RESTAURANTS THE LOCALS TRY HARD TO KEEP SECRET
Nine neighbourhood restaurants locals would rather you didn't find out about, from a Collingwood taverna with no menu to a Paddington bistro carving duck tableside, in Melbourne
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MARKETS WHERE YOU CAN DO YOUR WHOLE WEEKLY FOOD SHOP IN ONE GO
Nine markets where a full trolley's worth of the week's shopping is just as much the point as the wander, in Sydney
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IT GIRL DESIGNER CECILIE BAHNSEN'S WHIMSICAL ASICS SNEAKERS ARE BACK FOR SPRING 2026
These sculptural kicks are landing in a pair of muted tones, in Wellington
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