Reymond siblings launch Frédéric + Fred’s Bar
The European restaurant and bar mark the third (and fourth) concepts from the Reymond restaurateurs.
Navigating branding in hospitality
Commune Group's Simon Blacher on developing a cohesive brand.
Bake Bar opens fourth Sydney venue
The store specialises in gluten-free and organic sourdough breads, pastries and cakes.
Women in Hospitality farm tour
Attendees will head to the Southern Highlands to visit a sustainable farm and an orchard.
Hunter Culinary Association’s Autumn Seasonal Lunch
Guests will enjoy a three-course meal prepared by executive chef Michael Watson.
Time Out Sydney Bar Award winners
Old Mate’s Place in the CBD took out the coveted award for Best New Bar.
Ribs & Burgers partner with Beyond Meat
The innovative plant-based burger patty looks and tastes like meat.
Gin Palooza launches in Sydney
The two-day event will host distillers including Archie Rose, Hemp Gin and Karu Distillers.
New head chef at Park St Dining
Greg McFarland previously worked at Melbourne's St Ali and Kettle Black.
Song Kitchen appoints new head chef
Elizabeth Mason previously worked at restaurants in Hong Kong and the UK before joining the not-for-profit venue.