Whether you ask the owner of the world’s oldest restaurant or a consumer psychologist, the key to restaurant longevity remains the same. But how do “middle-aged” restaurants survive when diners only obsess over new openings and institutions?
Malaysians are queuing for char kway teow at Kakilang, a Melbourne restaurant run by a Penang family who has been making sesame oil since the Qing Dynasty era.
One day you’re barbecuing adana for locals in your father’s legacy, the next YouTuber Mark Wiens tells 10 million people, “Kömür was one of the best meals and best restaurants I ate at in Melbourne.”
Fitzroy’s Tamura Sake Bar has opened a two-storey izakaya and Japanese bluestone pub on Smith Street with beer-friendly snacks, sushi, original cocktails, live music and even a lounge warmed by a fireplace.
This father-son team went from serving Turkish food in a garage without running water to opening two restaurants in two years.
The Korean diaspora crosses town to eat bansang for breakfast at this a 24-seat Melbourne cafe. It's so popular, a second restaurant will open in the CBD in June.
Passover is steeped in food traditions, but you don't have to be Jewish to enjoy them. Here's an education, plus where to eat Passover dishes in Melbourne.
Japanophilia in overdrive. Spain rising. Dinner party restaurants. Game, offal and anti-delivery. These are just some of the food trends Seasoned Traveller anticipates for 2023.
There are plenty of Mexican restaurants in Melbourne, but only a handful offer authentic, traditional dishes.
Nazar restaurant in Kew was a coin toss away from being Colombian. Now a fine-dining chef is turning Turkish classics into modern dishes matched with wine.
Over the last 60 years, cheese has become one of the most popular foods in South Korea, thanks to war, globalisation and a social media phenomenon known as “matjip”.
When chef Juan Berbeo couldn’t find Colombian cheese to put in his hot chocolate at his Melbourne restaurant, he turned to Australian dairy.
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