Eating out
An ex-Icebergs chef is making some of Brisbane’s best porchetta focaccia
Jacopo Corbetta might be used to cooking for Sydney’s in-crowd, but he’s now applying that precision to this majestic but homey sanger in the southern suburbs.
- Matt Shea
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Landing brings precision-baked pastries to seaside Scarborough
In a light-filled, locally inspired space, it’s serving croissants, pain au chocolat and gochujang scrolls, along with sourdough, focaccia and fresh-made sangers.
- Matt Shea
Japanese sando and vinyl cafe Supernova announces sudden closure
What began with a bang in the Valley has ended just 14 months later, its demise linked to the sale of a nearby sister venue on James Street.
- Matt Shea
Iconic Paddington eatery takes to the stage at this year’s Brisbane Festival
Joshua Hinton’s A Place in Sultan’s Kitchen is, literally, dinner and a show. But it also taps into the rich migrant stories behind much of the food we eat.
- Matt Shea
Tassis Group to bring wood-fired Cantonese to James Street precinct
It’s turning the old Campos and City Winery space into a moody, semi-hidden diner that serves everything from traditional Peking duck to a dan dan ragu.
- Matt Shea
- Exclusive
- Food
Rick Shores team to launch venue in heritage Brisbane apartment block
The old Merivale apartments are being transformed into a 110-seat venue with nine distinct dining and bar areas.
- Matt Shea
This halal Underwood shop will rekindle your love of steak sangers
Perfectly cooked wagyu, shokupan, fries, Swiss cheese and pecorino. There’s nothing extraneous about this creation. It might just be the perfect steak sandwich.
- Matt Shea
- Exclusive
- Food
Coming soon: a hidden 3am cocktail contender for 2025’s best new bar
A seasoned industry veteran is spearheading a New Orleans-inspired cocktail bolthole that will shake with music and stay open until 3am seven days a week.
- Matt Shea
One of Brisbane’s best sushi restaurants is finally complete
It opened in 2021, but not to the owner’s original specs. “When you walk in now, there’s that sense of arrival.”
- Matt Shea
Expect queues out the door at this hot new King Street patisserie
Dedicated to buttery kouign-amann, it’s also serving fresh-baked danishes, sourdough croissants, as well as flaky house-made sausage rolls and pies.
- Matt Shea
Agnes Bakery successor unveiled in New Farm
Expect all the fire-licked breads and pastries you’ve become accustomed to queueing for, and a full-service cafe menu featuring elevated brunch dishes.
- Matt Shea
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