Interviews Articles
Inside Dorsia Byron Bay: a unique venue blending Japanese omakase, woodfire cooking and modern Australian cuisine. Discover native ingredients, live fire techniques and intimate fine dining redefining...
Kadota’s Chef Patron on leaving Michelin-star Japan for Daylesford, embracing omotenashi hospitality, slow fine dining and seasonal local produce. Discover how Japanese philosophy and regional Victori...
From superyachts in the Mediterranean to a Chef Hatted restaurant in Noosa, Lanai’s Executive Chef shares insights on luxury dining, sustainable seafood, native ingredients, kitchen culture and the fu...
Fresh off a historic debut, Executive Chef Connor Bishop is redefining regional South Australian dining with intent-driven, sustainable cooking. From tallow brioche to hibachi-grilled ox tongue, this ...
Meet five Chefs shaping New Zealand dining: Mijita’s Latin soul in Hawke’s Bay, Rob Hope-Ede’s rise from kitchen hand, Sean Connolly’s sunny nostalgia, Josh Emett’s seasonal precision and Tala’s Samoa...
A humble staff meal from Bali becomes a deeply personal signature dish in Tasmania. Dea Pradnya and Ngurah Wisnu’s Crayfish Lasagna blends memory, resilience, and kitchen family — a quiet tradition bu...
Smoked swordfish, eggplant, raisins and pine nuts — this pizza is a love letter to Sicily. At Ciccio’s, Chef Emanuele Malara reimagines his mother’s iconic dish from Messina, turning memory into flavo...
A light, citrusy twist on a classic — this limoncello tiramisu has been passed down through generations. Made with Ambra Limoncello, it’s a family recipe that brings sunshine, memory and Southern Ital...
A heartfelt thanks to our esteemed Editor, honouring nearly a decade of leadership at AGFG and over 50 years in journalism....
Discover how Melbourne’s Akaiito and basement izakaya Ototo navigated 2025 with Chef-led omakase, signature robatayaki and quiet resilience. Winston Zhang shares a grateful look back and a hopeful tas...
A treasured Korean dumpling recipe passed down through generations finds new life on the Gold Coast. Discover how one family keeps their culinary heritage alive each holiday with hand-folded galbi dum...
Top Aussie Chefs reveal the festive dishes that define their Christmas - from rum-glazed ham and Fijian kokoda to Chilean brisket, pigs in blankets and Korean fried chicken - plus the memories and rit...
Executive Chef Jacopo Degli Esposti blends French technique with Italian heritage at La Madonna in Next Hotel Melbourne, crafting a soulful, diaspora-inspired menu that celebrates mastery, memory and ...
Uncover how Chef Paawan Engineer’s global journey - from India to world-class hotels - has shaped Mill Place Merchants and Cuff. A story of heritage, discipline and authenticity redefining Melbourne’s...
A new generation of Australian Chefs is reimagining the flavours of their childhood. From nostalgic desserts to modern gluten-free twists, seven cooks share how they honour tradition while creating fr...
Discover Lanai Noosa’s Chef Ryan Fitzpatrick and his journey from superyacht galleys to coastal fine dining. Inspired by the ocean, he creates fresh, honest dishes that capture the true spirit of Noos...
Discover the story of Singapore’s legendary chilli crab through Chef Lan Kenny of Harry’s Sydney. From spice-filled memories to secret family recipes, learn how this iconic dish became a culinary symb...
From family kitchens to life-changing travels, seven of Australia’s top Chefs share the heartfelt memories that sparked their love of food and shaped their careers in the kitchen. Discover the stories...
Discover the best Chef Chats of 2025 as AGFG spotlights five standout Australian Chefs. From Melbourne to Hamilton Island, explore their journeys, inspirations and culinary philosophies shaping Austra...
From Michelin-starred refinement to the roar of open flame, Thomas Brimble has forged a culinary identity defined by passion, patience and respect for the fire. At Hunter & Barrel, that flame burns br...