Merrylands venue confirms its evening service will continue after packed Ramadan sittings, alongside new dishes including burning cheese and sambousek cigars

After drawing packed crowds throughout Ramadan, Western Sydney restaurant  IFTAR  Merrylands has confirmed its evening service will continue beyond the fasting period, alongside a refreshed menu of new dishes.

The Merrylands venue first introduced the after-dark service during Ramadan to coincide with iftar, the breaking of the fast at sunset. It quickly became a popular gathering spot for families and large groups.

Founder Jeremy Agha says the response made the decision easy. “People kept asking if we’d keep opening at night once Ramadan finished,” he says.

“We were fully booked every single night, and there were a lot of people disappointed they couldn’t get in. It quickly became clear there was real demand for something like this in the area.”

With IFTAR Nights now continuing beyond Ramadan, the venue has also introduced a series of new menu additions, expanding the offering for evening diners.

New additions include:

• Mansaf rice: Slow-braised lamb shoulder served over fragrant spiced rice, finished with toasted almonds and walnuts. Served with a minty garlic cucumber yoghurt.
• Burning cheese: A molten slab of halloumi cheese and bubbling honey served with caramelised figs and dates, designed for tearing into at the table. Think of your favourite greek saganaki — only better.
• Sambousek cigars: Golden, crisp pastry cigars filled with spiced sumac lamb and pomegranate molasses, perfect for sharing.
• Fried fish sando: A stacked sandwich of panko crumbed whiting, crunchy onion and coriander tahini wrapped in a toasted brioche bun.
• Cheese and sojuk manoush: Fresh-baked flatbread topped with melted cheese and spicy sojuk sausage.
• Batata harra: Cubed potatoes, fried in tallow and tossed in a chilli coriander paste.

IFTAR takes its name from the Arabic word for the breaking of the fast during Ramadan. Agha grew up working in his family’s Lebanese bakery in Guildford before opening the restaurant in Merrylands.

With evening service now continuing and new dishes rolling out, the venue is evolving beyond its original daytime offering into a regular night-time dining destination for Western Sydney.

IFTAR Nights are continuing beyond Ramadan. For updates and menu highlights, visit @iftarsydney 

Address: IFTAR, Main Lane, Merrylands NSW 2160
Daytime service:
Monday to Sunday: 9:00 am to 2:00 pm
IFTAR Nights (evening service):
Monday to Sunday: 7:30 pm to 9:30 pm

Not Monday. Not Tuesday. A food-first midweek steak ritual from Wednesday, 25 February with unlimited, premium dry-aged porterhouse served with lashings of frites and peppercorn sauce

Unlimited dry-aged porterhouse is landing in Brunswick East — and it’s not playing small. From Wednesday, 25 February, Award winning bistro 98 Lygon St Bar & Bistro launches Bottomless Steak:  Experience premium, grass-fed porterhouse, sliced thick, served rare  and refilled generously until you surrender.

This isn’t a pared-back set menu or a gimmicky offering with cheaper cuts. Guests will indulge in 98 Lygons revered steak frites with  the same Michelin-trained kitchen behind every plate — just with more steak on the table.

Each serving arrives with signature peppercorn sauce and crisp frites, with rotating off-menu additions across the series to keep things interesting. Bottomless Steak isn’t about cutting corners or filling empty seats. It’s about indulgence done properly — quality meat, classic sauces and the kind of long-table energy that turns a weeknight into a ritual.

Drinks flow the way they should — ordered on consumption, matched to your mood. Think cellar pours by the glass, large-format bottles for the table, and cocktails if the night takes that turn.

In the kitchen, Michelin-trained Head Chef Brian Macalister brings a modern European sensibility to the core menu alongside rotating off-menu additions across the series, allowing the night to evolve while staying true to the bistro’s DNA.

A curated wine list underpins the experience, with select cellar pours and large-format bottles offered by the glass on the night, reinforcing the venue’s wine-first approach.

Co-founder Ben Clark says the concept was designed to feel like a proper night out. “Wednesday is a night people already enjoy dining out. This was about generosity, quality and creating a midweek ritual people look forward to.”

The format also reflects the venue’s broader approach to hospitality, according to Co-founder Simon Aukett. “It’s indulgent without cutting corners,” he says. “The full experience, done properly, week after week.”

Bottomless Steak launches Wednesday, 25 February and will run weekly. Seats are limited, bookings are essential and appetites are encouraged.

98 Lygon St Bar & Bistro is open seven days, serving food and drinks from midday until late. Bookings and further details: www.98lygonst.au 

98 Lygon St, Brunswick East, 3057
Trading Hours:
Monday to Sunday
12pm – late

Plus, cocktails from $10 and anytime bottomless brunch

Arcadia Café & Bar on Gertrude Street, Fitzroy has launched a range of new dishes that are irresistible – including a must-try Chicken Cwaffle with Mac & Cheese! Known for its laid-back charm and elevated café food, Arcadia continues to punch above its weight with dishes that balance comfort and creativity, and these new additions are no exception.

Plus, the cafe sets itself apart from others with a great value all-day cocktail menu and anytime bottomless brunch add-on.

New Dishes, New Favourites

The refreshed menu brings together wholesome light bites, bold brunch plates and indulgent sweeter dishes. Highlights include:

Chicken Cwaffle

Arcadia’s cult-favourite Chicken Cwaffle makes a triumphant comeback,  this time paired with rich, creamy Mac & Cheese. It’s the ultimate feel-good comfort dish: crunchy, cheesy and unapologetically indulgent

Arcadian Benny

A bold twist on a café icon. The Arcadian Benny has a Sriracha hollandaise that adds warmth and character, and diners can now choose between crispy bacon or house-cured salmon, elevating the dish into something familiar yet excitingly new

Cured Salmon Plate

Featuring delicately house-cured salmon paired with house-made dill labneh, the dish is light, fresh and full of vibrant flavour

 Charred Broccoli & Hummus

Healthy doesn’t mean boring – bringing together perfectly charred broccoli with smooth, flavourful hummus for the ultimate feel-good bite

 Smashed Avo on Toast

 Arcadia’s signature brunch favourite has been completely reinvented. The new Smashed Avo is a whole new dish, vibrant, zesty and beautiful.

 Berry Crumpet Stack

Fluffy golden crumpets are layered with a medley of fresh berries. A simple, feel-good treat that’s as photogenic as it is delicious

Each dish is made to suit the season, lighter, fresher and designed to be enjoyed all day long, whether you’re brunching early or lingering into lunch.

All Day, Every Day Great Cocktail Prices

Because Melbourne days are best spent with a drink in hand, the bar is open all day, with some of the city’s best-value cocktails. Negronis, Margaritas and Martinis start from just $10–$12, served alongside craft beer, wine, mocktails, smoothies and juices.

Guests can drop in for a morning coffee, boozy brunch with friends, or enjoy a late-lunch with a cocktail. From the inviting interior to the pet friendly cosy rear courtyard and street-side alfresco tables that are perfect for people-watching, there’s a spot for everyone and every occasion.

The Anytime  Bottomless Brunch

Arcadia’s Bottomless Brunch continues to be one of Fitzroy’s best-kept secrets, offering 1.5 hours of free-flowing cocktails, wine and beer for $49 with the purchase of any main meal. Whether it’s a Saturday celebration, midweek indulgence or spontaneous catch-up, the bottomless option is available all day, every day.

The Heart of Gertrude Street

Arcadia has long been a neighbourhood institution, a café where locals, creatives, and hospital shift workers all find their spot. It’s the kind of place where baristas know guests’ orders, and the menu invites people to linger. Pups are always welcome, with four-legged guests able to relax in the outdoor areas.

Established on Gertrude Street in the heart of Fitzroy, Arcadia Café & Bar remains a true Melbourne staple, where great coffee, elevated brunch fare and a full bar come together under one roof.

Arcadia, 193 Gertrude Street, Fitzroy
https://arcadiaongertrude.com.au/

Edition Group has announced the next chapter of Florentino, one of Melbourne’s longest-running dining institutions, as the Bourke Street venue continues under new custodianship.

Established in 1928, Florentino has traded continuously for almost a century. Edition Group’s approach is not simply preservation, but reinvigoration, securing Florentino’s place at the top of Melbourne dining once more through renewed energy across food, wine and identity.

Rebecca Yazbek, founder and CEO of Edition Group, said: “Florentino is one of Australia’s most significant dining institutions. Taking on its custodianship carries enormous responsibility, but also opportunity. Our focus is on honouring what has made the restaurant so important while reinvigorating the venues to ensure Florentino secures its place at the forefront of Australian dining once again.”

Located within the heritage-listed building at 80 Bourke Street, Florentino operates as a three-venue precinct comprising Florentino Dining Room, the renamed Café Florentino (previously Grossi Grill), and Cellar Bar.

Florentino Dining Room remains the flagship restaurant within the building. Led by respected chef Michael Greenlaw, and executive chef Brendan Katich, the menu is grounded in traditional Italian cuisine and informed by contemporary technique and seasonal produce. Dining is offered through three-, five- and seven-course menus. 

Dishes from Greenlaw and Katich’s menu include: coral trout with king crab, zucchini and bisque; Sher wagyu with potatoes, truffle, black garlic and Chianti; and a range of house-made pastas including caramelle filled with caramelised onion and risotto al tartufo with black truffle and hen-of-the-woods mushrooms. Long-standing desserts such as the chocolate soufflé and tiramisu remain, now made using Melbourne-based Cuvée Chocolate.

Greenlaw said the menu focus has been on continuity: “Our intention has been to respect what Florentino represents while allowing the menu to reflect the quality of produce and producers we have access to today. It’s about continuity, shaped by seasonality and precision rather than reinvention.”

The dining experience is supported by a wine program led by group sommelier Steve Senturk. The list focuses on the breadth of Italian wine, exploring regions such as Piemonte and Sicily while representing others through their most expressive styles, alongside a curated international selection. Florentino serves as Melbourne’s ambassador for the renowned Italian producer Gaja. With more than 1,100 bottles and 30 to 40 wines by the glass, the program is designed for both serious exploration and immediate enjoyment.

Café Florentino marks a return to the restaurant’s origins. It was under this name in 1928 that former owner Rinaldo Massoni first established the venue’s Italian identity, beginning a near 100-year story that continues today. Inspired by Tuscan grill traditions, the restaurant centres on a wood-fired grill and Josper oven. 

The menu features steaks including the quintessential Bistecca alla Fiorentina from O’Connor in Gippsland and Westholme wagyu, free-range Marque pork tomahawks and Barnsley lamb chops, alongside seafood such as crayfish and local flathead. Handmade pasta remains central, with dishes including doppio ravioli combining fontina cheese with erbette silverbeet from Ramarro Farm, pistachio, oxtail anolini with fermented bullhorn peppers, and spanner crab tagliolini with fennel and bottarga. Complementing the menu, the wine program features one of the most extensive Tuscan wine lists in the country, reinforcing Café Florentino’s focus on regional Italian dining.

Dining is offered à la carte or via a two- or three-course express prix-fixe menu, well suited to business lunches and pre-theatre dining. Whether for a quick midday meal or a more relaxed evening occasion, Café Florentino delivers a refined yet approachable experience, centred on quality produce cooked simply and precisely.

Cellar Bar continues its legacy as one of Melbourne’s original all-day wine and pasta bars, offering simple yet refined Italian dining throughout the day. Pasta remains at its core, with dishes such as tortellini di zucca with pumpkin, brown butter and sage; spaghetti alle vongole; gnocchi alla fiorentina with peas and pecorino; lasagne with pork and veal ragù; and cotoletta milanese with fennel, orange blossom and smoked chilli.

The concise wine offering is handwritten on a chalkboard and presented tableside, encouraging conversation and discovery. With 15 to 20 wines by the glass, the focus remains firmly Italian. The cocktail list includes a freshly pressed Garibaldi alongside the Martini Piccolo, and an ever-changing weekly selection of amari. Aperitivo Hour runs Monday to Saturday from 3pm to 6pm, reinforcing Cellar Bar’s role as an after-work meeting place.

Yazbek has ideas for future design changes across the venues, that will be undertaken gradually and with consideration for the heritage-listed building. 

Yazbek added: “Right now I am enjoying watching my team thrive on the possibility, the privilege and excitement that we are now the custodians of what might well be the most important restaurant building in the country.”

Florentino Dining Room is open for lunch Wednesday to Friday from 12pm, and for dinner Monday to Saturday from 5.30pm. 

Café Florentino is open for lunch Monday to Saturday from 12pm, and for dinner Monday to Saturday from 5pm. 

Cellar Bar operates Monday to Saturday from 11am until late, offering all-day service. 

https://florentino.melbourne/

As Aussies swap beach towels for desk chairs, a new condition is sweeping the nation, with research revealing our jump back to reality is leaving us with a holiday hangover – PHAARC (Post-Holiday Acute Aggravated Rebound Condition).

PHAARC strikes when the out-of-office mode is turned off and reality sets in. According to new data from ready meal delivery service, Youfoodz, nearly half of the nation (43%) is feeling PHAARC-ed, trying to bounce back from their holiday break, while a third of the nation (32%) is feeling overwhelmed, stressed or burnt out, when we should feel refreshed.

Are you still struggling to wake up for your regular alarm? Are you staring at your inbox blankly for longer than you should? Or does time at your desk feel like it’s moving in slow motion? You might be suffering from PHAARC, with the most common symptoms identified from Aussies being low energy levels (56%), a lack of concentration (43%), Mind fog (37%) and time stretching (31%).

Other classic side effects of the condition Aussies are experiencing are missing your alarm – again (49%). Going to bed too late (37%) and forgetting to drink enough water (27%). ‘PHAARC’ me right?

When the nation goes back to work, our diet stays on holiday

One of the unexpected casualties of PHAARC is our diet. According to the research, 42% of Australians admit their eating habits are the last thing to return to routine after a holiday, as decision fatigue sets in and motivation quietly disappears.

The result? Almost 20% of the nation admits they are resorting to takeaways more often, while over 56% say they buy lunch every few days or more. What’s more, one in five Aussies are stuck with ‘lunch decision fatigue’ – the daily stress of deciding what’s for lunch every day or forgetting your lunch altogether.

Psychiatrist Dr Kieran Kennedy’s call to Australians: Take it slow and approach your return to reality with intention

While PHAARC hasn’t quite earned a chapter in medical textbooks (yet), Psychiatrist Dr Kieran Kennedy says the struggle is very real. 

“After time off, the brain doesn’t love being thrown straight back into routines, deadlines and decision-making,” says Dr Kennedy. 

“Getting back into work or study can feel overwhelming, so it helps to ease in gradually, take regular breaks, move your body, prioritise sleep, and structure your day to reduce decision fatigue. And of course, fuel yourself with regular, healthy meals to keep energy, focus, and mood steady,” says Dr Kennedy.

To help Aussies survive the post-holiday slump, Youfoodz has teamed up with Dr Kennedy to create a PHAARC Recovery Guide, packed with practical tips to reduce decision fatigue and support focus, mood and sustained energy.

Youfoodz has also released three new bundles designed to make returning to work easier and more enjoyable: The Recovery Bundle, ideal for resetting your routine with meals like Chicken Boscaiola and a fresh Brown Rice Salad; The Joy Bundle, perfect for curing post-holiday blues with Roast Chicken with Loaded Mash & Veg and a cheeky Chocolate Brownie Bite; and The Office Lunch Saviour Bundle, a 9-to-5 survival kit featuring Nonna’s Spag Bol.

“With small, intentional changes, the post-holiday slump doesn’t have to derail your start to the year,” says Dr Kennedy.

Kiara Hardy, Product Developer and Nutritionist  at Youfoodz shared:

“When you’ve got PHAARC, even choosing what to eat can feel like a full-time job. We wanted to take one everyday decision off Aussies’ plates so they can focus on getting back into the swing of work, school and uni.”

Because while the holidays might be over, suffering through lunch decisions doesn’t have to be. 

To read Dr Kieran’s full PHAARC survival guide, visit: https://phaarc.youfoodz.com/

Having recently visited both Ikaria and Iberica building upon visits to both in 2024, I honestly believe it is impossible to have a bad dining experience in either. Owned by Joaquin Saez Binder, who has just visited Spain and Greece with Executive Chef Ivan Sanchez to discover and immerse themselves in the new European dining culture and trends, you will notice subtle changes ahead to what is already a very successful iteration of two culinary styles.

Ikaria, Bondi’s Mediterranean meze bar, will introduce lighter, story-driven dishes like Galaktoboureko (Greek semolina custard pastry) alongside seasonal menus celebrating simplicity and produce. Meanwhile Iberica, a Spanish-inspired kitchen, will continue to champion the culture of shared dining and artisanal ingredients. From olive oil to cheese and wine, with plans afoot to collaborate directly with Mediterranean producers. Together, these two venues are redefining what “culinary travel” looks like, bringing home not trends, but traditions.

From Asturian seafood to Athenian street food, Joaquin owner of both venues and Ivan embarked on a culinary journey through Europe’s most exciting dining scenes, where the focus has shifted from Michelin starred perfection to something more grounded in authenticity, community, and storytelling. At the Gastronomika Fair in San Sebastián, the message from chefs like Albert Adrià and the team from Disfrutar was clear – the future of dining lies in honest cooking, local ingredients, and traditions. Across both Spain and Greece, Joaquin and Ivan saw the same themes repeat.

• A return to authenticity – preserving heritage and simple, soulful techniques.
• A focus on sustainability and seasonality, with deep relationships between chefs and producers.
• A rise in casual excellence: restaurants that feel elevated yet unpretentious, where warmth and culture matter as much as what’s on the plate.

My recent visits were like a culinary trek through the Mediterranean and Spain with Executive Chef Ivan Sanchez (ex Porteño and Bodega) expansively expressing himself on the plate. From simple but more-ish hummus, with chickpea and pinenut butter lathered on grilled pita bread to the unforgettable signature saganaki, or the grilled octopus that nearly brought a tear to my eye at Ikaria. Then the oven baked lamb shoulder seals the deal. Similarly, at Iberica the hits keep rolling, from the playful truffle butter candle, dreamy Medjool dates, grilled Jersey Cow cheese, chorizo with cider and caramelised onion to a Basque cheesecake that defines a region.

When you throw in the he stunning interior designs of Lisa Wright, and a cocktail program that could entirely hold itself just as a award-winning Bar program, its a rich beverage and culinary journey worth taking. Fortunately for you, the venues are both in the same postcode, and Joaquin and Ivan have brought back the latest trends to share with you. When I reflect on the themes at the Gastronomika Fair in San Sebastián, largely owner Joaquin Saez Binder was already howcasing that philosophy at both his venues, however the exciting part will be the nuances he will introduce from the inspiration of his recent trip. The possibilities are endless, and I for one look forward to being part of that tour!

By Dane Richards

Iberica
Monday to Friday 5pm till late, Saturday to Sunday 12pm till late
0466 646 413
251 Bondi Road, Bondi NSW 2026
Bookings | Website | Facebook

Ikaria
Monday to Friday 5pm till late, Saturday to Sunday 12pm till late
0422 771 251
70B Campbell Parade, Bondi Beach NSW 2026
Bookings | Website | Facebook

Daily Aperitivo Hour & New Seasonal Menu to celebrate

European Coastal Vibes in the Heart of Brunswick East

Buy Two Cocktails, Enjoy a Free Snack during Aperitivo Hour

Seasonal Menu from Michelin-trained Head Chef Brian Macalister

Brunswick East’s neighbourhood bar and bistro, 98 Lygon St, welcomes summer with the opening of its newly refreshed courtyard. To celebrate, the venue has launched a European-inspired Aperitivo Hour (4–6pm daily), where guests who purchase two cocktails receive a complimentary snack — perfect for starting with a drink, sharing a bite, and lingering into dinner, the European way.

The courtyard transforms the space into a slice of the Mediterranean, with white-washed walls, linen-draped tables, chilled Parisian lo-fi beats, Champagne corks popping, oysters being freshly shucked, and the shade of a 50-year-old olive tree. It evokes the relaxed, sun-soaked vibes of Marseille, Corsica, or even the Le Marais — all without leaving Lygon Street. Standout cocktails for Aperitivo Hour include the Cherry Ripe Milk Punch and La Renaissance, described as “like drinking a summer strawberry cloud,” alongside the venue’s signature freezer-door Martini, available dry, dirty or filthy.

Leading the kitchen is Head Chef Brian Macalister, an Irish-born talent whose global pedigree spans Michelin-starred Ynyshir in Wales, The Pig’s Ear and Chapter One in Dublin, and recent leadership roles within Melbourne’s Traderhouse Group at Cutler & Co and The Builders Arms. His summer menu combines European technique with the approachability of a neighbourhood bistro. Highlights include Crudités with 98 Bagnet Verde, Shell-Baked Scallops with wild garlic butter, a Shallot Tart Tatin with Dijon mustard and mizuna, and Market Fish served with a silky leek beurre blanc. Chef’s Selection offerings showcase a Fruits de Mer spread of oysters, prawns, scallop ceviche and Moreton Bay seafood, as well as a Cape Grim MB4 Côte de Boeuf with béarnaise and frites.

“We want the experience to feel like a long afternoon in any cosy European town — generous, sunny and relaxed, with simple things done really well,” he says. “The courtyard and new menu bring that feeling to Brunswick East.”

The drinks offering continues to shine under owners Ben Clark and Simon Aukett, who bring decades of experience from London’s top venues, including Rockwell Bar, Soho House, Mondrian, Zetter Townhouse and The Player. This season, the wine list features fun orange wines, chilled reds and lighter, fresher styles, while continuing to champion the best of old-world wines alongside standout Australian producers.

“98 Lygon St has always been about warm hospitality and the kind of generosity you find in the best European bistros,” says Co-Owner Ben Clark. “Summer gives us the perfect opportunity to bring more colour, more vibrancy and more simple pleasures to the table.”

98 Lygon St Bar & Bistro is open seven days, serving food & drinks from midday until late.

98 Lygon St summer courtyard and seasonal menu offering is now on. For more details and to make a booking, visit: https://www.98lygonst.au/  

Address:
98 Lygon St, Brunswick East, 3057

Trading Hours:
Monday to Sunday
12pm – late

Sydney’s most talked about salad bar has entered a new chapter. The Potts Point favourite, known for its fresh, unfussy approach to food, has opened its second venue in Alexandria – a space built for scale, flavour and momentum. Now open, the new site features a full commercial kitchen and a collaboration menu with serious culinary cred, developed in partnership with Andrew Hardjasudarma and Yuvi Thu, the heavyweights behind Room Ten and Pina.

Andrew Hardjasudarma and Yuvi Thu bring their signature approach to flavour and balance to twelve new bowls that redefine everyday dining. Each one layers texture, colour and contrast in a way that feels both effortless and elevated, proving that Salad Days is playing in a new league. Bowls start from $16.90, staying true to the brand’s philosophy of everyday food done exceptionally well.

The Alexandria space mirrors the brand’s evolution. Industrial yet warm, it is designed to move with the rhythm of the day, from quick lunches to late afternoon catch ups. A full commercial kitchen drives the operation, while the fit out blends clean lines with subtle texture, creating a space that feels both functional and inviting. It is equal parts neighbourhood hangout and operational hub, built to serve the brand’s growing Sydney footprint.

Located at 88 McEvoy Street, the new venue captures everything that makes Salad Days stand out – casual but refined, quick but considered. With music, natural light and a steady hum of energy from the open kitchen, the space feels grounded and confident, setting a new benchmark for Sydney’s growing wave of elevated fast-casual dining.

The new menu, built around twelve signature bowls, is an exercise in precision and detail. “We wanted the bowls to feel simple but smart,” says Andrew Hardjasudarma. “Food that’s easy to eat every day but still has the flavour and balance we care about at Room Ten and Pina.” The lineup strikes a balance of freshness, texture, and spice, blending familiar favourites with inventive new combinations designed to surprise regulars. Hero dishes include the Taco Tuesday, featuring harissa, cherry tomato, slaw, herb corn, pickled onion, white rice, braised cannellini beans, corn chips, and a lime, coriander, and jalapeño dressing; the Saturday Night Kebab, with spiced beef mince, cherry tomato, pickled beetroot, cucumber, kale, slaw, roasted sweet potato, and za’atar flatbread finished with a yoghurt tahini dressing; and the Sunday Roast, with pepper steak, pickled onion, broccoli, crispy potato, cos, kale, sourdough crumb, and a rich roast onion dressing.

“We’ve always believed that eating well shouldn’t be complicated,” says Louie Abdullah, Co-Founder of Salad Days. “Alexandria is more than just our new store – it’s the heart of Salad Days. This space brings our team, our food, and our vision together under one roof, it’s where we’ll grow from, create from, and continue to redefine what healthy fast food can be.

The Alexandria opening also marks the beginning of a wider expansion for the brand, with a new and exciting space in the Sydney CBD slated to open in 2026. For now, Alexandria stands as a statement of intent, proof that Salad Days has evolved beyond cult favourite status to become one of Sydney’s defining modern food destinations.

Salad Days Alexandria is now open at 88 McEvoy Street, Alexandria NSW. The venue will open from Monday to Sunday from 11:30 AM to 9:00 PM. For more information, visit www.saladdays.au. 

Sydney hospitality group Sunday Co. has announced the opening of The Conservatory, marking the completion of Morrison’s Oyster Bar and Grill in the heart of Sydney’s CBD, following a staged renovation. 

Led by experienced hospitality operators, Brett Sergeant and James Wicks, The Conservatory is the long held vision of Sunday Co. Managing Director, Sergeant and stands as a clear expression of the group’s ambition as it continues to grow, including the opening of new venues in 2026. 

“The completion of The Conservatory marks a really exciting time for Morrison’s and Sunday Co. more broadly. It has always had a vibrant, New York look and feel, and to be able to build on that has been an incredible experience,” said Sergeant. 

“Every detail of the renovation was highly considered. We wanted to introduce an elevated, more intimate space, somewhere guests can sit for hours, share good food and wine, and just enjoy being in the moment. The Conservatory brings a sense of completion to the venue, a missing piece that ties it all together.”

Sergeant and the Sunday Co. team worked in collaboration with Craig Madgwick, Interior Designer and Director at Design Madgwick. Madgwick and Sergeant shared a philosophy of championing craftsmanship, with comfort at the heart of their approach. Each element focuses on enhancing the original framework, starting with the famed glass atrium. The thoughtful redesign works in tandem with the room’s unique shape to create intimate pockets where guests can find their favourite spot. 

The room is anchored by handcrafted curved banquettes, upholstered in Ralph Lauren fabric; custom-built tables with lion’s-feet bases and bespoke Hoffman club chairs. Marble tiling, which runs up to the new central structure, is accented with textured greenery. Brass accents and soft lighting work together to create a timeless and warm atmosphere.

The Conservatory also presents a semi-private dining option for up to 20 guests, providing a new way to experience the Morrison’s offering while maintaining a natural flow with the existing bar and grill.

“We wanted to encapsulate that European conservatory charm, while maintaining the essence of what people love so much about Morrison’s,” said Madgwick.

“We focused on texture, materials, tone and quality, right down to the joinery, to create a place that feels sophisticated and inviting.”

Since taking over Morrison’s in 2023, Sunday Co. has reimagined Morrison’s to be a widely-respected dining institution. Built on the foundation of its premium food program and thoughtful design, Morrison’s reflects a deep respect for quality and attention to detail. 

The venue remains underscored by the signature elements that have defined it since opening. The premium in-house beef program features daily dry-aged house cuts, alongside a renowned oyster bar offering distinctive varieties, including Wheeler Sydney Rocks and Coffin Bay Pacific Oysters. Other highlight dishes include an aged Berkshire pork chop with smoked mustard; Kinross Station Barnsley lamb chop with harissa; duck ragu with housemade pappardelle; and grilled Aquna Murray cod with curry leaf. 

Morrison’s menus are complemented by a highly considered wine list that spans both Australian and international producers. The weekly happy, and oyster hours remain two of the most popular in Sydney’s competitive CBD, with Morrison’s offering garnering a loyal and cult-like following.

The latest chapter in Morrison’s evolution, brings a new level of intimacy and craft to one of Sydney’s most established dining institutions.

The Conservatory is now open, reservations are available via the website.

Morrison’s Oyster Bar & Grill
225 George Street, Cnr of Grosvenor St, Sydney NSW
Morrison’s Oyster Bar & Grill 
@morrisons.syd

Single O partners with sustainability trailblazer Reground to introduce the state’s first dedicated coffee waste diversion program

Pioneering specialty coffee roaster Single O is leading the charge in bringing sustainable coffee to New South Wales, partnering with sustainability innovator Reground to launch the state’s first coffee waste diversion program. Through the brands’ collaborative ‘Giving a Puck’ campaign, Single O and Reground are tackling one of the industries biggest overlooked waste streams – used coffee grounds, and creating a more sustainable future for coffee. 

This program will enable cafes and restaurants to participate in an easy-to-access coffee waste collection service, helping businesses significantly reduce their environmental footprint. A number of leading Sydney cafes have already signed on, including Happyfield, Soulmate Coffee, Superfreak, The Bakery on Glenayr, Three Blue Ducks and Bills, demonstrating strong early momentum and industry-wide appetite to shift towards a circular coffee model. Zero-waste roaster Kua Coffee has also come on board as a supporting partner, covering waste collection for all of its customers, including The Commons, Optiver and Vivcourt Trading.

“Spent grounds are the coffee industry’s hidden waste problem. We think about takeaway cup waste but we tend not to think about the spent coffee puck from our morning latte that goes to landfill,” says Mike Brabant, CEO, Single O. “We’re riled up to finally be fixing it, and excited to help lead the change towards a circular coffee future.”

In the first five years, Reground expects to divert an estimated 3 million kgs of coffee from landfill (equivalent to 85,000,000 cups of coffee), preventing hundreds of thousands of kilograms of carbon emissions and transforming coffee waste into a valuable resource. Under the partnership, Reground will collect the spent coffee grounds from customers, and divert it back to the local community for numerous beneficial uses, including growing food for local community members. 

This program builds on Single O and Reground’s successful partnership in Victoria which launched in 2023, where they led an industry-first product stewardship model. With strong results in Victoria and now momentum in NSW, the partners will roll the program out nationally, creating a movement of circular coffee across Australia.

“Coffee waste isn’t just a by-product – it’s a valuable resource. Responsible disposal is an essential, yet often overlooked, part of the craft of making great coffee,” says Mike Brabant, CEO, Single O. “Giving a Puck flips that script – making what happens after the shot central to good coffee, and leading the industry charge to upcycle grounds, close the loop, and create real impact.”

“Our partnership with Reground has already helped us repurpose over 40,000 kgs of coffee waste from our Melbourne cafes over the past two years, preventing more than 88,000 kgs of greenhouse gas emissions,” says Mike Brabant, CEO, Single O. “Through our sustainability reporting, we found that under scope three, 30% of Single O’s emissions come from spent grounds, so tackling this has been a key focus. Expanding this initiative to NSW means getting grounds out of landfill, reducing greenhouse gases, and ultimately protecting the beautiful natural environment that our hospitality venues operate in – something we believe the NSW hospitality industry will get behind.”

Ninna Larsen, Founder & Director, Reground says, “People are well aware of the impact of single-use coffee cups, but far fewer realise that coffee ground waste poses an equally significant environmental challenge. When left to decompose in landfill, coffee grounds release harmful greenhouse gases, yet they hold enormous potential as a resource. By expanding this initiative to NSW, we’re not just reducing waste – we’re empowering businesses to take meaningful action and rethink the entire lifecycle of coffee.”

Australia generates over 75,000 tonnes of coffee ground waste annually, with much of it ending up in landfill, where it emits methane, a greenhouse gas approximately 30 times more harmful than carbon dioxide. Through Reground’s innovative approach, these grounds are given a second life, repurposed into compost, worm farms, mushroom cultivation, and even sustainable building materials. 

Single O and Reground’s growing partnership into NSW marks a significant step in creating a more sustainable, closed-loop coffee system. Through their partnership, businesses in eligible catchment areas can actively contribute to reducing landfill waste and lowering emissions, while also benefiting from a simple, accessible waste collection solution. 

Sustainability is at the core of Single O’s operations, underpinning everything from sourcing to service. The roaster’s long-running ‘No Death to Coffee’ mission is a call to arms for the industry to take collective climate action and preserve the future of specialty coffee. From reducing emissions in its supply chain to pioneering low-waste cafe systems, Single O continues to push for change across the board. Its recent certification as a B Corporation further cements this commitment, recognising the company’s dedication to high standards of environmental and social impact.

Launching with some of Sydney’s leading cafés as part of the first wave, the program will scale up and open to all cafés and restaurants across Sydney from 1 April 2026. 

To find out more about Reground, and to register your business, visit https://www.reground.com.au/reground-sydney https://singleo.com.au/pages/giving-a-puck

Trippas White Group (TWG) is proud to announce the continuation of its partnership with Taronga Zoo Sydney, having retained the Catering Services contract for another seven years. The new partnership will commence on 1 December 2025 and follows an extensive and highly competitive public tender process.

TWG has been Taronga Zoo’s exclusive food and beverage partner since 2022, and this continued collaboration underscores TWG’s commitment to excellence, with a significant focus on sustainability, innovation and customer experience. The ongoing partnership will help Taronga Zoo – a not-for-profit organisation – deliver even greater impact for wildlife, conservation and their guests.

This new era gives TWG the opportunity to showcase its breadth and depth to help create a world-leading hospitality experience at Taronga. Central to the partnership is commitment from TWG to refresh on-site outlets and create new guest dining experiences.

Situated in one of the most admired locations on Sydney Harbour, Taronga Zoo Sydney attracts visitors from across Australia and the globe. Guests can engage with more than 4,000 animals from over 350 unique species – many of which are endangered.

Kevin Zajax, CEO of Trippas White Group, shares his excitement: “Together we have the opportunity to create the best hospitality experience in a zoo or aquarium setting not just in Australia, but in the world. We can use that to amplify Taronga’s mission, to promote messages of conservation and to educate people about the future, not just of wildlife, but people, and our planet.”

In conjunction with TWG’s enthusiasm, Taronga Conservation Society Australia’s Chief Executive Cameron Kerr AO expressed his optimism about the renewed partnership: “Trippas White Group put forward an exciting proposal that stood out for its creativity, commitment to sustainability and passion for exceptional guest experiences. We look forward to working together to create vibrant spaces that celebrate innovation and connection, keeping Taronga among the most inspiring zoo experiences in the world. Just as importantly, this partnership supports Taronga’s vision for a shared future for wildlife and people, ensuring every visit contributes to our core vision.”

Trippas White Group’s legacy in the Australian hospitality industry is distinguished by its operation of prominent venues across the nation. This reappointment solidifies TWG’s commitment to creating unforgettable experiences at some of Australia’s most esteemed locations.

Start Your Day The Roman Way With Breakfast Dishes, Specialty Espresso & House Breakfast Torte at OGI

Officina Gastronomica Italiana (OGI), Hawksburn Village’s beloved neighbourhood Italian restaurant, is serving up an authentic Italian start to the day, with breakfast served every day from 9 AM – 12 PM. Owned by Emilia-Romagna-born Claudio Casoni, OGI’s breakfast champions traditional Italian dishes and specialty coffee from Caffé Terzi, creating a morning ritual for locals and visitors alike.
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​“I discovered Manuel Terzi’s coffee as an engineering student in Bologna. At the time, he was pioneering an artisan coffee roaster and changed coffee culture in Italy,” shares Claudio Casoni. ”When I opened OGI – originally as a coffee shop – I knew I had to serve Terzi’s coffee, and offer Melbourne a truly authentic specialty Italian espresso, just as you’d find in Italy”. 
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​Transporting diners to the bustling streets of Italy, patrons can sit streetside or in the outdoor courtyard, perfect as the warm spring weather rolls in. Inside, the bar welcomes diners to sit with an espresso or enjoy a leisurely breakfast amidst the rustic interiors. Offering warming favourites, highlight dishes on the menu include:

• Tuscan baked eggs – slow braised wagyu beef ragù, san marzano tomato sugo, pecorino dolce, toasted ciabatta ($29)
• Breakfast bruschetta – portobello mushroom, reggiano spread, medley tomato, poached egg, balsamic (V) ($25)
• Smashed avocado – pecorino romano, salsa verde, poached egg, pepitas, seeded sourdough toast (V) ($26)
• ‘Nduja scrambled eggs – pickled chilli, toasted ciabatta ($24)

For those after something sweet, OGI serves torte del giorno baked in-house, including baked ricotta cheesecake, dark chocolate and almond cake, raspberry and artisan ricotta cake, lemon and EVO oil yoghurt cake, and fruit jam crostata.
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​Paninis are also available for breakfast and lunch, and rotate daily. Menu staples include caprese, prosciutto, or portobello mushroom paninos.
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​Whether dropping in for a quick espresso, ‘grabbing-and-going’ with a house-baked torta or lingering longer for an authentic Italian breakfast, OGI provides Melbourne with a true taste of Italy each morning.

532/534 Malvern Rd, Prahran VIC 3181

Opening hours: 

• Monday – Thursday: 6:30 am – 3 pm, 5:30 pm – 10:30 pm
• Friday: 6:30 am – 3 pm, 5:30 pm – 11:30 pm
• Saturday: 7:30 am – 3 pm, 5:30 pm – 11:30 pm
• Sunday: 7:30 am – 3 pm

​Website: ogi.com.au
​Instagram: @ogimelbourne

Ciao Cielo‘s new Sunday lunch offer, is the Algherese Paella di Catalan. 

On the corner of Bay Street in Port Melbourne, Ciao Cielo is bayside’s beloved neighbourhood Italian restaurant. Situated in the reimagined 165-year-old heritage-listed courthouse, the venue offers an expansive covered outdoor garden, perfect for the warmer weather. 

This spring, the venue is offering an alternative to the typical Sunday roast, and invites guests to enjoy the traditional Sardinian dish, originating from Alghero, a town with a strong Catalan heritage. A variation of Spanish paella, the dish replaces rice with fregula and is served in a cast iron pan with a medley of scampi, prawns, mussels, calamari, fish, tomato and saffron.

Price: $110 to share between 2
​Book: here

On the night before his tragic passing, Michael Hutchence, frontman of INXS, shared his last meal at a quiet table in Sydney’s Eastern Suburbs. That table still stands today at Flavour of India, a long-standing favourite in Edgecliff, where guests regularly request to sit in the exact spot the rock legend once dined.

Now marking 35 years of service, Flavour of India has become more than a restaurant; it’s a part of Sydney’s cultural and dining history. Led by award-winning Head Chef Hayat Mahamud, who personally served Hutchence that evening, the restaurant is a place where food, memory and emotion collide. “People still come in every week asking about Michael,” says Chef Hayat. “It’s a moment in time that has become part of our story.”

Established in 1990, Flavour of India is one of the city’s most enduring Indian restaurants. Now ranked #4 Indian restaurant in Sydney on TripAdvisor by travellers, the venue has welcomed everyone from locals and loyal regulars to Russell Crowe, Nicole Kidman, and global travellers following word-of-mouth recommendations.

With Bevan and Christine Neale now at the helm, long-time friends of founder Lola Crossingham, the restaurant continues to honour its past while evolving for the future. The team, many of whom have worked at Flavour of India for over a decade, ensures that every guest feels like family.

Chef Hayat has remained at the pass for all 35 years, curating a menu that reflects the diversity of India’s regions while showcasing the depth of tradition. His dishes, including the restaurant’s signature Butter Chicken Masala, Lamb Saag, and Beef Vindaloo, have been refined and perfected over the decades.

Flavour of India recently introduced a $55 Banquet Feast, offering guests a share-style spread of crowd favourites. From sizzling tandoori starters to rich curries and classic accompaniments, the banquet celebrates the dishes that have made the venue a household name.

The restaurant’s identity is anchored by Annapurna, the Hindu Goddess of Nourishment, a symbol of generosity, abundance and warmth. Representing the heart of the business, she’s a daily reminder of why Flavour of India continues to serve with passion, both in-house and through its 6km delivery service, complete with its dedicated drivers.

Flavour of India is open daily from 5 pm, welcoming guests for dine-in, takeaway or delivery via Uber Eats. Whether it’s a quiet table for two, a celebration banquet, or a takeaway night in, the experience always carries the same promise: flavour, warmth and heartfelt service.

ADDRESS: 128 New South Head Rd, Edgecliff NSW 2027
MORE INFO: http://flavourofindia.co/
FACEBOOK: https://www.facebook.com/flavourofindiaedgecliff/
INSTAGRAM: https://www.instagram.com/flavourofindiaedgecliff/

Image credit: Katje Ford

Australia’s premium steakhouse, Hunter & Barrel, introduces its signature Legacy Wagyu Program, offering diners exclusive grass-fed wagyu steak, bringing a distinct depth of flavour profile not found anywhere else in the country. 

Launched in early 2025, across its main locations in Melbourne, Sydney and Perth, the Legacy Wagyu Program features premium steak cuts sourced from one of Australia’s foremost Wagyu producers.

Thomas Brimble, Head Chef at Hunter & Barrel, says, “Our Legacy Wagyu Program is very special, it brings full-blood Wagyu that’s exclusively grass-fed to the table. It’s in short supply and high in demand, marking a significant departure from traditional grain-fed Wagyu offerings found across the country.”

Bringing Australia’s first grass-fed Wagyu experience to customers

Hunter & Barrel has found increasing customer demand for grass-fed options. 

“Grain-fed products are typically wheat, grasses and maize that have been grown and fed to the cattle. These have huge amounts of carbohydrates, starch and sugar that fattens the beef and creates a rich and tender meat, but this process is not sustainable,” explains Chef Thomas.

“With grass-fed beef, you can taste the regional characteristics of where the cattle were raised – the variety of wild herbs and grasses in that region brings a unique flavour profile to the beef. It’s not as rich or as fatty. It’s a leaner beef and contains more flavour of the field, more mineralisation.

“This product is usually reserved for export and not readily available on the domestic market, which makes it relatively unique,” says Chef Thomas.

The Legacy Wagyu Program is launched as part of Hunter & Barrel’s commitment to offering a distinctive dining experience

Unlike typical menu additions, the Legacy Wagyu Program establishes a branded concept within Hunter & Barrel’s premium steak selection.

“At Hunter & Barrel, we’re all about the Australian bush cook aesthetic; an honest, rugged, open approach to the cuisine, and it’s very much product-centred.”

“We’re highly focused on flame grills, skillet roasts, open fire and iron bark smoke, which is reflected in our Skewer and Legacy programs. The menu features Wagyu rump cap skewer, Wagyu bone-in striploin and Wagyu rib-eye on the bone.

The steak is cooked on custom-built gas-fed bar grills, with fire meets craft

The preparation of the Legacy Wagyu is just as special as the beef itself. 

Chef Thomas says, “From the moment it enters the kitchen to the minute it hits the plate, our chefs treat this beef with love and respect as it goes through our various marinations and bastings, before hitting the flames of our chargrill.”

The cooking process itself adds another layer of distinction to the dish. 

The skilled chef at Hunter & Barrel handles the beef on custom-built gas-fed iron bar grills. “We cook in a very intense heat, very quickly, for a short time. Then we rest the meat for a very long period, as long as possible, sometimes upwards of 20 minutes. 

“And just as the steaks are fired, the final basting, glazes, and everything are applied, and the beef is returned to the grill for a final time, where it hits the flames. We serve everything with quite a heavy char, plenty of caramelisation, lots of Maillard reaction.”

Australia’s premium steakhouse, Hunter & Barrel

Hunter & Barrel provides a unique group dining experience centred around rustic, shareable feasts inspired by a primal hunter’s feast, with a dining environment designed to be warm and inviting. 

The restaurant presents an open-plan kitchen and chargrilled cuts of meat, skewers and feast boards.

While the beverage program draws inspiration from barrel-aged traditions. It offers an extensive wine list, ales and other liquors served from barrels, with an emphasis on shareable options. 

The Legacy Wagyu Program is available now at all Hunter & Barrel locations (Melbourne, Perth, and Sydney). 

https://hunterandbarrel.com/au/ 

Enjoy a Grey Goose Tiny Tini flight at Maybe Sammy, SK Steak & Oyster and Apollo Inn

Three influential Australian venues from the World’s 50 Best are coming together this spring to serve up delectable flights of Grey Goose Tiny Tinis! Maybe Sammy (Sydney), SK Steak & Oyster (Brisbane) and Apollo Inn (Melbourne), in collaboration with Grey Goose, have created indulgent infusions to satisfy tastebuds as the trend of mini cocktails is here to stay.

The month-long Martini celebration kicks off from 3rd September until 5th October and guests can experience exclusive cocktails from their city’s favourite bar as well as interstate favourites. Good things often come in small packages and three is better than one – so these Tiny Tini flights are the perfect way to gather with friends, enjoy date night or savour a solo moment.

“It’s been wonderful to have the opportunity to work alongside our peers from some of the East Coast’s best bars, and to see how each has put their own spin on the most iconic of cocktails – the martini, using a spirit as revered as Grey Goose,” says Apollo Inn Bar Manager Lachlan Bentley.

Limited Edition Grey Goose Tiny Tini Flights – must-try cocktails at some of Australia’s best venues, priced $45.

Maybe Sammy & SK flights, served on a bespoke tray:

• The Maybe Sammy Martini, by Bar Manager Hunter Gregory
  • Grey Goose Vodka, Noilly Prat, Distillery Botanica Lemon Myrtle, Bitters
• The SK Martini, by Group Bar Manager Tim Speechly
  • Grey Goose Vodka, Vermouth Blend, Kiwami & Caviar, Olive Brine
• The Apollo Inn Martini, by Bar Manager Lachlan Bentley
  • Grey Goose Vodka, Vermouth Blend, Mildura Mandarin

Apollo Inn flight, served one at a time to the table:

• The SK Martini, by Group Bar Manager Tim Speechly
  • Grey Goose Vodka, Dry Vermouth, Mount Zero Smoked Olive Oil
• The Maybe Sammy Martini, by Bar Manager Hunter Gregory
  • Grey Goose Vodka, Noilly Prat, Distillery Botanica Lemon Myrtle, Bitters
• The Apollo Inn Martini, by Bar Manager Lachlan Bentley
  • Grey Goose Vodka, Vermouth Blend, Mildura Mandarin

“Before Maybe Sammy even opened, I wanted to create a signature moment for our guests,” says Maybe Sammy co-owner Stefano Catino.” I’d read about Harry’s Bar in Venice serving mini cocktails and thought, ‘no one’s done this in Australia.’ So, we put it on our very first menu – tiny serves of classics, alongside reimagined forgotten recipes.

“Seven years on, it’s become part of our DNA: a way to enjoy multiple serves without overindulging, and a fresh take on one of the most iconic cocktails in history: the Martini. That’s why partnering with Grey Goose, Apollo Inn and SK on the Tiny Tini program feels so natural – it’s a celebration of the serve that first inspired us, brought to life with one of the world’s best vodkas.”

Meanwhile, each venue will also serve its individual cocktail as a full-size with The Maybe Sammy Martini priced $26, The Apollo Inn Martini priced $30 and The SK Martini served with a freshly shucked Gazander Oyster and a bump of ARS Italica Caviar for $95.

“Our Tiny Tini is a true reflection of SK – refined, confident, and built on the best,” says St Alban’s Group Bar Manager Tim Speechly. “At first glance, it presents with the crisp, clean silhouette of a classic martini, but beneath that clarity lies a defining difference. We fat-wash Grey Goose vodka with rendered Kiwami beef fat and Ars Italica white sturgeon caviar, then allow it to rest for two days. The result is a spirit that retains the martini’s clarity and structure while delivering a savoury, umami-laced undercurrent – a depth and richness that quietly assert the essence of SK.”

The celebration of Martinis is the ideal way to enjoy sips from bars that are a flight away, and that are recognised as some of the best in the world. On the World’s 50 Best Lists, Maybe Sammy is ranked 26th Best bar, Apollo Inn is recognised in the Best Discovery Bars and SK is housed within The Calile Hotel, ranked 25th Best Hotel.

Only here for one month, the limited edition Grey Goose Tiny Tini flights are the perfect excuse to visit three of Australia’s leading venues!

More information here.

If you’ve been loving the dessert-style drinks from Sharetea lately, you’re not alone. After the crazy response to Sharetea’s Matcha Cheesecake and Matcha Tiramisu drinks (yep, they went off!), we’re back with a new obsession-worthy flavour that’s giving serious dessert energy, Chocolate Tiramisu Bubble Tea.

Inspired by the dessert everyone’s obsessed with, this indulgent drink layers smooth chocolate and velvety tiramisu flavours over signature milk tea, finished with a scoop of coffee jelly for the full experience. It’s rich, velvety and tastes just like your favourite dessert, only better, because you can sip it through a straw.

With tiramisu trending on menus everywhere from high-end cafes to your FYP, Sharetea’s spinning the classic into a bubble tea that delivers all the flavours you crave in one seriously sippable cup. “Now, for a limited time, we’ve created a drink that taps into a trend we’re seeing everywhere — tiramisu. From the classic dessert to coffees and yes, now even in bubble tea, it tastes absolutely delicious. We just love it!” said Anthony Mu, GM.

And it’s not just tiramisu getting the spotlight. Our much-loved matcha range has had a serious glow-up, too. You spoke, we listened, and we’re introducing our Matcha upgrade with irresistible texture and a flavour boost of coffee jelly. Trust us, it’s a game-changer.

Launching 18 August in Sharetea stores nationwide and only available for a limited time, the tiramisu range (and our upgraded matcha drinks) is the ultimate treat-yourself moment.

Founded in 2012, Sharetea Australia has grown to over 140 locations across Sydney, Melbourne, Brisbane, Canberra and Perth. With a focus on creativity, premium ingredients and great service, the brand continues to push the bubble tea scene forward, one bold blend at a time.

Don’t miss your chance to sip the trends. Limited time. Limited stores. Unlimited boba moments.

MORE INFO: https://sharetea.com.au
FACEBOOK:  https://www.facebook.com/australiasharetea
INSTAGRAM: https://www.instagram.com/shareteaaustralia/

A Cliffside Hideaway Where Design Meets Stillness

Set high above the turquoise waters of Bali’s iconic Melasti Beach, Lyvin Melasti has officially opened its doors. This boutique collection of villas and suites offers a refined new take on barefoot luxury, where minimalist architecture, sweeping ocean views, and heartfelt hospitality converge across four levels of cliffside serenity.

Carved gently into the limestone hills of Bali’s Bukit Peninsula, the property features 18 ocean-facing villas (each with private pools) and 20 ocean-view suites (launching December 2025). Designed by co-founder and product director Victoria Sokovykh, Lyvin Melasti flows with the terrain – green roofs become terraces for the villas above, internal pathways follow the land’s natural contours, and uninterrupted horizon lines frame every room.

Inside, the mood is calm and textural: honed locally sourced Sulawesi marble floor, custom teak furniture, soft neutral tones, and floor-to-ceiling windows that blur the line between indoor and out. Select villas feature private offices, making the property ideal for longer stays or work-from-paradise escapes.

“We designed Lyvin Melasti to feel both grounding and expansive – a space that invites rest, reflection, and reconnection,” says Victoria. “Everything is intentional, but never overdone. It’s a place to breathe.”

Set within a 3-hectare estate surrounded by forest, the Lyvin Melasti complex includes a serene pond at its heart, with planned walking trails that invite slow strolls and quiet moments in nature. Thoughtfully designed for families too, the resort offers nanny services, and playful touches to make little ones feel right at home. Coming soon: a signature restaurant by Tiga Bule (Dec 2025) and a wellness spa (2026).

Each villa is positioned to capture 180-degree views of the Indian Ocean, with long infinity pools, open-plan layouts, and indoor-outdoor flow. The architectural palette reflects both Scandinavian restraint and Balinese materiality — combining smooth plaster, dark wood, hand-carved details, and stone inspired by the cliffs below.

Founded by husband-and-wife duo Alexander and Victoria Sokovykh, Lyvin Properties is a boutique hospitality brand focused on high-design, low-intervention luxury across Bali’s most inspiring locations. Known for its warm guest service, refined style, and exceptional long-stay amenities, the brand currently operates three properties:

• Lyvin Melasti – Comprising 18 villas and 20 suites perched above Melasti Beach. Opened June 2025, with construction of the apartments expected by December 2025. 
• Lyvin Bingin – A teak‑forest hideaway featuring 10 three‑bedroom villas nestled among natural curves, just minutes from Bingin Beach. Opened in December 2023.  
• Lyvin Berawa – A serene retreat in Bali’s bustling Berawa district, where spacious, thoughtfully designed townhouses are set amidst tropical greenery in the heart of Canggu, yet just a stroll away from cafes, spas, beaches, and leisure spots. Opened January 2024. 

Together, Alexander and Victoria bring decades of experience in international finance, architecture, and hospitality — channeling their expertise into creating spaces designed to inspire, relax, and restore. Every detail is considered, making each Lyvin property as thoughtful as it is beautiful.

Rates for Lyvin Melasti’s two-bedroom villas with private pools start from IDR 6.3 million per night, with 35% off during the soft-opening period (until September 2025). A second villa category is also available at a slightly lower rate.

Address: Jl. Blimbing Sari II, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
Website: lyvinvillas.com
Instagram: @lyvin.melasti | @lyvin.bingin

The pair is urging Sydneysiders to ditch rum’s outdated drink partner in favour of five innovative new cocktails made for modern palates

Super Premium Venezuelan rum, Diplomático has teamed up with one of Sydney’s best-loved bars, Old Love’s, to officially call time on Australia’s most popular rum drink: the classic rum & cola. The duo is kicking off a bold month-long break-up that swaps cola for a line-up of five refined “Rebound Cocktails” designed to help Aussies discover a better match.

Launching on Tuesday 26 August, the Cola Break Up will see cola dropped from the menu at Old Love’s, replaced with a rotating series of premium rum cocktails that showcase the versatility and complexity of Diplomático Reserva Exclusiva – one of the world’s most awarded dark rums.

The move comes as new insights reveal 7 in 10 Australians still pair dark rum with cola, a stat that Old Love’s and Diplomático rum agree is in desperate need of a refresh.

Callum Marra (or ‘Squid’ as he is better known), General Manager of Old Love’s, said of the initiative:

“We’ve always loved rum – Old Love’s is dedicated to celebrating the spirit – but we think that it deserves better than the old-school cola stereotype it’s become known for. We’re so excited to be joining forces with the masters at Diplomático rum to be calling time on the basic mixer and rewriting a love letter to rum done right.”

In place of rum & cola, Old Love’s will be introducing the Café Venezuela, A rich and zesty take on an Espresso Martini inspired by a guarapo – a traditional Venezuelan drink made with coffee, lime and papelón. Plus, four additional “rebound” rum cocktails will roll-out weekly throughout the month ranging from fresh takes on iconic serves to unexpected flavour flings.

Ensuring there’s a little rum love for every taste and palate, these include:

● Una Noche (aka One Night): A rich and refreshing cola-esque highball that pairs the smooth flavours of Diplomático Reserva Exclusiva with cold brew and falernum – a spicy, complex Caribbean syrup with tonka bean and vanilla plus a zesty lime finish.
● Monte Exclusiva: A robust riff on a traditional Monte Carlo featuring the ever-aromatic D.O.M. Benedictine herbal liqueur, Peychaud’s bitters and orange oil for a boozy sip with old world charm.
● Love Boat: A bright, fruity modern take on a daiquiri that balances Diplomático Reserva Exclusiva’s rich notes with fruity passionfruit, lemongrass, falernum and lime.
● Jungle Fever: A seductively spicy spin on the classic Jungle Bird cocktail combining bittersweet Campari and Diplomático Reserva Exclusiva with Old Love’s signature caramelised spiced pineapple, lime and fiery pimento.

Eulalie Lazaro, Brand Manager at Diplomático, Brown-Forman, added:

“Diplomático Reserva Exclusiva is one of the most awarded dark rums in the world — a complex, versatile spirit that deserves more than the same old basic mixer. But in Australia, rum is still too often stuck in that past and most commonly still paired with cola. Together with Old Love’s, we’re hoping to rewrite the rules and encourage Aussies to rethink what a rum cocktail can be: stylish, unexpected, and full of flavour – no sugary sidekick required.”

From Tuesday 26 August, The Cola Break Up will run for one month exclusively at Old Love’s – available only to those who know to ask for the secret menu. Sydneysiders are invited to leave their ex-mixer on read and discover their next rum match.

For more information or to make a booking, please visit: https://www.oldloves.sydney/

Zén, Singapore’s celebrated three-Michelin-starred restaurant and the Asian sister of Stockholm’s Frantzén, is thrilled to announce its Summer Menu, thoughtfully curated by Executive Chef Martin Öfner in collaboration with Björn Frantzén.

The Summer Menu draws on the season’s finest produce from across Europe, Asia and Japan. Guests can expect reimagined signatures alongside elegant new creations that reflect Martin’s vision and technical finesse, from pristine seafood preparations to layered, umami-rich broths and intricate pastry work.

The nine-course tasting experience, complemented by delicate canapés, embodies the blend of Asia with Nordic-Japanese gastronomy at its finest, featuring dishes such as crustacean tartlets with Thai basil and chawanmushi with awabi, foie gras, matsutake. Finishing with the latest dessert, which uses sweet potato from Okinawa, made into ice cream with chestnut honey and topped with slow-roasted pineapple and mezcal caramel.

Having worked alongside Chef Björn Frantzén for over a decade, Martin brings an intimate understanding of the Zén ethos, marrying highlights of Asia with Nordic culinary philosophy and Japanese ingredients and techniques. Now, as Executive Chef, Martin presents a new expression of Zén: elevated, focused, and deeply personal while remaining rooted in tradition, craftsmanship, and excellence.

This latest chapter reaffirms Zén’s position at the forefront of modern fine dining in Asia.

Zén, 41 Bukit Pasoh Rd, Singapore 089855

T. +65 6534 8880 : @restaurantzen.sgp : https://www.restaurantzen.com/

DETAILS:

Menu: HERE

Dinner Menu Available: Tuesday – Saturday, 17:00 – 22:30

Shorter Lunch Menu Available: Tuesday – Saturday, 12:00 – 17:00

Three new categories and 36 pies to taste on the trail

Ballarat’s Best Pie is back for 2025 with some brilliantly unexpected new additions. Ballarat will once again transform into a pie-lover’s paradise throughout August, with theannual competition offering 36 savoury and sweet pies to taste.

Judging will take place on Saturday 2 August at Itinerant Spirits (2024’s reigning champions) from 3pm with the panel awarding winners across seven categories (including three new categories).  

Alongside the judges’ picks, visitors also get the chance to have their say with the all-new People’s Choice Pie award, open for public voting during August. Pie enthusiasts simply need to scan a QR code available at each venue or head online to visitballarat.com.au after indulging to cast their vote.

2025 AWARD CATEGORIES

• Best Pie (first, second and third place)
• Best Sweet Pie
• Best Savoury Pie
• Best Bakery Pie
• Brilliantly Unexpected Pie (new)
• Pie with Purpose (new; rewarding a low-waste, innovative or local produce approach)
• People’s Choice Pie (new)

Ballarat is thrilled to announce beloved cook, author and television presenter Julia Busuttil

Nishimura as the Master of Ceremonies for the 2025 Best Pie Awards. The judging panel will feature MasterChef Australia semi-finalist and Good Chef Bad Chef co-host Tim Bone, alongside esteemed food writer Richard Cornish, Melbourne restaurant critic Kara Monssen and acclaimed Peruvianborn chef Alejandro Saravia.

Home to some of Victoria’s most inventive chefs and bakers, Ballarat has developed a flavour of its own, defined by creativity, innovation and diversity that continues to turn heads. From nostalgic classics to bold new bakes, this year’s Ballarat’s Best Pie entries promise to push boundaries and celebrate the best of the region’s local produce.  Now in its third year, this much-loved competition has helped cement Ballarat as Victoria’s regional winter icon and the ultimate cool-cation destination where creativity, community and comfort food collide.

Start planning your pie pilgrimage now. Find the Ballarat’s Best Pie map online at visitballarat.com.au/ballarats–best–pie or grab a copy at the Ballarat Visitor Information Centre.

Pies in the running this year are:

SAVOURY PIES

• Not Your Grandma’s Pantry: Barbecue duck char siu and pineapple tart pie – tender duck and spiced pineapple in a buttery, lattice-topped crust, with a vibrant mandarin ginger sambal.
• The George Hotel: English porky pie – savoury pork belly and shoulder with a jelly stock in an English shortcrust pastry, alongside warm, chunky spiced apple chutney.
• Saigon Alley: Pie-bo – beef simmered in traditional Vietnamese curry with carrot and potato, in flaky pastry, a modern Australian twist.
• Turret Bakehouse: Beef rendang pie – a rich and hearty beef rendang in a house made butter and beef tallow pastry for deep flavour.
• Hideaway Coffee Bar: Brisket bourguignon pie – smoked brisket bourguignon in a hot water pastry base, topped with inverted puff pastry and a tangy relish.
• Hop Temple: Goat barbacoa pie – goat barbacoa with jalapeño, lime and cilantro, plus a zesty relish and sidewinder fries.
• Aunty Jacks: Chicken pilsner pie – beer-cooked chicken with potato mash, mustardbraised greens (incorporating spent grains) and a chicken thyme gravy.
• Eleanora: Fish pie – flaky white fish and prawns in a lemon-dill cream sauce within a golden pie with a delicate sour cream base and crisp top, with smooth potato mash.
• Eclectic Tastes: Beef bourguignon pie – rich, slow-braised beef bourguignon in a signature sour cream pastry, accompanied by creamy mashed potatoes.
• Itinerant Spirits: Beef cheek, merlot and cheddar pithivier – slow-cooked beef cheek, rich merlot, and creamy Maffra cheddar in golden, flaky puff pastry using a French technique.
• Market Hotel: Classic beef and Guiness pie– slow-braised Waubra Prime grass-fed beef infused with Guinness, with creamy mash and peas.
• Roy Hammond: Galbi-jjim and bone marrow pie – Korean galbi-jjim-inspired short ribs in a sesame crust with a bone marrow vent enriching the filling.
• Grainery Lane: Smoked Waubra Prime lamb pie – smoked local lamb with a silky purple cauliflower puree and lemongrass jus.
• Red Duck Distillery: El quacko pie – seasoned minced beef marinated in Red Duck Amber Ale, layered with cheese and salsa, topped with sour cream and guacamole, all in flaky golden pastry.
• Drive Café: Eggs benny pie – a cheesy egg and ham hock filling under a poached egg and house made hollandaise sauce.
• The Red Lion: Drunken pork pie – pork braised in local cider with carrots and apples in homemade shortcrust pastry, plus spiced beetroot chutney.
• 1816 Bakehouse: Butter chicken pie – succulent chicken in a rich and creamy butter chicken sauce within fresh, handmade pastry.
• Café at Provincial: Provincial pork pie – a hearty hand-held pie with pork and roasted vegetables (inspired by autumn harvests) in a buttery whey-enriched pastry, with house made fig and apple chutney.
• The Shared Table: Feral Pie – slow-braised wild venison and mushrooms smothered in a red wine, juniper berry and caramelised shallot sauce, encased in a herbed thyme and rosemary pastry and served with colcannon.
• Boatshed Restaurant: Fig, rosemary and duck pie–local duck with sweet figs and fragrant rosemary, alongside seasonal greens.
• Hope Bakery at Sovereign Hill: Whiskey and stout slow-braised beef pie – local beef simmered in whiskey and dark ale with native pepperberries, a nod to Sovereign Hill’s heritage.
• Emma’s Bakery: Tram Car pulled beef pie – pulled beef braised with Michael Unwin Wines’ Tram Car Shiraz, caramelized leek and onion, rosemary and bay leaf in handcrafted pastry.
• Aussie Ogie Pastry Company: Prawn and scallop pie – succulent prawns and tender scallops in a rich, creamy filling within a buttery pastry shell with a golden lid.
• Dyers Steak Stable: Mrs Stewart’s classic beef and red wine jus pie – beef in a rich red wine jus, in a rosemary-infused pastry from the historic British Queen Hotel stables.
• Cornerstone Café: Lion’s mane osso buco pie – meaty lion’s mane mushrooms simmered in red wine, garlic, porcini stock and tomatoes in buttery pastry, finished with fresh gremolata.
• Beechworth Bakery Ballarat: Gold digger pie – local lamb braised in rich red wine with rosemary and sweet carrots in golden, flaky pastry, a hearty gold rush tribute.
• Hotel Canberra’s Stables Café & Bar: Lechon paksiw pie – roasted Western Plains pork simmered in aromatics, vinegar and bay leaves fills crisp pastry, crowned with pork crackling crumble and wrapped in banana leaf.
• Nolans: Pork, mushroom and vermouth pie – pork and mushrooms in a vermouth-infused filling, topped with local potato and feta skordalia, with a blackberry and vermouth jus.
• Tuki Trout Farm & Restaurant: Trout, sorrel and yabby pot pie – fresh trout, smoked trout, yabby and confit fennel in a sorrel sauce are topped with a 100 per cent butter puff pastry lid.
• 321 Café Learmonth: Pollo enchilada pie – poached chicken with herbs, spices, onion, avocado and jalapeno in a puff pastry shell, topped with salsa, sour cream and pastry wedges, a Mexican-Australian fusion.
• Magnolia: Confit lamb pie – slow-cooked confit lamb with vegetables and chicken farce, wrapped in organic silver beet and puff pastry, with creamy potato royale and burgundy jus.

SWEET PIES

• Kilderkin Distillery: Limoncello meringue pie – a buttery pastry base with gin botanicals cradles a tangy limoncello curd, topped with sweet meringue and gold flakes, with a spiced berry coulis.
• Mondegreen Café: Apple sty pie – warm maple apple in a bacon fat shortcrust, topped with maple candied bacon and creamy maple bacon ice-cream.
• Naomi & I: Mrs Browne Bakes’ raspberry goldfields cookie pie – a rich and creamy tangy raspberry drop filling in a luxurious double chocolate cookie shell, finished with white chocolate, crushed raspberries and gold shimmer.
• Lydiard General Café & Diner: Peach and Portuguese custard pie – warm custard and poached peaches in sweet and buttery shortcrust pastry, dusted with icing sugar.
• The Spanish Grill at Mercure Ballarat: Queso-mango cremoso pie – a sweet-based pie combining ripe mangoes and cream cheese crémeux, crowned with freshly grated St George cheese, a chef’s tribute.

The SMURFS have officially landed and they’re turning Sharetea blue, one cup at a time. Your favourite bubble tea brand has teamed up with the world’s cheekiest blue crew for a limited-time collab filled with bold flavours, prizes, and plenty of smurfy surprises.

Something blue has been brewing and it’s finally here. Meet the two new drinks inspired by the magic of Smurf Village. The Smurf Swirl Taro is rich, creamy and irresistibly dreamy. The Smurfberry Splash is fruity and packed with blue-berry fun. Both are served in exclusive limited edition Smurf cups that are as cute as they are collectable.

And just in time for the brand new SMURFS movie. Grab your Sharetea on the way to the film or swing by after if you are not done smurfing it up. It is the perfect pre or post-movie treat.

The fun does not stop there. Order any two Smurf drinks, keep your receipt and enter online for the chance to win one of seventy prize packs loaded with SMURFS goodies, including tattoos, a DIY lunchbox, a beach ball and even a retro karaoke set. One lucky winner will score the grand prize, a dream holiday for four to Paris, including flights, hotel, sightseeing and spending money.

DoorDash customers, we have not forgotten you. Be one of the first to order a Smurf drink through DoorDash and you might snag a bonus Smurf phone pop socket and merch pack. They will not last long, so get in quick.

Everyone is joining the fun. From choosing their Smurf alter ego to naming drinks after their bestie, fans are going all in on the Sharetea x Smurfs takeover. Once you try a Smurf Swirl Taro or Smurfberry Splash, you will be hooked.

“When we looked for a movie partnership to celebrate our drinks with, we knew the new SMURFS movie was the perfect fit. The charm of the characters, coupled with our Sharetea cups really brings the collaboration to life.

We’ve had a lot of fun creating and designing this campaign – everything from our Sharetea Smurfs branded cups and seals, extending to our 140 stores across Australia, partnering with DoorDash for delivery and also partnering with Westfield on some exciting activations, including the opportunity to meet the Smurfs characters locally. So this campaign brings so many wonderful touchpoints for the brand and our customers together,” said Anthony Mu, Sharetea Australia General Manager and Founder.

The blue buzz is real. This collaboration is available at selected Sharetea locations across Australia and online from June 16th. Sip, smile and smurf your way through the season. 

IN CINEMAS JULY SCHOOL HOLIDAYS. 

Visit sharetea.com.au for more info and entry details.

SYNOPSIS

When Papa Smurf (John Goodman) is mysteriously taken by evil wizards, Razamel and Gargamel, Smurfette (Rihanna) leads the Smurfs on a mission into the real world to save him. With the help of new friends, the Smurfs must discover what defines their destiny to save the universe. SMURFS features an all-star voice cast including Rihanna, James Corden, Nick Offerman, JP Karliak, Daniel Levy, Amy Sedaris, Natasha Lyonne, Sandra Oh, Jimmy Kimmel,  Octavia Spencer, Nick Kroll, Hannah Waddingham, Alex

Winter, Maya Erskine, Billie Lourd, Xolo Maridueña, Marshmello, with Kurt Russell and John Goodman.

Paramount Animation Presents

In Association with Domain Entertainment

A Ty Ty and Jay Brown Production

“SMURFS”

Executive Produced by

Pete Chiappetta, Anthony Tittanegro, Andrew Lary

Produced by

Jay Brown, Ty Ty Smith, Robyn Rihanna Fenty, Ryan Harris, p.g.a.

Based on the Characters and Works of Peyo

Written by

Pam Brady

Directed by

Chris Miller

Cast:

Rihanna, James Corden, Nick Offerman, JP Karliak, Daniel Levy, Amy Sedaris, Natasha Lyonne, Sandra

Oh, Jimmy Kimmel, Octavia Spencer, Nick Kroll, Hannah Waddingham, Alex Winter, Maya Erskine, Billie

Lourd, Xolo Maridueña, Marshmello, with Kurt Russell and John Goodman

#SmurfsMovie

YouTube: /ParamountPicturesAU

Facebook: /ParamountAU

Instagram: @ParamountAU

TikTok: @ParamountAU

In celebration of NAIDOC’s 50 Year Anniversary, South Eveleigh is proud to bring this year’s NAIDOC theme, “The Next Generation: Strength, Vision, Legacy”, to life.  From Tuesday 8 July to Sunday 13 July, the precinct will be hosting a bold and immersive week long cultural program, curated in partnership with Awesome Black. The precinct-wide activation brings together an inspiring lineup of live music, storytelling, art, cultural workshops and market experiences to recognise and celebrate First Nations peoples and their ongoing contributions to culture, creativity and community.

Awesome Black founder Travis de Vries said: “It’s an incredible honour to be able to work with the amazing artists and creatives to take over the space at South Eveleigh during NAIDOC. and a real opportunity to collaborate with businesses and residents in the South Eveleigh precinct. NAIDOC is always an amazing community moment within the calendar year, which we hope to build on through ongoing partnerships between businesses and local First Nations communities.”

Surrounding the market will be a dynamic schedule of cultural experiences, including:

• Live performances from Eric Avery, salllvage and Dobby
• First Nations Ambient Music Residency and sonic sanctuary from 7-10 July
• ‘Calling’ – a curated soundscape of ambient compositions by Eric Avery, salllvage, and Source Decay, resonating throughout the precinct.
• Lunch Time Dance Club with a First Nations DJ on Thursday 10 and Saturday 12 July
• EarthSpeak kids’ workshops with Jade Goodwin on Thursday 10 and Sunday 13 July
• Weaving Workshop on Saturday 12 July
• Dyagula’s Family music workshop for kids and families on Saturday 12 July
• Live podcast recordings, including Petroglyph and Little Yarns, an ABC Kids listen podcast
• Roving musicians including LAMONAY, ELINA ROBERTS TURNER, KYARNA, JAKE MAGI, TIM GRAY + more

The program will also feature a specially curated market offering by Trading Blak, spotlighting 100% Blak-owned vendors including Ngurrbul Clothing, award-winning Indigiearth, Jarin Street and Balgarra Designs. Across the weekend, stallholders will not only trade but also share their practice through short, interactive workshops—giving visitors a unique opportunity to engage directly with the stories, skills and culture behind each product.

Jarin Ingram-Baigent of Trading Blak said “BuyBlak this NAIDOC and support “The Next Generation: Strength, Vision & Legacy”. When you buy from 100% Blak-owned businesses, your purchase has 100% impact. It’s a direct investment in strong, self-determined futures – empowering the next generation.”

Michael Carabetta, Portfolio Manager at Mirvac, said the activation represents a deep commitment to amplifying First Nations voices in a meaningful way: “This special program is about more than celebration; it’s about platforming truth-telling, creativity and culture in a way that’s inclusive, accessible and energising.”

After exploring the NAIDOC Week markets and activations, visitors are encouraged to wander Locomotive Street and its surrounding laneways, where they’ll find South Eveleigh’s extended weekend retail offering. Vendors such as Sana and Fishbowl will open for weekend trade during the Loco Markets, while precinct favourites Anita Gelato, BrewDog and the Grounds Coffee Factory will be open as usual.

All events are free to attend, with some workshops requiring bookings.

For full program details, visit:

https://www.southeveleigh.com/whats-on-new/events/2025/07/05/NAIDOC-Week-2025

PRESENTED BY NICO RESTAURANT, IN PARTNERSHIP WITH MONTENEGRO

This July through August, NICO Restaurant in Cammeray and artist Mikey Freedom invite guests into a space where food and art collide – a powerful expression of
memory, emotion, and creative connection.

Executive Director and chef Nicola Ronconi – alumnus of London’s acclaimed The Fat Duck and Sydney’s Matteo Double Bay – has crafted an immersive dining experience in collaboration with celebrated visual artist Mikey Freedom. Running from 23 July to 30 August, the series invites guests to explore the emotional intersection of culinary and visual storytelling.

Freedom blends his graffiti roots with bold, abstract expression to create rhythm-charged, emotive works – now splashed across Shell House, Bastardo, and some of Sydney’s most iconic venues. His multidisciplinary practice channels the same energy found in the kitchen: movement, cadence, intention.

“Chefs are also artists,” says Ronconi. “We research ingredients, handle raw materials with care, and aim to create more than just a meal – we’re trying to spark feeling. A memory. Maybe even a smile after a bad day.”

At NICO, seasonal produce and oceanic flavours shine in signature dishes like Sicilian cannolo with salmon tartare and flying fish roe; spaghetti with lemon butter and Moreton Bay bug; and lemon tiramisu. This collaboration brings the same emotional depth to both plate and canvas.

“We want people to leave with full bellies, nourished souls, and heads full of memories,” says Ronconi. “To feel something beyond the plate – to look at Mikey’s work and recognise the same intent that goes into creating a dish.”

“When artists, chefs, architects, designers talk to each other, you realise we speak the same language,” adds Freedom. “It’s about rhythm, composition, feeling. Food and art don’t run on parallel lines – they intersect. That’s where the magic happens.”

Freedom’s works will fill the restaurant throughout the season, creating a space that’s both intimate and expressive – an invitation to reflect, connect, and savour.

Recently, Freedom’s creative reach extended beyond NICO. He was commissioned by Good Food Events for the sold-out Lagotto x Gowings dinner at QT Sydney – a Melbourne-meets-Sydney Italian feast – where his original artwork featured across the evening, including a bespoke illustrated menu inspired by the energy of crowded, joyful gatherings.

This special collaboration is proudly supported by Montenegro, whose legacy of cultural craftsmanship and creativity makes them the perfect partner for this soulful dining and art experience.

Event Details
NICO Restaurant, 450 Miller St, Cammeray NSW
23 July – 30 August 2025
Art by Mikey Freedom
Dinner by Nicola Ronconi
Presented in partnership with Montenegro
Tickets are limited
For bookings or enquiries, please contact:
Nicola Ronconi | info@nicorestaurant.com.au | 02 8021 0009

Goodness Kitchen, the much-loved New Zealand brand renowned for its delicious frozen fruit treats, is thrilled to announce the launch of its popular Choc Bites in independent grocers across Australia. Bursting with flavour, these new frozen delights are set to impress with their creamy texture and irresistible chocolatey goodness. As frozen fruit becomes a popular choice for a fun snack, Goodness Kitchen has elevated this trend with a decadent twist—smooth, vegan dark chocolate. Each bite-sized piece offers a satisfying indulgence that’s both delicious and guilt-free!

Born in sunny Nelson, New Zealand, Goodness Kitchen is ready to win over the hearts of Australians with its delectable frozen delights. The bursting flavour of their Choc Bites is rooted in the quality of the fruit, grown by hand-selected BRC-accredited growers both locally and overseas. The fruit is picked at peak ripeness and then snap-frozen, locking in the nutrients and goodness. It is then coated in Rainforest Alliance Certified chocolate made with 42% cocoa solids. This certification guarantees that their chocolate adheres to environmental, social and economic standards, supporting sustainable and responsible sourcing practices. Indulge in a frozen treat that combines irresistible sweetness with flavour, where every bite reflects Goodness Kitchen’s unwavering commitment to quality and responsibly sourced ingredients. 

Choc Bites are available in three varieties: snap-frozen Strawberries, Cherries and Blueberries dipped in smooth dark chocolate— the perfect blend of fruity freshness and rich chocolate goodness. They are the ultimate treat for any occasion. Savour a Choc Bite solo with a cup of coffee or a glass of wine for a moment of pure indulgence. However, if you are feeling more adventurous, toss a few into your morning cereal or oats to transform your breakfast into the most exciting part of your day. 

“We’re excited to introduce Choc Bites to the Australian market,” at Goodness Kitchen. “Our commitment to quality and simplicity shines through in these treats. Our goal was to celebrate the natural flavours of the ingredients and create a healthier alternative to traditional frozen sweet treats available. Real fruit, dark chocolate and nothing else, what’s not to love?”

“We saw an opportunity in the frozen snack space to create a healthier alternative to traditional frozen sweet treats and Choc Bites was our answer to this. 

At Goodness Kitchen, passion meets purpose in every bite of their frozen produce. Dedicated to delivering nothing but the best, Goodness Kitchen is committed to transparency and sustainability. In championing local growers and communities, every piece of fruit is grown with care and harvested at its peak. This dedication preserves maximum flavour and nutritional value, making healthy, convenient snacks accessible year-round.

Goodness Kitchen’s Choc Bites are now available at independent grocers across Australia for $9.00 per packet.

Health, wellness, and hydration have just been elevated. Introducing LVL UP, the innovative hydration solution developed by two passionate Melbourne entrepreneurs, Madison Verrocchi and Austin Xenos, who are changing the game in hydration supplements. With a mission to create highly effective, great-tasting products free from artificial ingredients, LVL UP is designed to elevate the hydration experience and everyday performance for Australians. 

Crafted with a premium blend of electrolytes and minerals, both working in harmony to deliver rapid hydration and enhance absorption, LVL UP is the modern-day solution for staying hydrated anytime, anywhere. Long-time friends, Madison and Austin created the brand based on their personal frustration around the lack of effective and enjoyable hydration options available in the market. Having played sports, worked out at the gym, long days in the sun, or after nights out, they often found existing products either tasted bad, contained too many artificial ingredients, or came in inconvenient formats. Determined to create a product that worked, tasted great, and was free from fillers, they spent two years perfecting the ultimate formula that people would actually enjoy drinking. 

A pivotal moment for the duo came when they realised how prevalent dehydration is on a day-to-day basis, with 4 in 5 people experiencing symptoms of dehydration. Solidifying their belief that there was a significant gap in the market, LVL UP was the solution to make hydration effortless and accessible to everyone. 

“We see LVL UP as more than just an electrolyte supplement – it’s a lifestyle. Whether you’re hitting the gym, travelling, working long hours and need a pick-me-up, or simply looking for a better way to stay hydrated, LVL UP fits seamlessly into any routine. Our goal is to provide Aussies with a clean, effective, and great-tasting solution that’s easy to make part of their everyday lives” says Madison Verrocchi.

What sets LVL UP apart from competitors is its non-carbonated, smooth formula that’s easy to drink and enjoy. The sleek, slimline packaging is designed to fit seamlessly into your bag or pocket, which comes in convenient, single-serve sachets that are portable for anyone on the go. Unlike traditional electrolyte drinks, LVL UP provides a refreshing formula without the bulky bottles or medicinal, fizzy aftertaste.

The formula is the result of years of research, testing, and refinement, ensuring the perfect blend of electrolytes like sodium and potassium is included for optimal hydration. Based on studies, consumers have reported faster hydration, reduced symptoms of fatigue, lack of focus and cognitive function, and an overall clear difference compared to other products on the market. 

“The taste was a huge focus for us,” says Austin Xenos. “We wanted flavours that people would genuinely enjoy drinking regularly, not just when they felt dehydrated. It’s not just about drinking water, it’s about proactive hydration with the right balance of electrolytes.”

The current flavour lineup includes:

• Mixed Berry – A vibrant, fruity blend, and a customer favourite.
• Lemon & Lime – A crisp and refreshing citrus burst.
• Orange – A classic, juicy twist.

With their latest additions, released in November 2024: 

• Watermelon – A juicy, refreshing summer flavour.
• Tropical – A lush blend of exotic fruits, reminiscent of a tropical paradise.

LVL UP is proudly Australian-owned using high-quality ingredients that meet strict formulation standards. The product is manufactured in a GMP (Good Manufacturing Practice) facility and is TGA-listed, highlighting its scientifically proven ability to relieve symptoms of dehydration.

The range is currently available for purchase at Chemist Warehouse and Coles Supermarkets nationwide, with a 10-pack retailing for RRP $14.99 and a 30-pack for $26.99. At just $0.83 per serve when purchasing the 30-pack, LVL UP makes high-quality hydration accessible for all.

Sydney’s best kept secret, Ikaria is a Mediterranean inspired haven that captures the essence of the famous Greek island known for connection, community and longevity. Loved by locals and visitors alike, it pairs warm hospitality with panoramic ocean views and a menu that transports you straight to the Mediterranean. 

At the heart of Ikaria is husband and wife duo, joined by an outstanding kitchen team led by executive chef Ivan Sanchez. With more than 15 years experience (including time in one of Sydney’s most acclaimed restaurants – Porteño), Ivan brings a fresh, elevated take on Mediterranean Meze. 

Drawing from his Spanish heritage, he’s created a generous, share-style menu that’s bold, refined, and deeply satisfying. Highlights include the honey-drizzled saganaki, slow-cooked lamb shoulder with whipped tahini, and a baklava-inspired cocktail that’s already become a cult favourite.

www.ikariabondi.com