Fine Dining & Tasting Menus

1+ hour, 54+ min ago   (32+ words) The Age Yiaga's Hugh Allen has taken out Chef of the Year almost a year to the day since opening his restaurant....

1+ hour, 58+ min ago   (33+ words) The Age We are proud to announce the winner of The 46th Age Good Food Guide Oceania Cruises Chef of the Year is Hugh Allen....

1+ hour, 6+ min ago   (104+ words) Updated October 12, 2026,first published October 27, 2025 It fronts like a neo-gothic church, but by God, your cardinal virtues are no good here. This is a temple of decadence – and not just on the plate. Under soaring ceilings ballasted by granite Corinthian…...

1+ hour, 15+ min ago   (599+ words) It’s been a big night for Hugh Allen, who has walked away with Chef of the Year and Restaurant of the Year for Yiaga, a feat achieved while leading two three-hatted restaurants. Once again, Hugh Allen has made Good Food…...

1+ hour, 44+ min ago   (935+ words) For the first time in 13 years, the same person has simultaneously claimed the awards for best chef and best restaurant. Plus, a Korean soup spot and a beloved pub took a victory lap. Now in its 46th year, The Age Good…...

1+ hour, 36+ min ago   (834+ words) October 12, 2026 — 4:00pm The temperature was rising and anticipation was on the boil on Monday afternoon as the crème de la crème of Victoria’s restaurant scene assembled at The Timber Yard, a rustic space in a gentrifying segment of Port Melbourne’s industrial…...

5+ hour, 35+ min ago   (1431+ words) MTR Foods’ festive campaign, ‘India’s Sweetest Language’, explores how familiar expressions such as “Ek aur lo,” “Olleyadagali” and “Aavta rehjo” convey love, gratitude, blessings and togetherness when accompanied by sweets. Brought to life through an illustrated book and a digital…...

7+ hour, 30+ min ago   (342+ words) The Times of India From Lucknow’s kitchens to global culinary stages, Chef Ranveer Brar has made food a vehicle for memory, culture and storytelling In a conversation around Times 50 Finest Restaurants of India, the jury member reflects on culinary…...

17+ hour, 32+ min ago   (1636+ words) Three glasses of pale-gold wine stood on the counter at JATAK while the kitchen worked just a few feet away. A chef leaned over to speak with us, and another member of the team broke into laughter during a conversation....

20+ hour, 22+ min ago   (386+ words) What if some of the most interesting ingredients on a modern Indian menu are the very ones we have been eating for generations during a fast? Kuttu, samak, sabudana and makhana are hardly new. They have been part of Navratri…...