One in eight restaurants and cafes closed between July 2025 and July 2026, according to CreditorWatch, almost double the rate of other sectors. Restaurant and Catering Australia says average net profit has fallen from around 10 per cent to 2.5 per cent. Claret Club, a Darlinghurst restaurant, is among venues struggling with cost-of-living pressures and fewer diners. Its co-owners, Bridget Raffal and Harry Hunter, say they work 60 to 90 hours a week and rely on loyal local customers to keep going.
A new food delivery app called Olo has launched on Android and iOS, promising to avoid the menu markups common on larger platforms. Founder and CEO Noah Glass says restaurants pay commissions of 20 to 30 percent to marketplaces and often raise prices to cover them. On Olo, restaurants charge the same menu price posted in store, and the app charges a flat 5 percent service fee. Users still pay a delivery fee. The app launches with 250 brands and shows no sponsored listings. Olo also operates behind the scenes, processing orders for restaurants through their digital menus.
A guide highlights five Canberra restaurants suited to group meals. Beltana Farm in Pialligo serves modern Australian share plates on a truffle farm. Azuma Den in Kingston offers communal Japanese and Korean banquet-style set menus with options for different spice levels. Agostinis in Kingston serves simple Italian food in a family-owned venue with set menus for larger groups. Mookata N Ramen Bar in Bruce offers Thai charcoal barbecue at the table, while Akiba in the city serves East Asian fusion dishes designed for sharing.
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Turkish migrant Serif Kaya came to Canberra in 1980 after a bus trip led him to explore the city alone. He later became the owner of Ottoman Cuisine, one of the capital's best-known restaurants. Kaya says migrants should mix with the wider community rather than live in enclaves, and that shared meals help people understand one another. He introduced many Australians to Turkish cuisine, and his customers have included several former and current prime ministers. Kaya says he feels at home in both Turkey and Canberra.
A Canberra food guide has named five places south of the lake serving favourite bowls of phở. +84 Kitchen in Woden offers beef toppings and a stone bowl version, with a special sauce. LL's Bakery in Fyshwick serves rare beef or a special mix of tripe, tendon, brisket and beef balls. 29 Cafe & Eatery in Curtin is praised for its brisket. Noi Noi in Kingston has a clear, spiced broth, and O Bach in Tuggeranong is recommended for cold days.
Chris Macheras has released a third book, Old Vintage Melbourne: A Culinary Chronicle, which records the city's classic eateries. It grew from an Instagram account of vintage Melbourne photos that Macheras started during COVID-19 lockdown. He produced the book while recovering from Hodgkin lymphoma. It features about 120 food venues, including Stalactites on Lonsdale Street, which opened in 1978 and is known for its hand-made ceiling. Many older restaurants have closed, some after COVID-19 and others after fires. Macheras says the book helps preserve the city's identity.
Residents of Perth's northern suburbs have named their favourite places to eat, from Hillarys Boat Harbour to Burns Beach. Sorrento couple Lyn and Gary Brown recommend Mia Cucina Italian Cafe, an Italian seafood restaurant overlooking the marina. Young mothers Ella Nezich and Lola Artuso prefer Dropinz cafe and Woodfire Pizza in Mullaloo. Hossein Bahrami, who runs a souvenir business at Hillarys, says finding halal food is difficult and that a new dumpling eatery, Noor, is due to open soon. Gill and Bruce Calvart of Burns Beach pick Chapters Bistro in Currambine for dinner.
Magill Estate Restaurant in South Australia has won two Michelin Stars, the top honour at the guide's first South Australian launch. The Penfolds-owned venue is the only local restaurant to receive the distinction in the guide's first Australian edition. Ten other restaurants received one star, and 16 were given Bib Gourmand awards for high-quality food at accessible prices. Michelin said the state's dining scene showed a strong mix of European, South-East Asian and Japanese traditions alongside native ingredients.
Ten South Australian restaurants have each been awarded a Michelin star, and the Magill Estate Restaurant at the Penfolds winery has won two. Police allege a tobacconist next to a North Carlton cafe was firebombed amid an ongoing gangland war in Melbourne's tobacco trade. A court has heard Russell Brand was a calculated sexual predator who used his celebrity to rape and assault women. Western Sydney International airport opens to commercial traffic next month.
Gluten-free restaurant Queenies in Kingston is closing after six years, with its last service on Saturday 31 October. Owner Pamela Howarth said the business had been hit by events beyond its control. Executive Chef Adrianne Davo will focus on sister venue Eve. Elsewhere, Oh My Papa is set to open a rooftop bar on Bunda Street, and Armada Collective plans a Pialligo Estate relaunch in 2027 with an Italian focus under head chef Jason Lear.
Magill Estate Restaurant has become the first Australian restaurant to win two Michelin stars. The Magill Estate kitchen, led by chef Scott Higgins, was among 77 restaurants recognised in the Michelin Guide South Australia 2027. Ten South Australian restaurants earned their first stars, including Maxwell Restaurant and Esmay in Adelaide, Restaurant Botanic and Skilogalee Barrel House in the Clare Valley. Sixteen venues received a Bib Gourmand and another 50 received a Michelin Selected mention. The guide's inspectors chose which venues to visit, and the SA government says restaurants cannot pay to be included.
Ten South Australian restaurants have received one-star Michelin ratings, the first Michelin stars awarded in Australia. Magill Estate Restaurant has also received a two-star rating. The awards were announced at a ceremony at the Adelaide Convention Centre on Wednesday evening. Dozens of other venues and chefs were also recognised, including Shobosho chef Shakaan Abillion, who won the inaugural young chef award. The South Australian government said it paid a confidential sum under a commercial agreement with Michelin. Premier Peter Malinauskas said the recognition was worth its weight in gold.
Five Greek Australian restaurants have been named in the Good Food Guide's 100 Essential Victorian Restaurants list. Kafeneion earned the highest score among the five, at 15 out of 20. Patris, a Brunswick restaurant that opened in February, received a score of 14 out of 20. Co-owner Stella Andrianna Michael said the recognition was significant for the small business, linking the restaurant's identity to her family's migration story.
South Australia's restaurants are being assessed by Michelin Guide inspectors, who dine anonymously across the state. Any restaurant that earns a star would be the first in Australia. The South Australian government paid for the guide to come to the state, and the cost remains confidential. Tourism Minister Emily Bourke says the guide will help put the state on the world map. Adelaide chef Duncan Welgemoed says it could bring in more bookings, while Professor Catheryn Khoo cautions chefs against focusing too much on the guide.
Several restaurants and cafes along the South Coast of New South Wales offer gluten-free dining options. Stingray’s Ocean & Grill in Batemans Bay provides gluten-free fish and chips in dedicated fryers. The Oyster Farmer’s Daughter in Narooma serves gluten-free seafood, including oysters and fish and chips. The Rivermouth in Tomakin offers gluten-free brunch items and fish and chips. Cafe Beyond in Bega is a fully gluten-free establishment with house-made bread and sausage rolls. Cafe Pambula by Toast in Pambula features gluten-free fritters and pancakes, with similar offerings at The Eddy in Merimbula and Eden Ground.
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French-born restaurateur David Bitton says Australia's migration debate is driving him insane. He arrived in 1991 as a qualified chef and later built his own chain of restaurants in Sydney. He says Australians rarely choose hospitality careers, so migrant chefs and waiters are essential. The Australian Restaurant and Cafe Association wants hospitality added to the sectors that receive priority visa processing. Its chief executive, Wes Lambert, warned that placing chefs at the back of the queue would be disastrous for the sector and tourism.
A wave of new Greek restaurants is reshaping dining in Adelaide, blending traditional recipes with modern styles. Restaurateur George Kasimatis is preparing a collaboration with George Calombaris, due to open in Norwood, likely in early 2027. Billy Petropoulos's Vasili's Table at West Beach was named Best New Restaurant in South Australia at the 2026 Hostplus Awards for Excellence. Caramella Patisserie on Hutt Street, run by a family that moved from Darwin, serves handmade Greek pastries. Simon Kardachi's Omada has opened in the CBD, with a design that won a 2026 interior design award.
A food writer explores Wagga Wagga's dining scene, highlighting Moroccan, fusion and steakhouse options. Al Maghrib serves contemporary Moroccan dishes like msemmen pancakes and shakshuka. Mr Lawrence offers a sticky pork taco with roti and prawn dumplings. Hide Steak & Bar, now under new ownership, specialises in Australian beef and locally sourced produce, with a dry-ageing program for enhanced flavour. The writer praises the quality and variety of Wagga's food scene, encouraging support for local restaurants.
Mexican fast-food chain Guzman y Gomez is using imported Danish pork in its burritos and tacos, despite advertising Australian produce. Australian Pork Limited is pushing for clearer labelling laws to require restaurants to declare where their pork comes from. The company defends its use of imported pork, citing seasonal quality, availability, and pricing, but local pork producers argue Australian pork is consistently available and of high quality.
