Portuguese-style chicken shop Joybird is coming to Hyde Park

Nesting just a few doors down from its sister restaurant Nido, Joybird will update the suburban chicken shop concept for the modern era.

Max Sharrad is reinventing The Pot’s legacy with Nido

After less than six months as The Pot's head chef, Max Sharrad is changing up the restaurant with a new "fun and comfortable" pasta bar concept, Nido.

A new team and new direction at Midnight Spaghetti

With founding head chef John Stamatakis moving west, Midnight Spaghetti has welcomed a new kitchen team and a new culinary direction.

Sun Day at The Pot

Simon Kardachi: Restaurant revolutionary

From concept to hype to brick and mortar store, we saw every angle of Shobosho, but even as his latest restaurant settles, Simon Kardachi keeps his eyes ahead.

First look at Shobosho’s menu

What you'll be eating tonight.

How to make a restaurant: The art of shou sugi ban

To find out why the interior of Leigh Street's Shōbōsho will be different to any seen before in the city, we met a man for whom playing with fire is an everyday occurrence.

How to make a restaurant: Designing Shobosho

First comes concept, then comes design. Studio Gram walk us through their plan for Leigh Street's next big thing.

Agriculture to order

When they’re working with farmer Kasim Erkoc, our state's best chefs don’t ask him what he’s got, they tell him what they want.