Industry

For their hot-selling MFWF 2026 Special Event, the Crittendens leaned into the power of the Peninsula, and the results were nothing short of delicious.

Souped-up chips and gravy, fancy dim sims and a deeply local wine-pairing made Bear's Wine Bar's MFWF debut a splash.

Can you spot a 30-year-old Scotch? That was the question on everyone's lips at Whisky & Alement's sold-out MFWF Special Event.

Looking back a delicious festival fondue with Maker & Monger’s Anthony Femia.

Melbourne's favourite underground Italian restaurant switches the white tablecloths for takeaway at one of MFWF 2025's most talked about events.

Farm ale innovators La Sirène link up with Fitzroy's Restaurant Gaea for the robatayaki party of 2025.

Behind the scenes at MFWF's sell-out sausage-making party with Bar Idda's Alfredo La Spina.

Beef-fat flatbreads, mates with great wineries and a sunny day: how an award-winning regional restaurant put on a hit event for MFWF.

The Very Good Falafel's Alice Adams Carosi event had been in the works for years, but it took less than a day to sell out.

Ingredient-first, detail-obsessed and proudly Victorian: Curtis Stone Events has grown into one of the country's most ambitious catering companies.

“Integrity and soul mean a great deal to me – a sense of belonging delivered with style and passion.”

One beloved institution, two Marios, and 40 years of unwaveringly delicious Italian food on Brunswick Street.

Adi Halim, founder of Aru, Saadi and Antara on the benefits of surrounding yourself with people smarter than you.

“Remember that hospitality is a team effort. Empower your people to do their best work.”

High Street hero Adam Racina on the enduring success of his two Reservoir venues, La Pinta and Sardinas.

"Think of Pax as a bolt-on management team – a group of individuals with decades of experience in the areas of hospitality vital to success."

The team behind Terror Twilight, Convoy, Tinker and Hi Fi tells us how they do what they do ahead of the opening of their latest venue, Ophelia.

On the importance of excellent staff and a people-first approach with 18th Amendment Bar owner Gorge Camorra.

The restaurateur opens up on sustaining success and positivity after nearly 15 years of neighbourhood service.