Audrey Payne

2 weeks ago | broadsheet.com.au | Audrey Payne

Everyone’s got their favourite restaurant – the one that makes them feel better the moment they step in the door. Sometimes it’s a perennially busy spot. Other times, you find yourself wondering why more people don’t recognise how good your ride-or-die is. We asked seven top chefs about the latter. Here’s what they said. March, next to Ides. It’s a beautiful spot with a fantastic steak night, great wines and a super friendly team.

2 weeks ago | broadsheet.com.au | Audrey Payne

Things aren’t as bad as Gareth Whitton expected. In early February, the Tarts Anon co-founder found out the original Cremorne premises – where all the tarts are produced and the business has operated since 2022 – had changed owners and would need to be vacated by mid-March, leaving the team with five weeks to find a new space. Fortunately, the new landlord has allowed Tarts to extend its Cremorne stay until May.

2 weeks ago | broadsheet.com.au | Audrey Payne

Hot-Listed Tori’s, hidden on Niagara Lane, would be hard to find if it wasn’t for the constant line down the street. The hype has sustained itself since the cafe from Tinee Su (Humble Rays, Regale) opened in 2022, largely thanks to the Japanese-inspired shortcakes, delicate madeleines, Basque cheesecake slices and whisked-to-order matcha. This winter, the team will open its second Tori’s location at 124 Exhibition Street right by Bloomwood.

2 weeks ago | broadsheet.com.au | Audrey Payne

I’m someone who goes to bed excited about breakfast. But rather than splurge on cafe eggs on toast and yoghurt and granola (something I still love), recently I’ve found myself leaning towards noodles and rice when I go out for a morning meal. I especially love these three Thai cafes – each with hard-to-find drinks, expert baked goods and comforting Thai breakfast dishes.

2 weeks ago | broadsheet.com.au | Audrey Payne

When Nathan Toleman’s Mulberry Group opened Molli at the end of June 2024, it was positioned as a neighbourhood bar and bistro with a technique-heavy yet approachable menu with dishes including pork neck skewers with date puree, fresh casarecce (pasta) with fermented tomato, and flatbread served with shallot custard.