Audrey Payne

1 week ago | broadsheet.com.au | Audrey Payne

• Dingo Ate My Taco and American-style pizza joint Deep End have brought back their birria pizza for the month of May at Deep End Fitzroy. The Detroit-style pizza is topped with birria-soaked brisket and Oaxaca cheese and comes with a side of birria. • Madeleine de Proust is teaming up with Godiva on three madeleines for Mother’s Day, available for scheduled collection or delivery between Thursday May 8 and Sunday May 11.

1 week ago | broadsheet.com.au | Audrey Payne

Fhred Batalona has been busy with the opening of his first restaurant, Palay, in Fitzroy. “For me, this isn’t a job, it’s my dream and has been in the making for the last 10 years,” he told Broadsheet when we reported on the opening. But when he’s not making silog and banana ketchup, he can be found eating his way around town. We caught up with Batalona to find out where (and what) he’s eating in Melbourne these daysWhat’s your favourite bakery? To Be Frank.

1 week ago | broadsheet.com.au | Audrey Payne

In 2018, French baker Quentin Berthonneau opened Q le Baker at Prahran Market. It quickly became a favourite for its laminated pastries and strong focus on sourdough. But the intensity of running a bakery – especially at a young age (Berthonneau was 24 when he co-founded Q le Baker) – led to burnout. And he stepped away from the business physically in 2019, and legally in 2022. “I was the poorest and the saddest and the least healthy that I have ever been in my life.

1 week ago | broadsheet.com.au | Audrey Payne

From Rosheen Kaul’s nine-week stint at Bar Bellamy to former Amaru chef Cam Tay-Yap’s carpark pop-up, pop-ups have become a defining feature of Melbourne’s dining scene in recent years. Some are one-off experiments – here for a good time, not a long time. Others serve a more strategic purpose: a low-risk way for chefs to test ideas, fine-tune menus and gauge customer appetite before taking the plunge into permanent bricks and mortar.

1 week ago | broadsheet.com.au | Audrey Payne

From country fairs to The Great British Bake Off, we all know how serious competitive baking can get. And right now, things are heating up for a team of Australians in training for the Panettone World Championships in Verona and Milan this October. As panettone continues its controversial rise, team Australia, led by Oji House and Q le Baker founder Quentin Berthonneau, will compete against teams from 11 other countries, including Argentina, Japan and reigning champion Italy.