Vue de Monde
Chef Hugh Allen makes Good Food history with second three-hat win
At 30, the Yiaga and Vue de Monde chef has accomplished something no other Australian chef has before.
- Erina Starkey
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Eight long-running Melbourne restaurants spill on their highs, lows and famous diners
From cooking for Serena Williams to waking up to a flooded restaurant, the people behind landmark venues look back at moments that made them.
- Emma Breheny and Ardyn Bernoth
Handcrafted spoons, custom clay bricks: What it takes to open a restaurant in 2025
A hot young Melbourne chef and a visionary architect combine to create a distinctive culinary establishment. Will Yiaga change the fine-dining game?
- Myffy Rigby
Chef Hugh Allen’s next venue is nothing like what he’s done at Vue de Monde
At Yiaga, in a lush city-fringe park, the ambitious young chef has created a restaurant that’s defiantly his own: a celebration of Australia’s natural riches, from the ingredients down to the bricks.
- Myffy Rigby
Chef Peter Gilmore’s secret garden (plus his favourite spots in Sydney, Melbourne, Hobart)
The acclaimed fine-dining chef shares his list of go-to cafes, bars and restaurants, and why Tasmania has captured his heart.
- Jane Rocca
‘Holy hell, this is good’: The seven best dishes our chief critic ate in 2024
After visiting hundreds of restaurants and sampling countless dishes, Besha Rodell looks back in hunger at the seven that rose above the pack.
- Besha Rodell
The restaurants, bakeries and bars three-hatted chef Hugh Allen loves most (and what he’s having at each)
As executive chef at Melbourne’s sky-high Vue de Monde, Allen, 29, knows a good dish when he eats one. Here are his favourites, at home and abroad.
- Jane Rocca
Chef of the Year works two days a week, serves only six people at a time
After a “wild and unpredictable” year for hospitality, a star-studded awards ceremony celebrated Victoria’s best, with some new and exciting names rising to the top.
- Dani Valent
- Opinion
- Fine dining
Australia is leading the world in bringing joy and friendliness to fine dining
As we announce the Service Excellence Award finalists for this year’s Good Food Guide, Melbourne’s chief restaurant critic celebrates the death of pompous, robotic service.
- Besha Rodell