Atta is the latest of a new spate of modern Indian eateries, where traditional dishes are infused with new flavours and ingredients. Hoping to showcase their take on contemporary Indian is restaurateur Harry Dhanjal, and self-taught head chef Brij Patel....
Dalchini means cinnamon, a versatile ingredient used in savoury and sweet dishes. This same versatility is sought after in the Indian menu at the Dalchini pop-ups, currently being run once a month. At Dalchini, chefs Ved Navghare (Coda, Tonka) and Kay-Lene Tan (Head Pastry Chef at Tonka) take traditional Indian recipes and put a modern twist on them....
Rice Paper Scissors Fitzroy has been hosting yum cha sessions over Spring. Held once a month, they're an all-your-can-eat affair, and they're also very popular so bookings are essential. Dishes are a mixture from all three restaurants - the two Rice Paper Scissors branches, and their newest sibling, Rice Paper Sister....
Terror Twilight is a far cry from its old self. Bedford Street offered hearty meals, with its signature being fried chicken sandwiches and waffles. Taking a complete turn, Terror Twilight dances one opposite site of the spectrum between healthy and sinfully indulgent....
First launched on the Gold Coast in 2015, there are now Brooklyn Depot sites in Brisbane, Sydney and Melbourne. With a menu inspired by Old Brooklyn in New York, it offers a huge range of burgers, hot dogs, desserts and other fried dishes....