Il Melograno is about 3 years old, and while it focused mainly on gelato and later brunch, there were always ideas of expanding into the dinner trade. Dinner service started a month ago, available from 3pm. Gelato first started in Sicily, as a mix of granita and milk, and is its the most famous food product. For Il Melograno's food menu, Sicilian family recipes are tweaked to suit Australian produce. Sicily is a bit of a melting pot of cuisines, and sees influence from the Spanish, Arabs and...

Interior images of Mediterranean stalwart, Syracuse, have always piqued my interest, though I never managed to make a visit until now. Philippa Sibley has been in charge of the kitchen for just over a year - an even better reason to make my way there for lunch. The restaurant is cosier than expected, and exudes a classic warm and moody atmosphere. Syracuse was originally just a wine bar back in 1996, and there's still an impressive selection of wines to try (over 600!) as well as expert sommeliers...

Way back when, Piccolino's was a pizza and pasta take-away store, but since the early 90's it's expanded and become a fully-fledged restaurant with impressive architecture to boot. Your first sighting of the interior might just take your breath away. Designed by internationally-recognised Hachem Architects, the 100-seat restaurant features a pizza oven with a towering flue that extends all the way up to the lofty ceiling. A mezzanine level is set just behind it....

Chef and co-owner Adel Mostafa may not be Italian, but given he’s lived in Italy for 17 years you could say he knows a thing or two about how to cook Italian food. Since moving to Australia, he owned several restaurants in Melbourne before settling into Hawthorn, opening Mother Dough last year....