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Chefs roll with the punches as cyclones, Omicron and shipping delays kick off new year

From French fries to yellowfin tuna, restaurants in Sydney and Melbourne are seeing patchy availability of some items due to cyclones, driver shortages and ...

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Grana bakery opens at Circular Quay's historic Hinchcliff House

Grana bakery opens at Circular Quay's historic Hinchcliff House
Scott Bolles
Photo: Jiwon Kim
Big is back. After a record run for small bars and diminutive diners, the first stage of the sprawling Hinchcliff House Wool Store development at Circular Quay opens its doors this week.
The entry level Grana eatery and its attached bakery serves its first customers on Tuesday, with the rest of the historic four-level building – which is handsomely lashed in Sydney sandstone and giant red ironbark timber beams – to follow in coming weeks.
Restaurateur Scott Brown points to the custom-made benchtop, which is littered with crushed mother of pearl and snakes through Grana. "We call it the serpentine, it's close to 40 metres," he says.

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Chefs named for four-level 450-seat Hinchcliff House development

Chefs named for four-level 450-seat Hinchcliff House development
Scott Bolles
Photo: Supplied
The mega Hinchcliff House Wool Store development at Circular Quay – with its two restaurants and a bar – is taking shape, with the missing pieces of its puzzle finally falling into place.
Good Food can reveal the project has snared former Flying Fish chef Stephen Seckold as its culinary director, as well as chef Elliott Pinn (Doot Doot Doot and Rascal, in Victoria) and Jason Duncan (Fred's).
"None of us have nonnas, but we love Italian food," Seckold says. So, the plan is to bring a local touch and a heavy load of Australian produce. "Downstairs will be Australian-Italian and upstairs Australian-Mediterranean," he says.

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