Melbourne has gone round the twist for bagels, with a raft of new shops filling a gap in the city's sandwich scene, offering everything from jalapeno and cheddar bagels to fillings like mac and cheese.
Australian farmers are finding rich veins of income in the meat of old sheep and cattle that once would have ended up in pies and burgers.
Instead of watching the oven door ala Poh, the four contestants must also come up with a "side hustle" to help save them from elimination.
The Sydney Cove Oyster Bar has been reborn as a French-accented restaurant.
Melbourne's favourite Moroccan vegetarian restaurant will serve its last chickpea bake on June 30 before becoming a takeaway-only business.
The once-hip Darlinghurst strip is on its way up again as a new wave of restaurants open their doors.
Porteno and Firedoor are inspiring an Argentinian restaurant, which will land in Balmain later this year.
This is the rarest of beasts: an episode where they don't make everything last much longer than necessary.
Georgian food is out, Armenia's dishes are in, as the condiment king explores the food of his family's heritage in a brand-new menu.
The bold fine-diner has a new executive chef, who combines a Michelin-starred pedigree with a more approachable dining format.