On September 26th, Cutler & Co. was awarded the best Wine List in Victoria at Australia's Wine List of the Year Awards. It’s an honour that has left the team feeling humbled, and incredibly proud.

As part of Melbourne Fringe, our Fitzroy pub, Builders Arms Hotel is thrilled to host the event Yalinguth Live on Saturday 8th October. Immersive yourself in Aboriginal Fitzroy on this storytelling and musical tour of Gertrude Street.

For two days in August, Troy hosted a small group of porcine enthusiasts for an immersive, two day masterclass at the stunning Daylesford Longhouse.

A Flinders Lane favourite is heading north to the Brisbane CBD late next year. With a river-side aspect and the bounty of Queensland’s diverse produce, we are so thrilled to open our first restaurant outside of Melbourne.

Our wine teams recently took to the road to discover some incredible Victorian wineries, meet the makers, drink their drinks and generally have a good time while doing so.

To celebrate the launch of Julia’s wonderful new cookbook, ‘Around the Table,’ Morning Market Fitzroy hosted a book signing on Saturday 6th August from 10-12pm.

On Wednesday 6th July, the Builders Arms Hotel hosted ‘Yarns in the courtyard’ in collaboration with Yalinguth. It was an incredible, and moving evening with stories, songs and reflections of the Aboriginal history and social significance of our pub.

Tom Sarafian returns to the Cumulus Inc. kitchen after a hugely successful autumn residency, bringing aromatic dinners and soulful Sunday lunches that are generous, layered and made to be shared.

The team at Bardee, along with Trader House Projects Officer Anna Augustine and Cumulus Inc. Junior Sous Chef James Grant recently spoke to Natasha Mitchell at ABC Radio National’s Science Friction program about their innovative way to tackle food waste.

The bar team at Gimlet have recently been announced as finalists in a number of categories in the 2022 Bartender Magazine Australian Bar Awards.

This year marks the 20th anniversary of the World’s 50 Best Restaurants, the industry’s most recognised international awards. The Top 100 list has only ever featured a handful of Australian restaurants. This year, Gimlet debuted on the list at #84.

Cutler & Co.’s winter Wild Food.Wild Wine menu celebrates the traditional techniques of cold-weather cooking while honouring the intrinsic natural flavours of untamed local produce. Expect alpine cheese fondue, local truffles, and salad of wild weeds.

We hear from Cameron on perfecting the Gimlet, opening in a pandemic and why young bartenders should enjoy their time behind the stick.

Inspired by the open-hearth cooking of Southern France and Northern Spain, the Autumn Grill was available in Cutler & Co.’s Bar throughout the months of April and May.

On Wednesday 4th May, the charismatic Olivier Krug joined us at Cutler & Co. for a special, one-off evening, allowing guests to experience a collection of Champagnes rarely enjoyed together.

From April 11 - 24, a secret basement bar could be found beneath Supernormal’s bustling dining room. With polished cocktails and snacks, it was a hidden gem.

The team at Scout and Broadsheet recently spent time with Executive Chef Colin Mainds at Gimlet at Cavendish House to get a glimpse into his day, and highlight the inner workings of an industry-leading back-of-house crew.

Tom Sarafian joined the kitchen team at Cumulus Inc. for two flavour-fuelled weeks. He shared family recipes, and dishes honed from years of travel throughout the Middle East, Greece, Turkey and Armenia.

Meatsmith co-owner and head butcher talks to Luke Leyson on his meat-focused podcast. Get to know Troy, his passions besides meat, and his progression from small town kid to city big hitter in the meat industry

Cameron Parish has been named in Australia’s top 100 bartenders for Diageo’s World Class, and will compete for the national title in Sydney in September.