We ask Red Lantern's Luke Nguyen about the French influence on his family and food

Last year's winner of the Josephine Pignoglet young chef of the year, Terry Robinson, tells how the award changed his life.

Taste China's best food with one of Sydney's top chefs.

Longrain Executive chef (Sydney and Melbourne) Martin Boetz leads a Good Food Guide tour of Thailand June 17-26 through World Expeditions.

The best way to welcome in the Chinese New Year of the dragon is with a full belly. Su-Lin Tan asks chefs their favourite New Year dishes and traditions.

Are there any dishes you're sick to death of seeing on menus? Which ones? Here's what our Good Guides writers and editors had to say...

Good Food Guide reviewer Belinda Jeffery cooked in restaurants for many years. She is an award-winning writer, TV presenter, restaurant reviewer, cooking teacher, author of 4 cookbooks, and currently working on her fifth. She lives, writes and cooks in the glorious Byron Bay Hinterland.

Good Food Guide chefs and writers single out foods they don't like to eat.

Barbara Sweeney is a Sydney-based food writer, and the Regional Editor of The Sydney Morning Herald Good Food Guide. Barbara has had a long-held fascination with food and cooking, and writes about regional producers for Country Style magazine.

For Sydney foodies, October is all about The Crave Sydney International Food Festival. We've asked festival director (and Good Food Guide co-editor), Joanna Savill a few questions about what's on.

Guy Griffin is a Sydney-based food writer. He's a regular food columnist for The (Sydney) Magazine, and is a reviewer for The Sydney Morning Herald Good Food Guide.

Stephanie Clifford-Smith is a Sydney-based food and travel writer. She writes the 3 of a kind column for The Sydney Morning Herald Good Living section and is a reviewer for several guides including the Good Food Guide.

What’s your foodie guilty pleasure? Popcorn or the parson’s nose? McDonalds soft serve? Lindor chocolate or nachos? Everyone has a guilty pleasure, what’s yours? At the Good Food Guide, we’re admitting some

We've highlighted a few restaurant trends that really get under our skin. Are there any trends you wish would die off once and for all?