Get a sneak peek at Danielle’s recent trip to Oaxaca, Mexico, where a bunch of the world’s best chefs gathered to explore one single ingredient…
We sit down with uber stylist, Alisha Rich, to find out how she went from obsessively making her own dollhouses as a child to transforming event spaces.
Woodfired flatbread, buttery brioche, crusty sourdough… bread is being welcomed back into our diets and onto menus with open arms. Is bread trendy now?
We took a little jaunt on a seaplane for a long lunch at Bert’s. Between sips of champagne we learned a few things about aviation. We were surprised too.
From a frozen treat that’s almost too beautiful to eat to a cult dessert with bacon and potato chips, here are five of Sydney’s best.
We talk to newly minted est. head chef about how he is going about putting his stamp on the menu, what makes a great restaurant and where he would have his last meal.
From an impromptu Kylie performance to the portable stereo street party that sparked a new tradition, take a walk down Mardi Gras memory lane with us.
We dive into Sydney’s subterranean world of pool competitions to get a few tips and tricks from a bona-fide pool shark.
Got party planning anxiety? Living in fear of the flop? We sit down with party planner, Emily Bollom, who shares her top tips for a rockin’ do.
You’re engaged. Your head is spinning. We can’t help you choose your bridesmaids but we can find the right wedding reception venue for the big day.
We know pairing shiraz with seafood is a no-no, but there’s always more to learn. Merivale’s Master Sommelier, Franck Moreau, gives us his top tips.
We chat to the inimitable DJ Jo Redd, a regular fixture at Pool Club, about her fascinating career and the song she never wants to hear again.
Ditch the stodgy sandwiches and drab rooms. Event planning team manager, Emma Barr, dishes on unexpected spaces sure to win over clients, bosses and VIPs.
V- Day needn’t be a tacky, gag-inducing affair. Establishment concierge, Kyle Hirst, has the inside scoop on planning a heartfelt but schmaltz-free evening.
Join Bert’s Bar & Brasserie head chef Sam Kane and Merivale senior head sommelier Adrian Filiuta as they meet producers at the Narooma Oyster Festival.
From sunken middles to serious cracks, many have tried and failed, but with our insider tips you’ll learn how to nail the iconic dessert once and for all.
Sydney’s Surry Hills ranks as one of the chicest neighbourhoods in the world. We get the inside scoop on where to go to have a mini-holiday (without the plane fare).
No boot camp ahead. Instead, we ask a few familiar faces at The Newport to share healthy resolutions that you’ll actually want to keep.
The ring is on your finger (congrats!) so let the wedding planning begin. But where to start? Right here, Bridey.
Culinary legend Peter Doyle will be leading Merivale’s exciting new chef apprenticeship program, a coup for the next generation of chefs.
With over 6000 covers a week, not every chef can handle the heat at Mr. Wong. Executive chef Dan Hong tells us what sets apart the good from the great.
The Collaroy head chef Simon Zalloua gives us the inside track on how their bowls have evolved at the Kiosk – and shares some tips for recreating these nutritious meals at home.
The Bottle Shop manager Harry Letho clears up some of the confusion around natural wine and offers us some tips and tricks for navigating the world of organic shiraz and biodynamic chardonnay.
From NutriBullet daiquiris to the ultimate BBQ beverage, our resident drinks expert, Sam Egerton, is here to take your summer drinks from so-so to so-hot-right-now.
Try making our champagne and elderflower jelly because there’s nothing better than a sweet treat that requires you to drink champagne while making it.
We talk to Palmer & Co. manager Ryan Kimball about how to nail a first date and avoid some of those commonly made mistakes.
From fine dining in the CBD to Cantonese feasting in the inner west, check out our diverse and delicious range of chef hat award winners.
Step into the Fred’s kitchen with head chef Danielle Alvarez and see how she is taking farm-to-plate to a whole new level.
We chat to Debbie Higgins – Merivale’s group operations manager, events, about launching Merivale’s exciting new catering arm, made by Merivale.
A cheese platter is a winner at any social gathering, any time of year. Here are our top 10 tips to impress your guests with abundance and beauty (and that’s just you, not the platter).
Need a hand keeping even the hardiest cactus alive? If you manage to kill the un-killable, our resident green thumb can help.
We go straight to the source to find out from Merivale staff what it’s like to work here over summer. Hint: it’s a lot of fun.
made by Merivale shares an alternative to the expected Christmas lamb roast - their braised lamb shoulder with prunes and saltbush. So yum there’ll be second and third helpings all round.
Just a few blokes in the kitchen. Merivale executive chefs Jordan Toft and Christopher Hogarth, along with sous chef Giovanni, talk Bert’s, learning from the best and after-work beers.
We talk to The Bottle Shop manager Harry Letho about how to find just the right bottle of wine for a cast of characters this Christmas
If you find yourself ringing in the New Year with a bit of extra bling on your finger we can help you find the perfect venue for the big day.
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