22 hours Ago By Good Food
Food fans will have more regular access to recipes, food news, restaurant reviews and nutritional advice with the launch of a dedicated Good Food page in The Sydney Morning Herald and The Age newspapers each weekday. Launching today (January 27), the Monday to Friday Good Food page reflects the increasing importance of food to subscribers and readers who are looking for up-to-date and trusted recommendations on where to eat, and ongoing recipes and cooking inspiration that make their life easier (and tastier). “Knowing where to eat and what to make for dinner is a daily ritual,” says Sarah Norris, head of Good Food.
“Just as people want to be across the news and politics of the day, people want to know which restaurant, cafe or bar is worthy of their money, or are looking for ideas on what to cook. “Good Food has long been the go-to destination for informed reviews and recipes, but Australia’s hospitality industry is a fast-evolving environment, and having a daily feed aligns more closely to how our readers want to consume this topic.” A dedicated daily page rather than the weekly Tuesday pull-out also aligns more closely to the frequency and types of stories that Good Food is publishing in 2025.
Good Food underwent a revamp almost two years ago, which included fully integrating it into the Sydney Morning Herald , Age , Brisbane Times and WAtoday websites. Since then, the number of stories Good Food publishes online and each day has increased. “Readers want up-to-date info and the daily page delivers that,” says Norris.
The arrival of the Good Food app last year added another level of immediacy for subscribers. As well as having recipes from Australia’s top chefs and recipe creators, the app has a daily feed of restaurant news, reviews and nutrition advice. “You can be anywhere at any time and pull out your phone and look up a Good Food review or story about a bar, cafe or restaurant.
You can search Good Food Guide reviews by map or nearby function, and get an immediate response. Waiting until Tuesday to read that content seems counterintuitive to how we live,” says Norris. What’s new and what to expect There will be a recipe published on Good Food’s dedicated page each day Monday to Friday , but Wednesday will offer up additional recipes from the likes of regular Good Food columnists Adam Liaw , Nagi Maehashi (aka RecipeTin Eats), Katrina Meynink, Helen Goh, Emelia Jackson and Sarah Pound .
This will be curated by Good Food’s first recipe editor, Roslyn Grundy, who brings almost 30 years of food journalism to the role , including editing several editions of the Good Food Guide and The Age’s food section. For those looking for healthy eating and nutrition advice, Monday is your day. These stories will help you make more informed eating decisions and supermarket purchases, including those by accredited practising dietitian and nutritionist, and regular Good Food columnist, Susie Burrell .
Thursday and Friday will offer a mix of food news and other regulars such as Taste Test, suburb and regional guides, Sandwich Watch, cooking tips, trends, restaurant openings and more. If it’s a particularly busy day, you might also get additional food stories in The Age and Herald news pages. Tuesday will continue to be the day Good Food publishes a review in print and online – Besha Rodell for The Age and, for the Herald , a new roster of writers following the retirement of Terry Durack last year.
That roster is co-editor of the SMH Good Food Guide , David Matthews , and long-time Good Food writers and reviewers Lee Tran Lan , Myffy Rigby , Helen Yee and Kevin Cheng. As has been the case for a number of years, a second weekly Good Food review will be published digitally on Friday and printed in Saturday’s Good Weekend magazine, written in Melbourne by Dani Valent and in Sydney by Callan Boys. Boys also steps into a new role as Good Food’s national eating out and restaurant editor, overseeing the new cities team, which includes Melbourne’s Emma Breheny and Sydney’s Bianca Hrovat.
Andrea McGinniss has been appointed eating in editor and Annabel Smith is senior producer and innovation editor. “We want to tell more stories that reflect the diversity of dining in Australia – across all cultures, postcodes, regions, styles and price points,” says Boys. “And while there is an ever-growing hunger for short-form food reviews across social media (not to mention our own Good Food Guide ) we also believe there is an increased need for detailed, fact-checked criticism and writing.
“Good Food’s reviews aim to inform not only what to order (or avoid) on a menu, but how the venue fits into its social and cultural context. We’ll still continue to report on the high-profile openings, but we also want to feature more independent restaurants with fresh ideas and a point of view.” Reviews, maps, recipes and more: Good Food is cooking up Australia’s most useful food app.
