Nilgiri’s owner Ajoy Joshi was fed up with his customers thinking that all Indian food consisted of was curries. Ajoy talks to Gary Mehigan about how he’s constantly bringing his community to different parts of India, why he’ll give food away for free to anyone who asks, and how he hasn’t repeated a menu in 24 years. 

Damien Dellala calls his venues “Hula meets Himalayas”. The Manly and Dee Why locations serve Nepalese dumplings, and Hawaiian poke bowls in a surprising match. Gary Mehigan chats to Damien about how his venue gives back to his community, his passion for helping his staff, and what goes into a ‘Manly style’ Nepalese dumpling dish.

Momo Bar combines two cuisines that no one thought would work together

A thirteen meter marble table surrounded by chefs cutting, cleaning, and preparing fish. That’s what you’ll see if you walk into Josh Niland’s Paddington Fish Butchery. Gary Mehigan chats to Josh about how he was inspired to change the perception around preparing, cooking, and eating fish and the impact that’s had on his community.

Fish Butchery is changing the way Sydneysiders think about fish

A bottle shop where you can pick a bottle off the shelf, and then sit down with it in a 70s themed bistro, or take it outside to a wine bar. That’s what Mike Bennie envisioned and has brought to life with P&V. Gary Mehigan asks Mike about supporting his local community through COVID, embracing the Paddington and Newtown communities his venues sit in, and how he engages his customers with their food and drinks.

P&V have created their dream bottle shop

When Adrian Sheather moved to Sydney, he couldn’t find a community hub to work on his motorcycles. Now, he’s created that hub alongside a restaurant in Newtown, which according to him is the only place something this crazy could work. Gary Mehigan finds out why and how this community institution came to be.

Rising Sun Workshop brings Newtown a motorcycle workshop combined with a ramen restaurant

Nelly Robinson opened his restaurant nel. with two dollars left in his bank account – it had to be a success…and it is! He opens up to Gary Mehigan about why he chooses to have rotating themed menus, the joy that cooking food for his community brings him, and where he gets his ideas.

Nel. tells stories through themed tasting menus in the heart of Surry Hills

Nilgiri’s transports its Cremorne customers around India through food

Revamped from the premises of an old strip club, Dulcie’s is now a bustling cocktail bar themed to the year the Harbour Bridge opened - 1932. Gary Mehigan chats to Dulcie’s owner Brandon Martignago about creating the bar, the Australian legend it's named after, and how it's become a staple of nightlife for the local community.

Dulcie’s is a Kings Cross cocktail bar stuck in the year 1932

Are you tired of the same old dining experience? Join Gary Mehigan as he speaks with those in the food and wine space who are putting a fresh twist on your next night out. In partnership with American Express, you’ll hear about unique experiences, unseen food combos, and incredible locations. These are the local spots that are creating so much more than just a menu.

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