From the Editor, Leigh O’Connor.
Once the domain of schnitty and chips, Carlton Draught and a rowdy crowd gathered around the TAB, the Australian pub has undergone a renaissance. Across the country, a new wave of publicans, Chefs, Sommeliers and creatives are reshaping the local into something far more nuanced - where duck fat potatoes share the menu with housemade sourdough and small-batch Pet-Nat flows freely from the taps.
This transformation doesn’t mean saying goodbye to the traditional corner pub, but rather reimagining what it can be in today’s dining landscape. It’s about celebrating nostalgia while elevating the experience - retaining the relaxed Aussie charm and sense of community, but swapping out the deep-fried parmas and bulk beer for thoughtfully crafted menus, natural wines and design-led interiors.
The modern Australian local pub is no longer just a place to grab a cheap meal or have a quick pint - it’s become a cornerstone of community life once again. Whether in the suburbs, the inner-city or regional towns, today’s locals are bridging generations and lifestyles, welcoming young families, solo diners, retirees and groups of mates with equal warmth.
This week, we explore how a new wave of Chefs and publicans are turning the humble local into something genuinely exciting again.
Few dishes hold a place in Australian hearts like the chicken parmigiana – or as it’s more affectionately known, the ‘parma’. Whether you’re in a humble country pub or an inner-city gastropub, this golden crumbed cutlet has become a staple of the national dining scene.
The story of the parma is more than just crispy schnitzel and melted cheese – it’s one of evolution, reinvention and the occasional culinary curveball. We uncover the transformation of this humble dish into a playground for creativity – think Mexican, Hawaiian and butter chicken parmas that push the classic pub meal boundaries.
For John Kennedy, ingredients are the greatest culinary influence. He constantly finds himself inspired by what the land has created with his mind travelling through flavours, memories and techniques until he hits on the perfect way to let the ingredient shine.
Born in Dublin, Ireland, John now leads a team of 60-plus Chefs at W Brisbane including The Lex restaurant, where he champions a collaborative and forward-thinking kitchen culture. We chat with him about his food philosophy and he shares his recipe for Wagyu fat scallops with corn succotash.
Australia’s back country pubs are more than just watering holes – they’re time capsules, community hubs and hidden gems nestled in some of the nation’s most remote and rugged terrain.
A road trip through the Aussie outback and regional heartlands isn't complete without stopping at these iconic institutions, where the beer is cold, the stories are tall and the welcome is as warm as the sunburnt earth.
Come with us as we discover cold beers, warm characters and timeless tales from the Southern Highlands to Queensland’s country core.
