Mary’s has been one of the most talked about openings of this year, with the venue getting rave reviews for their food. But this pub with some good nosh is not just a restaurant. We sat down with Kenny Graham to find out a little about the venue’s story.
In our 150th issue we looked at the trends we’ve seen over the last decade, and one that was prominent was the rise and rise of better food in bars. So much so, that just about everyone now has an opinion on what makes a good burger — we asked Sydney chef Tomoyuku Usui from Rabbit Hole Bar & Dining for his tips on how to make a great burger.