Quincy Malesovas
Quincy Malesovas is a freelance food writer whose work tracks how venues, producers and dining movements evolve, with equal attention to concept, menu and the people behind them. She focuses on food and drink coverage for Broadsheet, writing since 2019 and balancing first-look venue pieces with longer features on regional gastronomy, hospitality businesses and shifting dietary cultures. Her stories tend to pair detailed descriptions of food and space with clear context on why a venue, event or movement matters now.
New Venues and Dining Concepts
A significant portion of Malesovas’s work introduces new restaurants, bars and casual food operators, often in early “first look” format.
Her coverage of Garfield Pizzeria in the refurbished King & Godfree building highlights the Tokyo stretch method used for the pizzas, the interplay between takeaway cocktails and the broader redevelopment, and the venue’s role in reawakening a long-quiet landmark. In Torquay, she positions Greek restaurant Ela as a local-focused middle ground between casual beach-town spots and destination dining, drawing out menu cornerstones such as charcoal-grilled octopus and rotisserie lamb to explain the concept’s appeal.
A piece on the revived Cherry Tree Hotel details a six-month renovation, the redesign by Studio Y and a menu that balances classic pub dishes with wine bar-style plates, using specifics like upgraded Wagyu burgers and daily specials to show how the pub has been repositioned.
She also gravitates to tight, concept-driven openings.
Her story on Gamja Hotteok describes a small West Melbourne takeaway dedicated almost exclusively to Korean potato hotteok and house-made fruit vinegar drinks, framed by its proximity to Queen Victoria Market and its limited hours and sell-out nature. Reporting on Dutch Rules Distilling, she focuses on the arrival of a new chef and the introduction of a Sri Lankan menu, emphasizing how the food reshapes what had been primarily a distillery venue. Coverage of Chris Lucas’s upcoming restaurant Noema looks ahead to a Greek-leaning dining room in a major CBD tower, explaining its “elegant simplicity” in terms of charcoal-cooked seafood and meats, pulses, vegetables and salads inspired by family food traditions.
She also writes about limited-run collaborations, such as a one-night-only feast that brings together two leading Japanese venues, treating these events as a way to show how established operators experiment and cross-pollinate.
Regional Food and Drink Travel Guides
Malesovas regularly connects food and drink with travel, producing guides that treat dining as central to understanding a region. Her weekend guide to Bendigo’s under-the-radar food and drink scene uses the area’s designation as Australia’s first Unesco Creative City of Gastronomy to anchor a tour of regional dining, lodging and activities, presenting the region as one of Victoria’s strongest dining destinations rather than a mere historical stop. A separate piece on Bendigo’s Bloom spring festival goes deeper on seasonal programming, tying gardens, art and outdoor experiences back to food through picnic packs, regional produce, boutique wineries and a cocktail trail that has venues pouring limited-edition spring-inspired drinks.
She highlights events such as the Heathcote Wine & Food Festival and Lamb-fari to show how local restaurants, cafes and wineries build their own stories into broader tourism campaigns.
Her travel work extends beyond regional Victoria. A guide to art galleries in Hong Kong situates institutions within their urban context and offers readers a way to navigate cultural experiences in the city.
Across these pieces, she tends to treat food, drink and culture as a single ecosystem, drawing out how festivals, cellar doors and city bars collaborate to shape a region’s identity. Sponsors and tourism bodies appear in the frame, but the emphasis stays on how these initiatives translate into concrete itineraries and meals.
Profiles of Food Entrepreneurs and Hospitality Businesses
Another thread in Malesovas’s portfolio is in-depth profiles of people building food and drink businesses, often at the intersection of production, agritourism and hospitality.
Her story on Bowral Honey Farm follows Hamish Ta-mé from childhood beekeeping to running a full agritourism operation on a National Trust property, detailing hive tours, tastings and educational experiences to show how a hobby became a sustainable enterprise. A feature on Blak Brews traces how a First Nations-owned tea company grew from a kitchen-bench operation into a global business, focusing on native ingredients, scaling and logistics to illustrate what “bringing Australian native tea to the world” looks like in practice.
In a sponsored piece about coffee, she explores how roasters and cafes use technology, cold brew and supplier relationships to change how a city drinks coffee, with examples from operators such as St Ali and Park Pantry.
Her profiles often include the operational and human side of hospitality. A feature on chef Junda Khoo covers the long shifts, sleepless nights and extended timeline involved in building the Ho Jiak restaurant group, positioning the story as a candid look at the work behind a multi-venue success. Another piece with Brendan Pang focuses on making dining less overwhelming for neurodivergent customers, explaining the role of sensory menus and venue design in accommodating different needs.
Together, these articles show an interest in how values - whether accessibility, cultural heritage or entrepreneurship - translate into day-to-day decisions about menus, service and business growth.
Food Culture and Plant-Based Dining Trends
Malesovas does not limit herself to openings and profiles; she also interrogates food culture, especially around plant-based dining.
In “Where Have All the Vegans Gone?”, she examines a pivotal moment where a leading vegan restaurant considers adding meat and a large plant-based chain struggles, using these cases to question whether the boom in vegan venues has peaked. The piece weighs commercial pressures, changing consumer habits and the realities of running a plant-based business, making clear that the story is about structural shifts rather than individual missteps. That interest in how inclusivity manifests in hospitality also surfaces in her coverage of sensory-friendly dining, where she presents neurodivergent-focused initiatives as part of a broader push to rethink what “accessible” eating out means.
Across these culture-focused stories and her broader food reporting, Malesovas tends to combine clear, descriptive prose with a focus on context - whether economic, regional or social. Her work is useful when a story touches new venues, regional food tourism, hospitality entrepreneurship or changing dietary and accessibility norms, and when those topics benefit from concrete detail and narrative rather than pure announcement.
4 more food journalists.
Adam Chandler
Adam Chandler stands out for treating food as a business and culture story, not a lifestyle beat. He writes a food column for The Wall Street Journal, where he uses familiar dishes and trends to explain pricing, branding, consumer behavior, demographics and shifting tastes. He has covered chicken thighs, Diet Coke versus Coke Zero, the rise of the $100 hot dog, regional American dishes, the U.S. Open food scene and hard-to-get restaurant reservations. His reporting also spans features, video pieces and audio conversations, all in plain, reported prose that focuses on fast food, chains, branded products, access and the real-world marketplace for eating out. He draws on a long career in national magazines and newspapers, plus books on fast food and work, to give his coverage historical context.
Ash Jurberg
Ash Jurberg weaves travel, food, and family stories into personal narratives that show how specific dishes shape relationships and daily life. He is a freelance journalist focused on travel, gastronomy, and family dynamics, with regular contributions to Allrecipes. There he writes personal essays on how culinary traditions define families, treating home cooking as a lived practice and emphasizing the rituals around particular dishes. His travel and lifestyle work links destinations with the flavors, street foods, and dining traditions that define them, including a piece on El Salvador’s rise as a travel destination and pupusas as its national dish. On Allrecipes he also covers simple, flexible recipes that fit busy routines, such as Nigella Lawson’s three-ingredient all-day dish. His voice blends anecdote, reported detail, and light humor informed by standup and improv, and he has authored two books.
Avril Treasure
Avril Treasure is Editor for Time Out Sydney and a food and drink specialist known for critic-led guides that turn restaurants, bars and cafés into clear choices. She writes ranked lists, neighbourhood roundups and occasion-based picks, covering best restaurants, bars, coffee, casual dining, new openings and long-running institutions. Her reviews combine menu, drinks, price, opening hours, location and atmosphere to help readers decide where to go. She also covers things to do, arts and culture, nightlife, news, lifestyle and sport, including city-wide guides and picks for Mexican food and dancefloors. Treasure has written for The Saturday Telegraph, Concrete Playground, Urban List NZ and Broadsheet, and appears as a monthly guest on ABC Radio Sydney. She has more than a decade of print and digital experience across food, drink, news, travel, home and culture.
Bud Kennedy
Bud Kennedy is a long-time Star-Telegram columnist whose defining work is Eats Beat, a practical chronicle of Texas dining and community life. He has written the column in print since 1985 and online since 1992, producing more than 3,000 pieces on cafes, barbecue joints, burger spots and other everyday restaurants. He reports openings, closings, changes and deals with close attention to names, dates and what diners can expect next. His food coverage connects restaurant news to neighborhood change, tradition, development and economic growth. Kennedy also writes opinion columns on city growth, identity, history, sports, media, state politics and national conflict. His reporting draws on a 54-year newspaper career covering two Super Bowls, a presidential inauguration, seven national political conventions and 19 sessions of the Texas Legislature. He appears weekly on Inside Texas Politics and is a frequent broadcast guest and speaker.