A combination of rising rent, wages, food and energy costs – and in some cases, a dwindling supply of customers – is forcing many restaurants to adopt long-resisted tactics.
Coskun Uysal, owner of Tulum Restaurant in Melbourne, moved to Victoria from Turkey five years ago and wanted to share how his culture s cuisine expands further than kebabs and dips.
Filmmaker Roger Ungers wanted to know where creativity comes from: he asked a glass-working artist, a celebrated chef, a singer songwriter and an entrepreneur.