Welcome to The Detour: Your food and travel guide to the best flavours, hidden haunts, insider tips and unforgettable new experiences that reward those who wander off course.

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If there’s one restaurant I’ll happily cross state lines for any day, it’s Rick Shores in Burleigh Heads. 

So you can imagine my delight when I heard the team behind it – Fanda Group – has just popped the cork on a brand new venue further north in Brisbane‘s ever-buzzier Fish Lane dining precinct. 

Meet Marlowe. 

This cosy Aussie bistro is the definition of blink and you’ll miss it: tucked inside a 1938 heritage apartment block once known as the Merivale flats, it sprawls across four apartments that play host to nine intimate dining rooms, pocket-sized bars and nooks. 

The brief? To feel less like ‘going out for dinner’ and more like dropping by a mate’s place – if your pal just happened to have a killer wine cellar and a wood-fired hearth. 

‘There’s a level of homeliness to the space that informs all aspects of the venue’s philosophy,’ Fanda Group Director, David Flynn, says. 

Marlowe: This cosy Aussie bistro is the definition of blink and you’ll miss it: tucked inside a 1938 heritage apartment block once known as the Merivale flats, it sprawls across four apartments that play host to nine intimate dining rooms, pocket-sized bars and nooks

I asked Head Chef Ollie how he’d like guests to walk away feeling: ‘Like they’ve just left the best dinner party they’ve ever been to, and can’t wait to tell their friends about. That feeling of being somewhere super special, homely and relaxed,’ he replied

‘We want Marlowe to embody the same comfort as dropping into a friend’s house, and the same generosity and lavishness as a Sunday lunch at your grandparents’.’

It’s a vibe diners are craving right now: the ‘quiet-luxury’ antidote to old-school formality. 

Head Chef and Co-owner Ollie Hansford leans into nostalgia with a menu inspired by vintage Australian cookbooks, spliced with modern flair and fuelled by hyper-seasonal local produce. 

Think prawn-cocktail tartlets, braised duck pie with radicchio jam, jumbo-yabby surf and turf, and a coral trout Wellington capped with caviar butter. (Yes, please.) 

‘It’s a nod to the comforting meals that shaped us, and a celebration of the small, local farmers around us,’ says Hansford of the menu, which revolves around Aussie growers and makers. 

‘I’m lucky to have locked in five kilos of jumbo yabbies a week from a farm just outside of Gympie, and 20 whole heritage-breed chickens from Joyce’s Gold too. 

‘For many of the producers we’re working with, like Chauvel Wagyu, Marlowe is the only restaurant in the region they’re supplying.’

Behind the scenes, a custom wood-fired hearth and raw bar keep the action front and centre – watch chefs shuck oysters, carve seafood and plate glossy yabby tails in real time. 

The team leans into nostalgia with a menu inspired by vintage Australian cookbooks, spliced with modern flair and fuelled by hyper-seasonal local produce

A 200-bottle Australian wine list and cocktails (the Marlowe Martini is already calling my name) seal the deal.

The setting is just as delicious: walnut timber, polished chrome, curved furnishings and a palette of sky blue, buttercream and deep crimson spread across the apartments, complete with sunrooms and a leafy terrace. 

‘There’s real momentum building in Fish Lane, and we’re proud that Marlowe can be part of its evolution,’ Flynn says.

I asked Hansford how he’d like guests to walk away feeling after dining at Marlowe. His answer has me sold: 

‘Like they’ve just left the best dinner party they’ve ever been to, and can’t wait to tell their friends about. That feeling of being somewhere super special, homely and relaxed.’

Consider this your cue to book early and linger long. 

Brisbane’s dining scene just scored a sparkling new hideaway – and I, for one, can’t wait to pull up a chair. 

The brief? To feel less like ‘going out for dinner’ and more like dropping by a mate’s place – if your pal just happened to have a killer wine cellar and a wood-fired hearth

Highlights include prawn-cocktail tartlets, braised duck pie with radicchio jam, jumbo-yabby surf and turf, and a coral trout Wellington capped with caviar butter

A 200-bottle Australian wine list and cocktails (the Marlowe Martini is already calling my name) seal the deal

Our wine is the best in the world 

Australia has once again proved what wine lovers already suspected – it’s a world-class wine powerhouse.

And now it’s official: Western Australia’s Margaret River has been crowned the globe’s top-performing wine region.

At the influential International Wine & Spirits Competition (IWSC) – where judges tasted more than 12,000 wines from 90 countries – Margaret River scooped nine of the 40 trophies. That’s nearly a quarter of the world’s best wines from one pocket of WA. 

Australia also topped the country tally with 25% of all trophies, well ahead of France (15%), Spain (10%) and Portugal (10%).

At the influential International Wine & Spirits Competition (IWSC) – where judges tasted more than 12,000 wines from 90 countries – Margaret River scooped nine of the 40 trophies

The star of the night was Xanadu Wines Cabernet Sauvignon 2023 

Looking for a winning pour? The star of the night was Xanadu Wines Cabernet Sauvignon 2023, which scored a near-perfect 98 points and still lands at an easy $45.

Other standouts include Amato Vino’s 2024 Space Girls Savagnin (a rare grape, $45), Happs’ 2023 Three Hills Chardonnay ($50) and Nocturne’s 2024 SV Forrest Chardonnay ($65). 

Feeling flash? Peccavi Estate’s The Estate Cabernet Sauvignon 2022 earned 95 points but has a $150 price tag.

Margaret River Wine Association CEO Amanda Whiteland calls the result ‘a fantastic recognition of the region’s long-term trajectory of excellence’.

After this haul, one thing’s clear – Margaret River wines have never been more exciting.

The wine scored a near-perfect 98 points and still lands at an easy $45

Cancel your flights! The Med has arrived on Sydney Harbour

Sydney Harbour just got a glow-up with the arrival of Solaré – a 150-foot classic superyacht turned floating restaurant, cocktail bar and beach club. 

Described as a ‘completely unique resort-style experience’, Solaré is all Italian dining, fresh seafood, world-class cocktails and bold art wrapped in one dreamy Aperol-hued package.

The yacht spreads across three dreamy levels. The Dining Room is for long, lazy lunches. The Terrace Deck delivers spritzes, share plates and sunset chatter. Up top, the Sun Deck goes full Med with daybeds, an open-air bar and sparkling skyline views.

Executive Chef Pablo Tordesillas (Totti’s Bondi, Ortiga) and Head Chef Nick Mathieson (Compa, Otto, Emirates One&Only Wolgan Valley) plate up caviar service, potato scallops, Wagyu carpaccio and buttery ton Bay bugs. 

Sydney Harbour just got a glow-up with the arrival of Solaré – a 150-foot classic superyacht turned floating restaurant, cocktail bar and beach club

Described as a ‘completely unique resort-style experience,’ Solaré is all Italian dining, fresh seafood, world-class cocktails and bold Aussie art wrapped in one dreamy Aperol-hued package

Executive Chef Pablo Tordesillas (Totti’s Bondi, Ortiga) and Head Chef Nick Mathieson (Compa, Otto, Emirates One&Only) plate up caviar service, potato scallops, Wagyu carpaccio and buttery ton Bay bugs

Upstairs stays breezy with bug sandos, spaghettini loaded with Queensland spanner crab and house-made sorbets.

Designer Alex Zabotto-Bentley has channelled serious 70s seaside glam with burnt oranges, sunflower yellows, glossy teak and green marble. It’s just gorgeous.

‘It is a completely new way to experience the city. We wanted to capture the carefree spirit of the Mediterranean, long lunches, relaxing on a daybed, cocktails in the sunshine, and the simple pleasure of slowing down as you drift between decks,’ says founder Scott Robertson.

Launching October 30th, Solaré will run two cruises a day from Thursday to Sunday. 

Pack a day bag and your best boat shoes – Sydney summer just got a little sexier.

Designer Alex Zabotto-Bentley has channelled serious 70s seaside glam with burnt oranges, sunflower yellows, glossy teak and green marble. It’s just gorgeous

Upstairs stays breezy with bug sandos, spaghettini loaded with Queensland spanner crab and house-made sorbets

Iconic pub’s retro revamp 

Much like the northern beaches suburb itself, the Dee Why Hotel has had a serious makeover.  

After a $3 million retro renovation, the pub is now (IMO) this summer’s must-visit hangout, showing off three shiny new spaces – Mr B’s, a world-class sports bar with the biggest TV wall on the Beaches; Jade’s, a greenhouse-style bistro that flips into a private party spot; and a refreshed main bar that’s pure coastal cool.

There’s a real ‘good things come in threes‘ theme this week, isn’t there? 

What I love about this revamp is that the Bayfield family, who’ve run the hotel since 1977, kept things personal. There’s Nev’s Room packed with old photos and memorabilia of late founder Neville Bayfield and a signature Nev’s Negroni to toast the man himself.

Mr B’s – named after the original 90s sports bar – is a sports fan’s dream, with a massive 10-metre screen, plush booths and retro sports touches.

Much like the northern beaches suburb itself, the Dee Why Hotel has had a serious makeover

After a $3 million retro renovation, the pub is now (IMO) this summer’s must-visit hangout, showing off three new spaces – including a sports bar with the biggest TV wall on the Beaches

Jade’s, a nod to the Bayfields’ first grandchild and the old 80s bistro, brings an earthy mix of mustard, eucalyptus green and pink sand by day, then morphs into a moody venue at night thanks to slick sliding doors.

The main bar nails the throwback brief with baby-blue and brown polka-dot carpet, soft pink accents, timber panelling and glossy terracotta tiles, all tied together by a custom timber and brass back bar.

Food is still king. Alongside the famous Double Smash Burger and Tufflenator, expect chargrilled skewers, stone-baked pizzas, elevated pub classics and daily specials worth planning around.

Chief Operating Officer Kaine Bayfield says it best: ‘This is a locals’ pub at its core.’

‘As Northern Beaches locals ourselves, we wanted to create a pub experience that truly resonates with both long-time regulars and new visitors.’

Come finals weekend, you may find me at Mr B’s with a cold Nev’s Lager and a burger the size of my head.

Food is still king. Alongside the famous Double Smash Burger and Tufflenator, expect chargrilled skewers, stone-baked pizzas, elevated pub classics and daily specials worth planning around

Chief Operating Officer Kaine Bayfield says it best: ‘This is a locals’ pub at its core’

Dine (and drink) like a chef: Marlowe’s Ollie Hansford

Marlowe’s Head chef and co-owner Ollie Hansford dives deeper into their brand new venue and spills his favourite off-duty spots to eat both in Australia and beyond. 

How did the concept for Marlowe come about? 

It was all very free-flowing and felt natural. When David Flynn, Maui Manu and I checked out the space, we instantly felt protective of it and compelled to help the building shine again without transforming it into something it’s not meant to be. 

We looked at the stunning ceilings, exposed brick, heritage window sills and sunrooms, and the space that was once an air raid shelter, and it just made sense to lean in. Once we started on restoring the building, creating a warm, relaxed Australian bistro was the only way to go. The cuisine had to feel true to the space, too, which is why our menu focuses on homely, comforting dishes that have been well-loved in Australian homes for decades.

How did you design the menu, and what are your top picks?

The Australian bistro concept provided quite a clear direction for the menu. I did a lot of research into what people were eating at the time the Merivale Flats were constructed, and also dug up vintage cookbooks and old classics from authors like Fanny Cradock. 

The approach was to keep the menu simple but tasty, always generous, and ensure it was visually stunning without being overly fussy. We work with amazing suppliers and growers, and having the best produce on hand makes our job easier – we add our own touches that heighten but don’t diminish. Before locking in the menu, I cooked everything at home a couple of times for my partner, before going through the menu tasting process with the Marlowe team.

In terms of menu highlights, I like the smoked trout pâte served on a potato rosti with grilled pea mayo. It’s hot and cold, sweet and smoky. The saffron risotto with flame clams is another winner. It’s beautiful in its simplicity, but packs plenty of flavour. We also have some exceptional steaks from the team at Chauvel Wagyu, who raise their calves on citrus and grain.

What is your favourite restaurant/café/bar in Australia right now? 

I recently had a great meal at Margaret in Sydney. The food was simple, produce-driven, and executed perfectly. The service was friendly and professional. A true hospitality gem. 

What is the most underrated hole-in-the-wall spot you’ve stumbled upon this year? 

Eat at Billy’s is a great under-the-radar spot next to their butcher shop. They serve six sandwiches on one-inch-thin soft white bread with great meats and tasty sauces. My favourites are the porchetta with salsa verse and rocket, or the fried chicken and kimchi cheese, but they’re all delicious and hit the spot.

What’s the best meal you’ve had this year? 

I was in Sydney recently and had a couple of great meals at Eleven Barrack and at Bessie’s – two very different venues but both had great food and fun menus.

Name a dining spot you visited on a recent holiday that really had an impact on you? 

I had two amazing dining experiences in Singapore recently. The first was a two-star Indian restaurant called Thevar. We had the tasting menu, which I’m not usually that keen on – I like ordering lots of snacks and grazing through menus – but this was fun, quick, and full of flavour bombs. We drank Champagne throughout the whole meal, which balances the spice and richness of the food really well. 

The second was Claudine, a one-star restaurant. Everything was simple and executed well, with each course hitting the mark on flavour, texture, presentation and excitement. I actually ended up working in the kitchen for a couple of days, because the food was so great. 

What makes a truly fantastic restaurant in 2025? 

Hospitality. Food is great, and likely the main reason we all go out for lunch and dinner, but for me, service is the most important thing. I’ve eaten at a lot of venues, and the most memorable are those where front-of-house staff are personable and not just going through the motions, where I leave feeling truly looked after. That’s what makes me return to a venue.

What is a neighbourhood favourite venue you will continue to visit for years to come? 

Essa is great. I could happily go every week to smash some plates and wine.