Notes from the kitchen, the cellar and the floor
Essays, guides and behind-the-scenes dispatches written by the people who run this house — the chef, the sommelier, the bar director and the floor team.
From the archive
What Ironbark Coals Do to a 45-Day Rib Eye
The chemistry of smoke, crust and patience — and why gas never stood a chance.
The Sommelier's Rules for Pairing with Fire
Smoke changes everything about wine pairing — five rules Marcus applies nightly.
A Night at Crown Melbourne: The Insider's Route
Dinner, a show, the tables and a nightcap — how to run the complex like a regular.
Poker Etiquette for First-Timers
What to do, what never to do, and how to order at the table without slowing the game.
Degustation, Demystified
Why seven small courses beat three big ones — and how to get the most from the format.
Victoria's Seasons on a Plate
Truffle winters to oyster summers — the calendar that writes our menu for us.
How to Plan an Event People Remember
Our events director's checklist — the details guests actually notice.
The Craft Behind the Ironbark Old Fashioned
House ferments, hand-cut ice and a glass full of smoke — building our signature.
Building the Wattleseed Sphere
Six months of failed prototypes before Melbourne's most photographed dessert worked.
Pick your reading
The dining room is a newspaper — the best stories happen between the courses.
Why we keep this journal
New stories, monthly
One email a month — new articles, first notice of events and the occasional recipe. No noise.