#Community

If you’ve eaten at Anchovy in Richmond, you’ll know that chef Thi Le’s cooking is electric, thoughtful, and completely singular in its execution – ...

For over a decade and a half, Campbell Burton has sourced, shared and championed beautifully made wines with no additives. He is also one of the most knowledgeable, passionate and admirable people we know in the Australian hospitality scene.

We sat down with the always-thoughtful and eloquent John-Paul Aziz to talk about the aesthetic of his restaurant, the important role coffee plays in the day-to-day running of a pizza shop, and his decision to eliminate price barriers to all the pizzas on his menu.

The milk we use in our drinks at Market Lane is produced by Simon Schulz in Timboon. It is organic and unhomegenised and utterly delicious.