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Jay Clough

@bureau.eats

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All manner of notable ephemera on matters edible & imbibable, from the desk of Jay Clough
@timeoutmelbourne
@goodfoodau
@broadsheet_melb
@substack ⤵️

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Growing up, I used to mark my weeks by the Tuesday Epicure lift out. I was always enraptured by food and the excitement of restaurants, the buzz and immersion of culture and creativity brought to edible life.

Reading about the industry from afar gave me some proximity to my passion for food. It led me to a life pursuing those same thrills, and somehow, has led me to contribute to the 2025 @goodfoodau guide.

It’s hard to overstate what this means to me, and how it in many ways validates so many of the paths I’ve chose to walk in life. I’m very grateful to the wonderful @breheny and @ellen___fraser for the opportunity, and hope I did Australia’s oldest and most reputable restaurant guide justice.

Available today from a newsstand near you. by @bureau.eats

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2 years ago

The first in our series for @broadsheet_melb, Bureau View, is now live at the link in our bio.

In this weekly series we take an insider look at Melbourne’s dining scene, the issues facing it, and the characters driving it.

For more irreverent edible intrigue, subscribe for free at @substack by @bureau.eats

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3 years ago

Hi new followers; check out our archive at the link in bio to read all of our work for free and in full, and subscribe to receive them directly to your inbox. taken in Melbourne, Victoria, Australia by @bureau.eats

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3 years ago

BOOK NOW through the link in bio 🌶️

➡️ Get hands-on and learn how to make your own fermented hot sauce from scratch
➡️ Blend, season and customise a flavour that’s uniquely yours
➡️ Create your sauce using rescued fruits and spices like pineapple, stone fruit, tomato and onion
➡️ Learn the full process, from fermentation through to bottling
➡️ Take home your own handcrafted bottle of hot sauce
➡️ Pick up the skills and know-how to make it again at home later on

Your Instructors?
👨‍🍳 Jay Clough @bureau.eats friend of STREAT and hospitality pro. In addition to owning multiple venues, he has contributed as a writer to Broadsheet, Good Food and Time Out. In 2018 he launched Agri, a successful range of naturally fermented hot sauces, which was distributed nationally and featured on MasterChef and in Gourmet Traveller.

👩‍🍳 Fiona Smith @fionamightbe Fi is a food system and low-waste cooking champion, Renew magazine columnist, and Better Circles podcast host - who will inspire you with practical skills that turn food that’s on the way out into long-lasting, delicious creations.

BOOK NOW: Link in bio 🌶️
Secure your tix before spots run out!

📍 Purpose Precinct, F18-19 Queen Victoria Market, Melbourne CBD @vicmarket taken in Purpose Precinct by @bureau.eats

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14 days ago

I am inexorably attracted to effort.

Many people consider being careless and laissez-faire the height of cool, but I want to be where the strivers are.

I want the intricate tectonic precision of this ornate brick of dauphinoise gratin. I want juicy stuffed field mushrooms, each one tightly pressed by hand into verdant persillade packed pucks. I want blushing wagyu rump cap, covetous, intentional, estuaries of pearlescent fatty marbling shimmering in the Fitzroy winter sunlight. I want a jus that aces the spoon test, bringing every element into harmony in marrow-rich saucy slicks.

I want, naively, to only pay $29 for it in 2026. And I can do it on any given Sunday at the @fitzroytownhallhotel.

The food here doesn't need to try this hard. There doesn't need to be this much integrity, technique, heritage or effort on this plate. They could just slop up the same par-cooked bulk veg, Gravox granule pond water and gristly prison grade viscera that many pubs do on a Sunday. They could certainly be charging a lot more for their Sunday roast, as they could do for their steak night, their happy hour, their best-in-town schnitzel. But I suspect that would pain the operators, who love making these beautiful plates as much as I love polishing them off. by @bureau.eats

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a month ago

The sun also rises. taken in Ridgeway Place by @bureau.eats

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a month ago

Now on @substack and at the link in bio, Part 2 of our in-depth look into The Michelin Guide finally coming to Australia.

Today, two heavyweights with serious Star pedigree join the newsletter:

Former @nomacph COO and leading creative @benliebmann gives his thoughts on the value of a star, and the complex permutations that come with the guide.

Then, the star exec chef of @geraldsbarmelbourne
@matthew.podbury gives his first hand account of what it takes to win a star, and whether or not it's actually worth it.

As always, you can read all Bureau pieces for free and in full by subscribing via Substack. If you enjoy our work, please share it with a like-minded friend. by @bureau.eats

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4 months ago

Now on @substack and at the link in bio, the first of a two part series on The Little Red Guide coming down under.

Today: why the South Australian Michelin guide could be a disaster. In Part 2, a prominent chef and leading food media creative give their thoughts. Subscribe for free to receive all of our work in full and for free, directly to your inbox. by @bureau.eats

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4 months ago

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5 months ago

It's been a minute, apologies for the intermission. In good news for the lovers and tragic news for the haters, I'm back, and you can now read me in more places than ever.

A real thrill to join the team at @timeoutmelbourne, where my first two reviews are now live, and at the link in bio.

Keep your eyes peeled to your inboxes for the return of the Bureau of Eating & Drinking newsletter this week, too.

I'll raise a slice to that. taken in Melbourne, Australia by @bureau.eats

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5 months ago

The rise, rise and calamitous undoing of George Calombaris is arguably the most discussed Australian hospitality story ever. With news of Calombaris’s return to the Melbourne dining scene, is it finally time for a clean slate?

Read this and all of Bureau of Eating & Drinking’s work for free at the LIB, and subscribe via @substack to receive it directly to your inbox. by @bureau.eats

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7 months ago

Has @projectzero.coffee given Melbourne a glimpse at the future of coffee?

At their new Flinders Street coffee bar, the eccentric local roastery is doing away with traditional espresso. No more group heads, no more tamping, no more freshly ground coffee: shots come directly from a pre-dosed aerated tap.

The result? The fastest flat white in the city. While the venue still rocks a La Marzocco for black coffees, all milky and iced coffees come from these taps, and steamed milk is automatic too.

It’s potentially revolutionary technology, and one that may take some explaining to the average punter; my “Apple Pie” flat white, while enjoyable, was $7.

Is this the future of coffee, a foreboding sign for automation in the service industry, or just a fun gimmick? Let me know your thoughts ⤵️

#melbournecafe #coffee taken in Project Zero Coffee by @bureau.eats

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8 months ago