This Melbourne Design Week, Marion welcomes READYMADE, a unique light installation by local artist, Sarah Nedovic.

Noble Rot is a legend of London's hospitality scene and we had the pleasure of hosting them at Marion.

Cumulus Inc. is welcoming friends to host a series of weekend lunches in the upstairs dining room.

Insights from our 2024 International Women's Day Brunch.

“It’s such pleasure to be part of the World’s Longest Lunch this March - what a wonderful way to open this year’s festival.” - Andrew McConnell

A special collaboration between Morning Market and Szilvassy - the ceramic studio of local artist Shari Lowndes.

A creative collaboration between the Supernormal kitchen team, front of house team, Projects Of Imagination and Tom Blachford.

For the month of December 2023, all Trader House restaurants participated in Dinesmart.

Andrew McConnell talks gardening with David Mathews for Swill in the magazine’s 4th issue.

Andrew shares the story of how he and Jo spent four years overhauling the gardens of their home to create a landscape of lush vines, ferns, trees and vegetables.

Follow Meatsmith’s easy step-by-step recipe guide to ensure your Christmas ham turns out gorgeously glazed and at its glossiest this festive season.

Maybe it’s the balance of botanicals and herbs, the harmony of aromatics and infusions all coming together that inspire us, but there’s also something about the colours and tones of vermouth.

‘La Hora del Vermut’
All summer long at Marion

The 2023 Wineslinger Awards – the sixth annual edition of the wine guru’s guide to the best haunts in Australia right now – have just been announced.

We are elated and honoured that Gimlet at Cavendish House received Victoria’s Best Wine List of 2023 from Australia’s Wine List of the Year Awards.

Meatsmith’s first cookbook, Meatsmith: Home Cooking for Friends and Family, is Andrew McConnell and Troy Wheeler's collection of over 80 trusted recipes - a cookbook that is as much about the exchange of knowledge and ideas on quality heritage meats and skilled butchery, as a chef’s point of view on eating and drinking well.

Since the papers inception, Andrew McConnell has been contributing recipes, with everything from tonkatsu sanwiches and lamb kebabs with eggplant & Turkish chilli to crème brûlée with poached rhubarb and apple galette.

‘The talent pool we have at Trader House is phenomenal and there’s always more to learn from people around you. Here, it’s the in-built culture of the team that makes it successful. People bond and people who stay, stay.’

‘There’s so much brilliance around at Trader House, people like Leanne Altmann (Beverage Director) and Chris Young (Guest Services Executive) are a font of knowledge. Really, you can take a little from a lot of people every day here.’

‘It’s the people across the board — whether that be connecting with guests or building a team and creating a culture. I genuinely love wowing our guests, exceeding expectations and creating an emotional bond with people.’

‘There are so many facets that are so joyful. There’s the satisfaction you get when you know a guest has had an amazing experience and returns for more. There’s also the creative side of it. I love seeing an idea turn into a drink in someone’s glass.’

Over the course of June, sommeliers, wine leaders and wine buyers from across Trader House visited many of Victoria’s distinct wine regions to celebrate Drink Victorian with Melbourne Food and Wine Festival.