Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Pea and ham soup

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

74
Acme
Modern Australian
  • 60 Bayswater Rd,
    Rushcutters Bay,
    Sydney, NSW
  • (02) 8068 0932,
    weareacme.com.au/
  • Lunch Sat noon-3pm

    Dinner Tue-Sat 6pm-10pm

Acme
-33.875849,151.225755

Devon and tomato sauce sandwiches. Baked potatoes with butter and chives. Jatz crackers. Pasta might be the focus of the main courses at this dark, loud and friendly eatery, but the entrées mine a rich vein of suburban nostalgia (even if the curried egg topping the Jatz is liquid, and the "devon" is really mortadella made by LP's Quality Meats). The accompaniments for the silken handmade pasta are frequently Asian in inspiration, be they feathery shreds of abalone and wood-ear fungus making textural music with strozzapreti, or the gooey good times of pig's head, an egg yolk and a tonne of garlic and vinegar lubricating macaroni, but cider butter and zucchini flowers slipped between sheets of lasagne still has its place. Carrot sorbet with cinnamon marshmallow, meanwhile,  vies with coconut rice-cream for top honours among the chilled desserts. Dashing service and great booze push Acme into a class of its own.  


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $14-$24

    M $22-$30

    D $10

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Mitch Orr

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