Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Da Mario
Italian
  • 36 Morley Ave,
    Rosebery,
    Sydney, NSW
  • (02) 9669 2242,
    damario.com.au/
  • Lunch Fri-Sun noon-3pm

    Dinner Tue-Sun 5pm-9.30pm

    

Da Mario
-33.916238,151.202648

Change is engulfing the former warehouse district of Rosebery. Design studios, furniture shops, bakeries, craft distilleries and real roast cafés now abound, along with new apartments by the hundred. Its new denizens like to dine, an appetite foreseen by pizza pioneer David Cowdrill. His chic, industrial-rustic trattoria has been dishing up exemplary wood-fired pies for several years now. It even carries a citation from the Associazione Verace Pizza Napoletana. Waiters with that winning Italo-bravado attend to the happy throngs - local traders, apartment salesmen and girl-time groups. Some opt for shared selections from the bianche or tomatoey rosse pizza list, others for the day's blackboard specials. Lightly battered fritto misto stars on Fridays, while cotoletta alla Milanese is featured on Saturdays. Italian vini, many by the glass, accompany the traditional fare. So simple, so civilised, and so much closer than Naples.


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At a glance

  • Price:
  • E $13-$22

    M $19-$33

    D $12

    

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Luca Cesaro

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