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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An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
Our guide to the best of the region.
The Byron at Byron devises new ways to relax and revive.
Industrial designer David Caon shares his secrets on how to travel like a pro.
Is this the best-looking cafe in Sydney?
Load up your three-tiered tray with raspberry tarts, super scones and chicken curry puffs and get ready for a higher high tea with chef Bethany Finn from the Mayflower.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Kick off winter with a week of cheese tasting.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Right in time for spring, Sydney's café game kicks up another notch. Add these to your weekend schedule and hit repeat.
Meet Gerard, Alexandria
Photography by Sarah McWilliam.
They call it "The Best Roast Chicken Sandwich Ever". It's got
roast chicken, herbed aïoli and rocket served between two giant
slices of Sonoma bread, but the thing that adds weight to its claim
to excellence is the inclusion of stuffing. We tip our hat, too, to
the extensive all-day breakfast menu that includes the likes of
fluffy chilli scrambled eggs with broccolini, sumac and goat's
curd, and the prettiest bowl of granola in town. The coffee (by
Coffee Alchemy) is sometimes good rather than great but, on the
plus side, there's calorie-worthy sweets baked in-house to take
away. Meet Gerard, 54 Henderson Rd, Alexandria, NSW, (02)
8021 7211, meetgerard.com.au; open Mon-Sat 7am-4pm.
Rising Sun Workshop, Newtown
Photography by Kate Disher-Quill.
Part all-day café, part communal motorbike workshop, RSW began as a crowd-funded pop-up but, as anyone who has tasted the ramen can attest, it's now a pleasant permanent fixture on Sydney's café scene. There's The Dark, The Light, The Monk and a breakfast ramen, the last made with what they call buttered-toast broth. The egg and bacon roll is served on "Hokkaido" milk buns and comes with kim-slaw, but the beer is made in Newtown, the coffee is excellent, and the service will make a local proud. Rising Sun Workshop, 1C Whateley St, Newtown, NSW, (02) 9550 3891, risingsunworkshop.com; open Mon-Sun 8am-4pm, dinner Thu-Sat 6pm-10pm.
Either Or, Newtown
Courtesy of Either Or.
Life is carefree at Either Or. As cars rattle along King Street, The Kinks sing "Sunny Afternoon" and locals down colourful juices and thick smoothies. For breakfast it's Bread and Butter Project toast with the likes of house-made "Notella" or beetroot butter. Or free-range eggs your way. Then there's the "Either Or" option: eggs served with all seven sides, including the house-smoked salmon, and avocado and goat's curd mash. In keeping with the pared-back Scandi decor (with Aussie flourishes), at lunch there's Danish-style open sandwiches as well as salads and dish-of-the-moment, poke - here, a pile of salmon, ginger black rice, avocado and roasted seaweed. It's a salty number, thanks to that heavy glug of soy. Coffee is Colombian Connection, milky and not bitter, and if you're into mylk or matcha, they have that, too. There are plans to open for dinner - think cheese, wine and snacking plates - good news for the south end of King. Either Or, 512 King St, Newtown, NSW; open Wed-Sun 8am-4pm.
Henry Lee's, Redfern
Photography by Zachary Duffy.
Over at Henry Lee's it's "The Fresh Prince of Bel Air" that's making people nod their heads. It should probably be Nick Cave & the Bad Seeds: the café is named after one of the band's songs, and the dishes are named for track and album titles. "Yeah, Aaron's a bit obsessed with Nick Cave," says one of the waiters. That's Aaron Devaney who, with his partner Kath, ran Green Tangerine on the Central Coast. For their chicken sandwich, the house bread is toasted and generously buttered, giving Gerard's claims a run for their money. Our money, however, is on The Dancer. The slow-roasted lamb in fermented curry with fried aromatics and spiced rice is killer. This is a step above your run-of-the-mill café - it's in a unique sun-filled space and the food is sophisticated. Henry Lee's, 16 Eveleigh St Redfern, NSW, henrylees.com.au; open daily 8am-3pm.
Three Blue Ducks, Rosebery
Photography by Monica Buscarino.
And then there were three. The Rosebery outpost of this growing enterprise is welcome news for fans of Darren Robertson and Mark LaBrooy's fresh, produce-driven style. The space and food work in perfect harmony, and although Sydneysiders lamented the closing of Kitchen by Mike, this has added a new dimension to the already refined Koskela experience. It also brings new dishes and a different ethos to the group's offering. Here it's all about fire. In the garden there's Bob, a giant Argentinian grill for cooking whole animals and inside, a wood-fired oven for charring and roasting - although this is by no means a meat-fest. There's a seafood curry, roast cauliflower with pickled grapes and a simple but super-rad poke that's been pimped up with the inclusion of kimchi. This is food you want to eat often and with gusto. Three Blue Ducks Rosebery, 1/85 Dunning Ave, Rosebery, (02) 9389 0010, threeblueducks.com; open Tue-Fri 7.30am-2.30pm, Sat and Sun 7.30am- 3.30pm, dinner Wed-Sat from 5.30pm.
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