David Matthews

XOPP, the next step for Sydney's Golden Century, strikes a balance between old and new, writes David Matthews.

Sure, Pasi Petänen can spin Pacojets with the best of them. But with his new, permanent home in Sydney's Inner West, the chef and serial pop-up artist shows he can still win at the basics.

A talented chef, a less-is-more approach, and how about that chip butty. Sydney's the Old Fitzroy Hotel is essential pub dining.

Two top chefs in their prime present a culinary collaboration that could have serious staying power, writes David Matthews. And how about that tenshindon.

With our growing familiarity with wattleseed and finger limes, some would say that the quest to bring Australian ingredients into the national vocabulary is over. Over 22 courses at Orana, it’s clear that we’re just getting started.

We don’t usually buy the unlike-any-other-venue-in-Sydney speak. But Mary’s Underground is.

The Pilot crew have CVs that dot-point time spent at Momofuku Seiobo, Automata and Ester. The result? A restaurant for the here and now that elevates the expectations of what Canberra dining can be.

At Pipit, the newest destination restaurant in the Northern Rivers region, an ex-Noma chef and original Byron boy takes his cues from the coast and the community.

Two young chefs, two established venues, lots of excellent snacks. This is a tale of two wine bars – 10 William St, and Love, Tilly Devine – and their place in the city of lockouts.

In a world of fast food fashion, Est bucks the trend, delivering good food and service that never go out of style.

The long-awaited Italian sequel to Restaurant Hubert swings from groundbreaking to traditional, with fun at the top of the list of priorities.

The food is Italian-ish, with swagger. Don Peppino’s godfathers write their own rules.