Marrickville and the CBD are catching up but Surry Hills continues to be ground-zero for Sydney's café scene. Here are our favourites for brews, food and everything in between, as seen in Gourmet Traveller Restaurant Guide, published in August 2017.
For James Viles, ingredients must not just be the best - they must also be sustainable. The chef explains how what’s good for the planet is good for the plate.
For Shannon Bennett, produce must have a positive impact on its surroundings — or no impact at all. Here, the chef explains his decision to run a sustainable kitchen at Vue de monde and shares how he practices what he preaches.
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