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Tipo 00, Melbourne

Seven different housemade pastas and two risottos make up the standard menu at Tipo 00. If carbs are your weakness, this bustling little pasta bar could well be your kryptonite. We're talking tortelloni with king brown mushrooms, risotto with Moreton Bay bugs, seashell pasta with nettle pesto and pappardelle with braised wagyu. Show More Summary

Yang Tz River, Eastwood

If you’ve ever watched a Korean drama – and if you haven’t, you should – there would have been at least one scene featuring black bean noodles. In South Korea, jajangmyeon is as ubiquitous as pizza – cheap, fast, home-delivered and hugely popular with anyone too lazy to cook. Show More Summary

Queen Chow by Merivale at Queens Hotel, Enmore

If you haven't tried stir-fried milk, you need to rectify this. Immediately. It's one of the highlights at the newly opened Queen Chow, finally flinging open its doors in December after months of delays. But you know what? The wait has been worth it. Show More Summary

2016: The food that was

2016. Where did you go? It was a tumultuous year on a global scale but there were still moments of joy and happiness, many of them close to home. It's easy to feel overwhelmed by the low points but it's important to note the good times,...Show More Summary

Stomachs Eleven Christmas Dinner 2016

Let's face it. The best part about Christmas is the food. And eating it with your loved ones. Sure we all have dysfunctional families and friends that drive you crazy sometimes but who wants to squabble when there's a groaning tableShow More Summary

Chef's Menu at Stanbuli, Enmore

I went to Turkey for my birthday, a night filled with smoky charcoal grilled meats, zingy salads and soft and fluffy bread fresh from the oven. Except we didn't need our passports and no flights were required. We took a trip down the...Show More Summary

Cirrus Dining at Barangaroo, Sydney

Leather jacket cheeks? Honey bugs? Marron with lemonade fruit? It's all at Sydney's newest seafood restaurant, overtaking the space once occupied by Noma. Cirrus is the latest undertaking by Chef Brent Savage and Sommelier Nick Hildebrandt,...Show More Summary

Momofuku Seiobo, Sydney

There's an easy way to score a seat at Sydney's Momofuku Seiobo restaurant. Stroll in and pull up a seat at the bar. There's no need to make a booking. Just five seats line the bar, offering patrons the chance to eat and drink as little or as much as they please. Show More Summary

Automata, Chippendale

A three course meal at Automata for $55? Yes please. The lunchtime-only offering on Fridays and Saturdays provides an express ticket through Automata's regularly changing menu. And we're not talking a meal that'll leave you ravenous....Show More Summary

LuMi Dining, Pyrmont

Italian with a Japanese twist? Welcome to LuMi Dining. Head Chef Federico Zanellato first opened LuMi in late 2014, marrying Italian cuisine with influences from Japanese ingredients and technique. In September this year he took home...Show More Summary

Good Luck Pinbone, Kensington

Pinbone is back, but not as you know it. After a 15-month long hiatus, the original trio have flung open the doors at their newest joint, Good Luck Pinbone. Don't go looking for maple bacon tarts and chocolate crackles with parfait.Show More Summary

Superior Burger, Wakeley

Never before has Wakeley been searched so often in Google Maps. The reason? It's the home of Sydney's newest burger joint, the first standalone venture by Jovan Curic of burger fan favourite Pub Life Kitchen. Let me save you the trouble. Show More Summary

Fred's, Paddington

Chef Danielle Alvarez is bringing back the hearth. It's hard not to stare as soon as you enter the dining room at Fred's, a scene that looks more like the bustling kitchen of Downton Abbey than Paddington's newest restaurant. The open...Show More Summary

Big Pharma shells out to block cannabis legalisation

It's always been interesting to see who spends money to fight legalisation - big pharma, the alcohol industry and police and jail unions - all keen on scaring the public to increase their budgets and profits.Here's the latest in the saga, as Arizona takes the plunge."For big pharma, however, an expanding amount of data explains their fears. Show More Summary

The Dolphin Hotel Dining, Surry Hills

It's no coincidence if you're feeling Bondi vibes in the newly renovated Dolphin Hotel in Surry Hills. The new collaboration between Icebergs Dining Room and Hotel Harry has resulted in a bright and cheery dining area awash with natural...Show More Summary

Chat Thai at Gateway Sydney, Circular Quay

The latest Chat Thai at Gateway Sydney opened last weekend, bringing the Chat Thai tally to six restaurants. Already well-ensconced in Randwick, Manly, Thaitown, Westfield Sydney and The Galeries, the new Circular Quay outlet is their biggest yet, seating 145 diners. They haven't cut back on the menu either. Show More Summary

Barzaari, Marrickville

If you've never had pide bread fresh from a woodfired oven you need to. Shaped into elongated boats, fresh pide is warm in the fingers and soft in the mouth, its surface of gently puffed bubbles brushed with olive oil and sprinkled with nigella seeds. Show More Summary

Bennelong Restaurant and Bar, Sydney Opera House

The humble roast chook. You'll find it popping across more and more top end restaurants across Sydney, re-elevated to the special and celebratory meal it once was. It's the undoubted highlight of a recent meal at Bennelong Restaurant,...Show More Summary

Bodega 1904 at the Tramsheds Harold Park

First there was Bodega. Then came Porteno and Continental Deli. Now restaurateurs Ben Milgate, Elvis Abrahanowicz and Joseph Valore? have opened Bodega 1904 at the newly redeveloped Tramsheds at Harold Park. The Rozelle Tram Depot opened in 1904 before finally closing in 1958. Show More Summary

Saint Peter, Paddington

Seafood isn't the first thing that springs to mind when you think of brunch, but Saint Peter doesn't believe in any rules. It's the first solo venture for chef Josh Niland (ex-head chef of Cafe Nice and Fish Face) and seafood is front and centre of everything. Show More Summary

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