Crowne Plaza Hunter Valley’s signature restaurant, Redsalt, is breakfast buffet paradise by day and a polished white tablecloth dining experience by night. Focused on local produce, the menu at the property’s on-site restaurant is equipped with a substantial selection of steaks on their grill section.... Read More | Share it now!
Dishing up contemporary Australian fare, the folks from neighbouring restaurant El Phoenician have opened up Seventeen at Walsh Bay. Wondering why it’s called Seventeen? It’s threefold – there are 17 moorings at Walsh Bay, it’s a lucky number for the family, and it’s also located at 17 Hickson Road. Chef Clint Jaeger works with locally sourced produce matched with an all-Australian wine list.... Read More | Share it now!
We’re seated outside at Efendy in Balmain on a beautiful sunny Sunday. The courtyard has a casual atmosphere that’s friendly and inviting, extending through to the contemporary Turkish food. There’s nothing too fussy going on with everything we order, just authentic and bold flavours. With a new focus on charcoal grilling, chef Somer Sivrioglu was inspired by a recent trip to his home country.... Read More | Share it now!
Delectable desserts with Asian influences are at the forefront of Chippendale’s Koi Dessert Bar. Reynold Poernomo of Masterchef fame along with his brothers Arnold and Ronald opened the dessert bar on Kensington Street. A food destination in its own right, the street has quickly become one of the most exciting precincts in the inner city, dotted with cafes, restaurants, and dessert bars.... Read More | Share it now!
Step into Danks Street Produce Merchants in Waterloo and you’ll be greeted by fresh produce, artisan goods, and an Italian dining experience housed in the the building where Fratelli Fresh once dwelled. Brought to you by the team behind Fourth Village Providore in Mosman, Danks Street Produce Merchants and the restaurant above it, Mezzanino Ristorante, offer authentic, fresh Italian food.... Read More | Share it now!
Bacon Festival returns for its third instalment from 14 March at Newtown’s Cuckoo Callay. Running for 12 weeks, the festival features nine bacon-focused dishes alongside the usual menu. Paying homage to film festivals, the naming of the dishes has been inspired by iconic films. Cuckoo Callay sources produce from NSW farms that follow sustainable and ethical methods, supporting local pork once more at this year’s Bacon Fest.... Read More | Share it now!