What is Australian cuisine, and in particular, modern Australian cuisine? At 12-Micron, this means creating a space that showcases the very best this country has to offer, from the cuisine to the interior, from the produce to the plates they ultimately sit on. This is what Barangaroo’s latest stands for right down to its namesake, after the desirable fine 12-micron wool fibre which, much like an ingredient in the kitchen, can be refined into something beautiful and delicious.... Read More | Share it now!
If you know your burgers in Sydney then you know Belly Bao. It’s not a dedicated burger joint like Guilty or BL Burgers, but for quite some time now they’ve quietly been making one of the best on the scene. Every Thursday they offer a special simply titled “The Baoger”, a beef patty with melted cheese, lettuce, radish, onion and special sauce in between two slightly steamed, crispy and fluffy bao-ger buns. It’s one of the most perfect hybrid foods to ever hit Sydney and has been a constant sell-out with discerning foodies since it was introduced in 2015.... Read More | Share it now!
Sydney’s legendary Machiavelli Ristorante has been standing proud for over 27 years now, a mature, powerful presence for classic Italian, and a shining example of an endearing dining institution. Some may have noticed that the business has been slowly expanding in these past few years, some recent openings being the streamlined Mach2 in Sydney Airport, and massive sister restaurant Bar Machiavelli. ... Read More | Share it now!
Just when you thought Sydney’s overcrowded burger scene couldn’t get any bigger, renowned Japanese chef Chase Kojima, who is responsible to the Sydney’s highly regarded Sokyo and Gold Coast’s equally superb Kojima, has officially thrown his reliable hat in the ring and purposely hit left of centre. Kojima has gone for bun-less burgers, but you’d be off the mark if your mind jumped straight to lettuce cups; the chef has opted for sushi rice “buns”, meaning that your typical burger filling is sandwiched by two thick cakes of crispy sushi rice and a big nori seaweed wrap. Gimmick? Nope, it’s just a refinement of an underappreciated form of burger (similar to the ones at famed Japanese chain MOS Burger) that packs some serious punch and just may surprise the more skeptical burger fiends amongst us. ... Read More | Share it now!
Newly appointed Head Chef George Fowler ha brought a sharp focus on seasonal and sustainably sourced produce to make some changes at Potts Point favourite The Butler. Now with a team that also includes Danish-born Executive Chef Kasper Christensen (ex-Quay) and regular foraging sessions with forager and chef Elijah Holland (who worked with Kasper at Noma), food at the bar and restaurant is heading in a new direction, with those foraged ingredients taking the spotlight.... Read More | Share it now!
A few years ago, Surry Hills’ much awarded Devon Cafe expanded to include a spin-off a few suburbs over, gifting Waterloo Devon on Danks, an enormously popular venture that allowed for some bigger turns into the flavour-rich world of Asian fusion. As an essential brunch destination, the cafe dominated Danks street right up until it was sadly closed down earlier this year, leaving space for an expansion to the increasingly crowded Barangaroo precinct. It seems Sydney’s slick new waterfront destination couldn’t do without one of the most consistent cafes in the city, as if Belles Hot Chicken, Banksii, Ume Burger, and a 5-in-1 emporium wasn’t enough.... Read More | Share it now!
When the team from Sugarcane opened their fiery red and orange homage to vintage tuck shops, Juicy Lucy, success seemed slow but steady. Word of mouth helped get the thing off the ground, seeing as it was on one of the more neglected strips of Surry Hills, but once it took off Juicy Lucy became one of the casual eats of the year; Asian-styled rotisserie chicken, massive burgers and wraps are regularly devoured by discerning devotees, pushing up demand high enough to justify an expansion. This wasn’t the kind of expansion that leaped over a few suburbs though – unlike Sugarcane’s permanent move to Coogee Beach; the new Juicy Lucy is literally located right around the corner from the original, propped up in the former site of Sugarcane on Reservoir Street.... Read More | Share it now!
Tucked just off Campbell Parade is where you’ll find The House of Luis Tans (Luis Tans for short), shaped into a space that formerly hosted contemporary Japanese spot PaperPlanes, ditching the Asian pop art for a mature dip into Peruvian chic, a stylish 70’s pastiche helped by vintage posters and stripes of colour. The restaurant takes its name from a ridiculously wealthy Peruvian hustler (Lui) and the luxurious estate he built with his wife (Akemi Tan), daughter of the boss in the largest yakuza syndicate since the mid 20th century. The menu however focuses on the actual union between these two characters, the blending of South American and Asian cultures which is mirrored in the distinguished fusion (yep, that word) food and drink, resulting in some very strong, well done flavours.... Read More | Share it now!
I would imagine all of the tenants in Tramsheds Harold Park are fairly happy right now. Head along on any given the day and the diverse European inspired food hall is packed full of life, welcoming the hungry as they have their pick of the litter between the likes of Gelato Messina and Belles Hot Chicken and Bodega 1904 and Osaka Trading Co.. Everyone is doing quite well for themselves, but it’s obvious high-profile chef Jared Ingersoll and his Seagrass Boutique Hospitality Group collaboration Butcher & Farmer snagged the most enviable position. ... Read More | Share it now!
Going from owning and operating Cuckoo Callay, one of Newtown’s most beloved and youthful cafes, to running what is now a hatted restaurant in Surry Hills may seem like a huge leap for young restaurateurs Ibby Moubadder and Eleanor Harris, but it’d certainly come as no surprise to anyone who enters Nour. As soon as one steps off Crown Street through that large fantastical pink door and into an absorbing rose gold glow of peach and salmon pink, natural oak, and some really beautiful copper detailing, it’d be a safe bet to count on them becoming a regular.... Read More | Share it now!