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David Matthews

David Matthews

David Matthews

David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.

The gamjatang soup is pretty much the only menu item at Guk’s Eedaero Gamjatang.

This slow-simmered Korean pork bone soup is best split with friends

Even the small size of gamjatang – priced at $40 – feeds two to three people, or go the large for $70 for groups of four or more.

  • David Matthews
The dakdoritang, a signature featuring aged kimchi, is pure comfort.
14/20

This popular soup chain has 95 sites in Korea. Now its first global outpost is in Sydney

Since opening in February at the former BBQ King site, the line has hardly let up at Jiho Hanbang Samgyetang, which is known for its restorative ginseng and chicken soup. 

  • David Matthews
The sauce section at Eastwood Mart.

This Eastwood mart has all your condiment needs covered

The specialty grocer stocks bulk kimchi, noodles, seaweed and fresh vegetables and even has its own “sauce corner”.

  • David Matthews
Miryang Gukbap soup shop channels South Korea’s south-east.

This new Korean soup shop specialises in pork bone gukbap

The menu at this Eastwood soup shop may be short, but the flavours are long and deep.

  • David Matthews
Good Food hat15/20

Newtown’s new grown-up candlelit Italian restaurant just scored a hat

Must-order lamb, bouncy gnudi and a cassata for the ages are among the compelling reasons to visit Osteria Mucca.

  • David Matthews
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Eastwood street scene.

Killer char siu and spicy soups: Your guide to Eastwood’s best Chinese and Korean food

Treat a visit to Rowe Street like a pub crawl, and discover a cult soup spot, an epic mart with a “sauce corner”, night markets, and lots more.

  • David Matthews
Olympic Meats proves takeaway food can offer the same level of care as a fine-diner.
14.5/20

The stakes are high in Sydney’s gyros heartland. Does Olympic deserve the hype?

Large families, pilgrims from far-flung suburbs and locals flock to Olympic Meats for briney octopus, crunchy spanakopita and barbecued chicken, pork and lamb.

  • David Matthews
Lunetta, Canberra.
Good Food hat15/20

Canberra’s newest hatted restaurant is a beacon of big-night energy

“Whatever the pasta is, order it,” says our critic of Lunetta, where a young chef is charcoal-grilling high on the hill.

  • David Matthews
Tomato, strawberry, oyster, prawns, lemon aspen and green ants.
Good Food hat15.5/20

New chef, new tricks for ultra-hip rooftop restaurant Kiln

One of Australia’s most internationally lauded chefs never to have run a restaurant in his home country writes a delicious new chapter for Sydney’s Ace Hotel.

  • David Matthews
Chulho’s steamed Nepalese momos.

Chulho

  • David Matthews

Original URL: https://www.smh.com.au/goodfood/by/david-matthews-h29n1i