NewsBite

Advertisement

Just open

Loulou’s boulangerie-style croissants are made with a sourdough starter, says Sebastien Lutaud of Etymon Projects.

Buttery battle royale takes shape in Sydney’s CBD as heavyweight croissant contender Loulou moves in

Milsons Point’s Loulou Bistro reveals its miniature spin-off Petit Loulou above Martin Place metro station, just around the corner from Lune Croissanterie.

  • Scott Bolles
BuBooza co-founders and ice cream maker Abu Hassad at their outlet inside Sheer’s Shawarma Social Club in Concord.

The stretchy ice-cream from Tripoli that Concord locals are queueing for

Plus four other new gelato shops to try, from Bondi Beach to Eastern Creek.

  • Bianca Hrovat
Cakes, like this strawberry shortcake, are Khanom Bakery founder Yeen Veerasenee’s specialty.

Swiss rolls and Thai desserts: Market-famous baker opens permanent cake haven

Khanom House is the best new place to treat yourself in Sydney.

  • Bianca Hrovat
Miji Bar & Grill, North Sydney.

Self-serve sake bar opens in Sydney (and offers pour-your-own cocktails too)

It’s not a cost-cutting model, says the owner of Miji Bar & Grill, “It’s all about bringing fun”.

  • Scott Bolles
‘Mina’ Padellino (pan-baked pizza) with white bolognese, rosemary, parmesan, finished with pecorino sauce and lemon zest.

It’s national pizza day, and these newcomers might change your mind about deep-dish pies

Put aside your preconceptions. Sydney’s latest pan-baked pizzas are made from quality ingredients.

  • Scott Bolles
Advertisement
Linchpin Hospitality chief executive Terry Soukoulis (left) with chef and culinary director George Calombaris.

Chef George Calombaris opens new restaurant in Sydney’s inner west … and it’s not Greek

“Everyone’s been saying, ‘What the hell do you know about Chinese food?’” the prominent Melbourne restaurateur says.

  • Scott Bolles
Ricotta and cacao husk pancakes with smoked maple syrup and espresso butter at Flora.

Continental Deli crew unveil all-day vegetarian eatery (with two more venues to follow)

You “won’t know you’ve had a vegetarian meal” at this cheerful newcomer in Sydney’s inner west.

  • Erina Starkey
Brent Savage (left) and Nick Hildebrandt at Eleven Barrack.

Exclusive first look inside the new luxury grill from the Bentley and Monopole team

Eleven Barrack, the Bentley Group’s grand new CBD steakhouse, takes inspiration from luxe grills in New York, Paris and London, serving classic dishes with contemporary spins, such as pork bolognese with prawns.

  • Scott Bolles
Lottie features a retractable roof, making it all-weather friendly.

Former Comedor chef lands at Redfern’s exciting new Mexican rooftop restaurant

It’s Mexican food, but not as you know it, at this new Redfern restaurant from the Bistecca and Gidley team.

  • Bianca Hrovat
Restaurateurs Phil Wood and Lis Davies in the courtyard of their new venue Cafe Cressida.

Two-hatted Ursula’s team opens new cafe with a famously good cake

What to expect (and what to order) when you spend an afternoon in the courtyard of this much-anticipated new Parisian-style cafe.

  • Bianca Hrovat

Original URL: https://www.smh.com.au/goodfood/just-open