NewsBite

Advertisement

Sydney

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

Pan pizza is back, but not like you remember. Here’s where to find it in Sydney

Put aside your preconceptions about greasy deep-dish pies. The latest pan-baked pizzas are made from quality ingredients.

  • Scott Bolles
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
Babi Guling at Island Radio (pork belly version pictured).

Your February hit list: The hot, new and just-reviewed places to check out, right now

From Sydney’s hot new rooftop bar to the wood-fired restaurant from the team behind Bar Copains, here’s where to eat and drink in Sydney this month.

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
The dining room is a bona fide looker, all brooding leather, original terrazzo sandstone and cedar.
Good Food hat15/20

Why this charming bistro is Newcastle’s new hatted dining destination

The handsome, historic site on Bolton Street finally wins back a chefs’ hat with the arrival Bistro Penny.

  • Callan Boys
Advertisement
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
Island Radio, Redfern.
14.5/20

Deep-flavoured sambals and satay: Our critic’s verdict on the tropical disco of Island Radio

Does the first restaurant to open in Redfern’s new $500 million Wunderlich Lane precinct live up to the hype?

  • David Matthews
A.P Bread & Wine’s front courtyard.

A.P Bread & Wine

Canelé and chardonnay, together at last.

  • Erina Starkey
Pancakes with poached rhubarb, baked apple, coffee caramel and mascarpone.

‘Best in the country’: Why this cafe’s ruby-red rhubarb is worth a stop on your next road trip

The secret to earthly delight is in pairing local fare with passion at Moonacres Kitchen in the Southern Highlands of NSW.

  • Lenny Ann Low
Schnitty sandwich with crispy chicken schnitzel, herby mayonnaise, mixed lettuce and caramelised carrot.

‘A sandwich you could use as a pillow’: Why this suburban shop is a slice of schnitty heaven

Crispy chicken schnitzel crispiness gives way to tender flesh, with herby mayonnaise and folds of mixed lettuce at Loaf in Sydney’s southern suburbs.

  • Lenny Ann Low

Original URL: https://www.smh.com.au/goodfood/topic/sydney-fp5