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Australias Top Restaurants

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“I love humble ingredients,” says Clare Smyth. “I love the challenge of someone saying, ‘Well, that’s just an onion,’ and then making something spectacular from that onion.”

‘She’s so controlled. So organised. You get that sense of power coming off her’

The restaurant industry can be a very macho world, but chef Clare Smyth isn’t fazed. This week we look at the woman behind Sydney’s hottest new dining spot.

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Garry Shead’s From Amelia mosaic.

Lucio’s art valued at more than half a million dollars

More than 160 artworks from the Paddington restaurant will go up for auction next month, worth between $560,000 and $820,000.

  • Linda Morris
The magic often happened at the long bar.

Time to say goodbye to a 'little piece of Paris on Beaufort Street' as Must Winebar's finale looms

While Must maintained its reputation through Russell Blaikie’s on-point technique in the kitchen, its name was first built on an elaborate, elongated wine list of titles from across the globe, and a polished line-up of cocktails that never failed to tease or please.

  • Daile Cross and David Prestipino
In April Ben Shewry spray painted a new mantra in gnarled block letters a foot high, literally on the wall. “It felt like, you know what: f… this. This is not the same place any more, already. I consider myself a leader and I want to lead and I also want to put a positive message out there to the community to not give up,”

From degustation to delivering lasagnes: how Ben Shewry crash-tackled a crisis

How to keep a fine diner afloat during a pandemic? The No. 1 rule is to stay positive – and cooking a great lasagne helps as well.

  • Michael Harry
Celebrity chef and restaurateur Neil Perry.

Neil Perry set to regain control of his premium restaurants

The celebrity chef and restaurateur is advanced in negotiations with Quadrant to regain control of Rosetta, Spice Temple and Rockpool Bar & Grill - brands the 62-year-old established, sources say.

  • Scott Bolles
Illustration by Simon Letch.

Triple treat: chefs indulge in Neapolitan nostalgia

Cue perfectly mature adults squabbling among themselves for a bite.

  • Terry Durack
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“Overfishing is a big problem,” he says. “Taking pressure off fish stocks means branching out and trying different types of fish.”

Fancy some mirror dory liver or fish-eye chips? If Josh Niland is cooking, the answer is yes

This groundbreaking chef produces meals that are more than the sum of their parts.

  • Tim Elliott
In happier times: Rodney Setter (left) is suing Vicki Wild and Martin Benn. The three are pictured at Sepia in December 2018 prior to its closure.

Sour grapes: High-end restaurant feud hurtles towards bitter final course

Former bosses at award-winning Sepia restaurant are defending their ex-sommelier's claims of mistreatment and underpayment.

  • Josh Dye
Rodney Setter won the Good Food Guide's sommelier of the year award.

Sommelier sues former bosses at high-end Sydney restaurant

Rodney Setter said he regularly worked excessive unpaid hours at Sepia and was denied any redundancy pay despite 10 years’ service, a Federal Court claim lodged last week alleges.

  • Ben Schneiders and Royce Millar
Sydney's $8 oyster at Otto.

A Sydney fine-diner is now selling natural oysters for $8 each

Sydney rock oysters have hovered around the $5 mark at fine-dining restaurants for the past three years. Until now.

  • Callan Boys

Original URL: https://www.smh.com.au/topic/australias-top-restaurants-hza