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Takeaway

A tray of Wildfire Craft BBQ’s finest.

Wildfire Craft BBQ

Suburban shopfront slinging Texas-style barbecue.

Parotta flatbread being prepared.

Parotta Station

Tiny carb palace dedicated to flatbread.

Yellow curry with sweet picked crab meat.

Pa Tong

A tropical-tinged space for unbridled southern Thai cooking.

From left: Black sesame and Vietnamese yoghurt and sugarcane and calamansi sorbet.

‘The most refreshing scoop’: Visiting this dessert parlour is like taking a tropical holiday

Cabramatta dessert parlour Kreamu is a trove of flavours such as pink dragonfruit and longan, purple soursop and jackfruit.

  • Lee Tran Lam
Pizzette makes more than 20 different styles of pizza al taglio.

Pizzette

Home to more than 20 “pizza al taglio” slices.

  • Emma Breheny
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The crispu pork banh mi at Banh Mi Hoi An.

Banh Mi Hoi An

Authentic Vietnamese rolls by a husband-and-wife duo.

  • Emily Holgate
The famous chook sandwich.

Hector’s Deli

Serving fresh sandwiches and cheesy toasties in an industrial-style space.

  • Tomas Telegramma and Emily Holgate
The HCT – ham and cheese toastie – at Hector’s.

Hector’s Deli

The flagship for one of Melbourne’s most iconic sandwich shops.

  • Tomas Telegramma
The sausage muffin.

Hector’s Deli

ACBD takeaway spot for grab-and-go sangers.

  • Emma Breheny
Age.3 sandwiches.

Are these viral Japanese sandwiches worth a 40-minute wait?

Our verdict –and how to avoid the queues – at Sydney’s hottest new takeaway spot, where the sandwiches start at $3.

  • Lenny Ann Low

Original URL: https://www.theage.com.au/goodfood/topic/takeaway-6h00