Sarah Norris
Sarah is Head of Good Food and a former national editor at Broadsheet.
Opinion
Good Food Guide
The Good Food Guide drops Swillhouse venues, introduces workplace culture award
It’s the biggest evolution to the Guide’s approach to reviews in its four-decade history.
- by Sarah Norris
Latest
Inside the Herald’s investigation into sex and sleaze in Sydney’s hospitality industry
This is how the Herald uncovered allegations of sexual assaults and drug-taking at a top Sydney restaurant group.
- by Bevan Shields and Sarah Norris
These are the six best things to eat and drink at North Sydney’s Victoria Cross Station
The Good Food team checked out the new food vendors at the metro line’s much anticipated new station. Here are their picks of the lunch bunch.
- by Callan Boys, Sarah Norris and Bianca Hrovat
I lined up for 65 minutes for this $15 sandwich, and I’d do it again
There’s no menu at this family-run inner west Italian deli. Instead, let the experts, who’ve been doing it for 43 years, guide your panini adventure.
- by Sarah Norris
The Unicorn calls last orders, ending an era for the pokie-free ‘proper Aussie pub’
Fans of its wing-on chicken schnitzel and Jatz with French onion dip still have time to visit the Paddington boozer before the operators finish up.
- by Sarah Norris
Seven places to watch the Paris Olympics in Sydney
Including a French rooftop restaurant serving martinis and fries, a Japanese sports bar with snacks, and a spot showing the swimming finals, with croissants.
- by Bianca Hrovat and Sarah Norris
This banh mi-pho hybrid is inspired by The Bear’s Chicago beef sandwich
Is this juicy, limited-edition sanger a smart union or a flawed creation? Sandwich watch hands down its verdict.
- by Sarah Norris
★★★★
Hotel reviews
It’s not at Melbourne’s Paris end, but this hotel has Parisian vibes
More chic French apartment than hotel, Lyall South Yarra offers an experience you can’t get in the busy CBD.
- by Sarah Norris
A tiny shack in a nondescript arcade is serving some of Sydney’s best brisket sandwiches
The meat is smoked for 14 hours at the owner’s home then served from a no-frills kiosk in a tired arcade.
- by Sarah Norris
Does Sandoitchi’s pillowy prawn sando still deserve its cult status?
The opening of a second cafe by the OG katsu sando stockist prompted Sandwich Watch to revisit this Sydney classic.
- by Sarah Norris
These are the best places to eat, drink (and dine barefoot) in Newcastle
All you need to know for a weekend of long lunches, cold beer and cocktails in the Steel City.
- by Callan Boys and Sarah Norris
Original URL: https://www.watoday.com.au/by/sarah-norris-p536sd