Sydney's new wave of young chefs to host pop-up dinners

Back in 2010, the TOYS (Taste of Young Sydney) boys and girls hit town, elbowing aside the long-established chefs of Sydney, in search of a little air time of their own.

At their opening dinner they wowed with dishes inspired by rap artists, retooled fast-food staples, dessert served in dog bowls (new, not used), and petit fours in skincare bottles.

They also showed us they could cook. But now that crew is, in chef years at least, positively middle-aged.

Dan Hong now has "executive" in his title and oversees a string of Merivale restaurants, Morgan McGlone owns the Belles Hot Chicken empire, Darren Robertson is part of the squattocracy as a co-owner of The Farm Byron Bay, and Adriano Zumbo has gone through a full business cycle of both the sweet and sour variety.

With the sriracha-dripped hot sauce of the TOYS era in the rear-vision mirror, a new generation of Sydney chefs are putting their hands up.

Harry's Bondi will be the launch site for a series of Sunday night pop-up dinners by "new wave" Sydney chefs. Alejandro Huerta, from Chica Bonita, will kick off proceedings on March 8.

Simon Drolz-Cox (Cafe Paci) will dish up a small plate menu on March 15, Hugh Piper (Dear Sainte Eloise) has a Peruvian dinner planned for March 22, and you can catch Icebergs sous chef Lewin White's fermented potato and Balmain bug salad on March 29.

The line-up rolls all the way until May. Check it out.