The Sydney Morning Herald logo
Advertisement
You searched for
The snow egg will make a return during Vivid.

Quay’s cult snow egg is making a comeback, but get cracking, it’s not for long

Chef Peter Gilmore will crowdsource a new variation of his legendary dessert for a pop-up during Vivid Sydney.

  • Bianca Hrovat
Sizzling pork jowl and green lip abalone sisig.
14.5/20

It’s already hard to get a booking but is this shmick new Filipino restaurant worth the hype?

This Filipino newcomer is fancier, and perhaps even more ambitious, than Serai.

  • Besha Rodell
A crisp fried arepa split into two
discs hosts a variety of burger fillings.
13.5/20

Pantano, a suburban bar and restaurant that brings Latin flair to Willagee

Pantano, a suburban bar and restaurant that brings Latin flair to Willagee

  • Max Veenhuyzen
Gelato daifuki at Ice Kirin.

The inside scoop on 10 of Sydney’s best and most interesting ice-creams and gelati

From stalwarts such as Mapo to newcomers like Tasty Towns, the city’s ice-cream scene heats up as players seek to differentiate themselves through flavour.

  • Bianca Hrovat
Pulpo escondido (grilled octopus on chintextle paste with huitlacoche and tostada) with chile relleno (poblano chilli stuffed with shiitake picadillo over mole verde).
13/20

There’s only one thing that’s predictable about this new regional Mexican restaurant in Glebe

You don’t need to go to Mexico to taste Oaxacan food and mezcal. The flavours of the Pacific-facing region are now as close as Glebe.

  • Terry Durack
Advertisement
Dean and Nancy on 22 has helped raise the standard of hotel bars in Sydney.

How Sydney fell in love with hotel bars: 10 of the best to try

Sydney already has world-class restaurants, bars and cafes. And at last, it has hotel bars to match.

  • Amy Cooper
Tacos and tamales at Itacate Mexican Restaurant, Redfern.

40 under $40: Sydney’s top restaurants for getting bang for your buck

Good Food’s favourite everyday eats, from ayam goreng to zaatar manoush.

  • Callan Boys and Good Food Guide Reviewers
Andy Bowdy's tropical pavlova.

Andy Bowdy's pavlova with Angostura aromatic bitters, fassionola and caramelised pineapple

The renowned pastry chef shares a twist on the ultimate Aussie Christmas dessert, infusing the meringue and tropical toppings with Angostura aromatic bitters.

  • Andy Bowdy
Fish and chippy stop: Woy Woy Fisherman's Wharf on the NSW Central Coast.

A food-lover's guide to the NSW Central Coast

This "big village by the sea" has an easy-breezy charm, meaning you won't find a single 1.5-hour dining window threatening to turn your dinner into an adrenalin sport.

  • Mariam Digges
Cheers to you! Lunch is booked out but you can treat your mum to dinner at Chiswick.

Long lunches and family feasts are back in Sydney for Mother's Day 2022

The mother of all Mother's Day lunch lists – the lowdown on Sydney's best offerings for all budgets.

  • Bianca Hrovat