Eating out
Hatted Big Don’s Smoked Meats celebrates this Saturday with 2500kg of … meat
It’s the first time in two years that eaters can hook into Big Don’s world-class exas-style barbecue without pre-ordering.
- Max Veenhuyzen
Why you should think twice before ordering flake at the fish and chip shop tonight
It is hard to buy seafood in an environmentally responsible way – even chefs require help. Here’s what you need to know before you hit the fish and chip shop.
- Lee Tran Lam
The South Coast takeaway shop bringing back ‘proper’ fish and chips (and five more for a top Aussie catch)
Rosie’s is on mission to make fish and chips the great Australian meal it once was – complete with spuds fried in beef dripping.
- Callan Boys and Emma Breheny
Sydney’s ‘It’ cuisine of 2024? Korean is coming in hot (and here’s where to go)
With three new modern Korean restaurants opening in the CBD, Sydney’s love for banchan and barbecue is set to grow even bigger.
- Scott Bolles and Callan Boys
Where to sit, what to order: The inside scoop on Balmain’s hottest new (old) pub
A first-hand guide on what to order, where to sit and why everyone is talking about The Dry Dock.
- Callan Boys
A cult Sydney Nigerian restaurant arrives in West End
“We had a fan base before we even came here.” Get ready for spicy stews, authentic jollof rice and fragrant cocktails.
- Matt Shea
A beautiful Fish Lane bar has been reborn as a buzzy martini hub
Delicious delights and creative cocktails are on the menu at this South Brisbane drinking hole, where martinis take centre stage.
- Matt Shea
What it’s like to dine 17m above the ground at Brisbane Powerhouse
There’s plenty of adrenaline, some soul-warming food, and even better views. But is it worth the $250 ticket price?
- Matt Shea
Japanese and Italian cuisine meet at new Surry Hills diner (just don’t mention the F-word)
Ito izakaya nods to the home of pasta and bottarga in its opening menu.
- Scott Bolles
Happy Boy crew open a buzzy French bistro in the Valley
The team behind two other East Street eateries have now brought their love of French cuisine to the strip.
- Matt Shea