Passion plates
A seductive selection: choose from our 50 sexiest places to eat.
$450 beer a bit hard to swallow
Australians might consider themselves to be beer connoisseurs but we are unlikely to see a local version of the $450 a bottle Carlsberg beer that has been launched in Denmark.
Tea off the New Year
Next month is the time to feast on Chinese food as the city marks the lunar new year and heralds the arrival of the Year of the Rat.
A nose for gin
Honed by years of practice, this master distiller has elevated
smelling to an art form, writes Vicky Frost.
A head of the crowd
Sydney's thriving coffee culture now has its own milk. Jacqui
Taffel reports.
My last supper
What would you choose as your final mouthful? Chefs reveal their
personal tastes, from doughnuts to blowfish.
Mezze, Middle Eastern style
No one really knows how mezze got its name but who really cares
when it's such a tasty treat.
Sweet as a nut
It's a small, complex industry but Australian hazelnuts have the
drop on imports, writes Rachel Olding.
Nothing paltry about this bird
Distinct flavour and texture make this French specialty much more
than a humble chook, writes Jon Henley.
Gastro master
He's young, talented and is the first Australian at the world's
only foodie uni, writes Matthew Evans.
The fun of the fetta
Dulcie Miltiades remembers kids' faces when she had keftedes for
lunch instead of Vegemite sandwiches.
Smooth Operator
A former air traffic officer puts a passion into practice.
Raising our spirits
Australia has a young whisky industry but some of our drops are
world class.
Milkshakes
With milk, ice-cream, syrup and a special touch, what better drink
for Australia Day?
BLOG
Foodie Forum
Do you have a favourite, restaurant, food shop or bar we should know about? Share it with us on the Good Living blog
RESTAURANT REVIEWS
Restaurant Arras
This Hickson Road temptress is full of delicious charm but beware
the cheese trolley.
Sunny Harbour Seafood Restaurant
The waitresses are wilting but this bustling venue rises to new
levels.
Fisherman's Wharf Seafood Restaurant
You'll shell out for the freshest seafood but be warned, some of it
packs quite a sting.
INTERACTIVE COOK
Perfectly preserved
Make the most of cheap fruit and vegetables - preserve them.
A spanner in the works
The big muddie is easy to eat but smaller, sweeter varieties are
also worth tackling.
BAR REVIEWS
Water Bar
Since relaunching in November, Water Bar's colour has drained away
leaving slinky moonlight tones.
Drift, at Rivesi's
Attention intrepid social anthropologists: this slinky beachside
venue is a study in clique culture.
Northbridge Hotel
The cheese platter and good prices redeem this jazzed-up soulless
joint, but only just.
