The dining room at El Loco, Surry Hills is like a school canteen, decked out with multi-coloured stools and fancy tabletops. It’s rather quiet when we arrive past 1.30pm on a Sunday afternoon.

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The menu of El Loco is short with Mexican favourites ~ tacos with spit roast pork, lemongrass beef, prawn, chilli marinated tofu, chicken and even a secret ingredient one that changes daily.

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You are on the Amalfi coast when sailboats are gently rocking in the water and Al Pacino is having lunch with you.

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Burger Project at World Square, Sydney

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Burger Project at World Square, Sydney

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Dining room, Burger Project at World Square, Sydney

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Cookbook by Dan Hong, Executive chef of Mr. Wong, Ms G's and El Loco

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The Sky Terrace at The Star, Pyrmont

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The Sky Terrace at The Star, Pyrmont

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The Sky Terrace at The Star, Pyrmont

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One Central Park in Sydney's Chippendale ~ Critically-acclaimed for using green energy and building an underground self-sustainable water retention system that pumps water up to residents and retail facilities of the entire complex, the residential towers also incorporate a ‘living forest’ of flora and fauna on its balconies.

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An 8-seat communal table at IPPUDO Central Park takes centre stage in what appears to be one of the largest 40-seat restaurants that I have been to.

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The bar area is sleek and a row of Veuve Clicquot Yellow Label Brut hogs the horizontal limelight. A Bar Food Menu includes sashimi, jamon, chilled Alaskan king crab, crisp calamari, burgers and fish & chips with some of Manta’s signature cocktails to match.

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Manta’s dining room is elegant though on a beautiful day, it is deserted as everyone opts for the al fresco area with water views.

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Salt and hot sauce at Mary's come in used miniature Jack Daniel’s whisky bottles with grungy old stickers. These bottles don’t have caps either so I am presuming your palm is the best holder for a dose of salt before it goes into your food.

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This restaurant does not have signage. What it has is ex-Tetsuya’s head chef Luke Powell and an entrance deliberately made to look like shit.

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I presume the absence of signage is perhaps an arrogant strategy to fuel a talking point. It seems to have worked judging by the amount of media coverage. For me, I don’t need Mary’s signage to find this restaurant again not because I now know where it is. The next time I think about Mary’s, I’d rather be looking for the bright red signage of an old man with a white beard and black rimmed glasses. Or a pair of golden arches.

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It’s mid afternoon and for some reason, there are more people on the mezzanine floor compared to where we are and that suits us perfectly.

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A terrace and it has been transformed into a treasure trove of artisanal produce ranging from breads, cheese, jam and chutneys to elegant wines from Australia’s great wine-growing region. For generations, winemakers have known the key to Barossa’s success lay in its unique, diverse and fertile soil. In more recent times, chefs and providores have also unlocked its secrets. The result is a remarkable and passionate community of artisans producing some of Australia’s most amazing flavours.

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An armchair at the pop-up Barossa Homestead, Paddington

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