Whether a Greek pastry means a cheesy spanakopita or a sweet galaktoboureko, the Greeks know a thing or two when it comes to filo pastry. But it doesn’t stop there, fluffy pitas and almond crusted biscuits are always part of the mix.
Read moreHow to celebrate the Christmas spirit – without the spirit
Christmas is an indulgent time for all, and more than in just a financial sense. For most households there are plates and plates of food– pudding, roasts, potatoes in many forms – and usually plenty of alcohol.
Read moreFresh: Daily Greens
Try to name a restaurant serving food that is high quality, fresh and uses sustainably sourced ingredients. Can’t think of one? You’re not alone, and while there are a few restaurants adhering to these ethics, there definitely aren’t many. However, this is starting to change.
Read moreGyusha, Chippendale
Stuffed behind the Central Park buildng in the heart of Chippendale, you would never know to look for Gyusha unless you’d been there before. While it initially seems to be a small takeaway joint, Gyusha is only revealed to be a cook-it-yourself restaurant when the smell of sizzling, marbled meat wafts up your nose as you enter.
Read moreBubbles, Burrata and Bocconcini Making at Tramsheds
Cheese lovers rejoice, because this one’s for you. Tramsheds and Omnom Cheese Making partnered together to bring boozy cheese making classes to Sydney’s Inner West.
Read moreThe Burger Expo
The Burger Expo will bring together six of Sydney and Melbourne’s best burger joints for a day of finger licking flavour. The Expo is hosted by Tropicool and The Burger Collective - Australia’s number one app for finding the best burgers in town.
Read moreFrenchies Bistro and Brewery
Stepping into Frenchies feels like being welcomed into a hidden corner of Paris. It is a celebration of delicious food, unique craft brews and the bistronomy that France pioneered – it’s an invitation to explore, relax and enjoy.
Read moreFood, Meet Drink
Since we as a species first exited the priomordial soup and started eating more than just what was immediately in front of us, there’s been a desire to combine the joy of eating with the pleasure of drinking.
Read more