A flush of new venues has arrived with the opening of a new Metro station,including slick mid-level restaurant The Grill at new multi-storey venue The International.
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The CWA Tea Rooms offer sweet and simple pleasures such as raisin toast,a glass of milk or cordial and those famous scones,all for just a few dollars.
Turkish-born Somer Sivrioglu has built a small restaurant empire in Sydney. But he’s going big with his latest eatery at Blackwattle Bay.
A trend has emerged in the 2025 Guide:the geography of Sydney’s hats is beginning to shift.
This summer,you’ll be able to snack on California-inspired bites such as tacos and lobster rolls in Hotel Brunswick’s beer garden or in the pub restaurant.
The cream of NSW’s dining scene gathered at Sydney Opera House on November 11 for the glittering Good Food Guide Awards. Here’s a snapshot (or 50) from the big night.
Chef-owner Dan Puskas of Stanmore fine-diner and Alex Kelly from Baba’s Place will open a new venue serving ‘plenty of old-school Hungarian classics’.
More must be done to make hospitality a safe industry for women,heard the crowd at the 40th annual awards ceremony.
Good Food Guide young chef of the year Luke Bourke is focused on western Sydney,where he can explore his heritage and mentor other young Indigenous chefs.
Catch up on all the action,hats,finalists and winners from the 40th anniversary celebration of the Sydney Morning Herald Good Food Guide.
Australia’s sunniest culinary ambassador has been recognised for his outstanding long-term contribution to the hospitality industry. And for avocado on toast.