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Preview: Grab Your Fork: A Sydney food blog

Grab Your Fork: A Sydney food blog

Sydney eats, tasty travels and a feast of photos. Because life is one long buffet table...

Updated: 2017-11-22T14:37:32.836+11:00


Two Chaps, Marrickville


The all-day menu at Two Chaps is chock-full of temptations. Homemade hash browns. Sourdough crumpets. Croissant French toast with blood orange curd. It'll probably take you several minutes to twig that everything is vegetarian. No wonder there are so many poached eggs with everything. Two Chaps doesn't promote itself as a vegetarian cafe. It feels more like a natural leaning, where fresh

AD's Kitchen, Ashfield


There’s nothing like seeing a batch of freshly cooked puri coming straight out of the kitchen. Puffed up like UFOs, these hollow and soft deep fried breads have slightly crisp edges and a speckled golden brown surface. They cook them all morning long on weekends at AD’s Kitchen, one of the few places offering a traditional Nepali breakfast in Sydney. AD’s Kitchen started as a home-run

Mr Liquor's Dirty Italian Disco by Pinbone at The Tennyson Hotel, Mascot


What next from the Pinbone team that gave us chocolate crackles with parfait, fried chicken paninis and Chongqing crispy spatchcock? It's Italian, of course, in a liquor shop driveway no less. Mr Liquor's Dirty Italian Disco is the latest pop-up by Mike Eggert and Jemma Whiteman, this time collaborating with the Merivale group in one of their newest acquisitions, the Tennyson Hotel in Mascot (

Restaurant Hubert Bridge Bon Appetit, Sydney


Bridge Bon Appetit? It's the newest dining space open at Restaurant Hubert, a sophisticated wine bar that runs the length of the mezzanine corridor above the main Beatrix dining room. Diners waiting for tables downstairs are redirected here for drinks but it's a worthwhile dining destination of its own, with a distinct menu separate to both Restaurant Hubert and Bar Pincer. We arrive so early

Lestari Indonesian Restaurant, Ultimo


If you know about Lestari, you're one of the few Sydneysiders about the hidden alleyway running off Harris Street. It's a poky little pedestrian laneway tucked in between the Agincourt Hotel and the UTS Design & Architecture building. Lestari, which means everlasting in Indonesian, is a fitting name for a restaurant that's been serving up cheap and cheerful fare to homesick uni students since

BCD Tofu House, Epping


Soondubu jjigae. If you've never heard of it, you just may end up best friends with it this winter. This Korean favourite is more than just a soft tofu soup. You get a quivering wobble of soft set tofu - like a savoury version of pannacotta - simmered in a mini cauldron of bubbling spiced soup. The broth is guaranteed to warm you up from the tips of your fingers right down to your toes, and

Yass Korean BBQ Buffet (all-you-can-eat), Strathfield


Wear loose clothing. If there's ever a time to follow a specific dress code it's when you hit up the Korean barbecue buffet. All you can eat? All you can meat, more like. Protein sweats aren't just a threat. They're a given. One of Sydney's best value Korean barbecue buffets would have to be Yass Buffet. We're talking $34 for dinner and $32 for lunch. What's included? Keep scrolling. Loading

Porteno, Surry Hills


There are two new things to celebrate about the new Porteno location. One - it's so much easier to get to. And two - they now take bookings! It was a sad day when Sydneysiders bid adios to MoVida (MoVida Bar de Tapas is still open at terminal 2 of Sydney domestic airport) but the arrival of the Porteno crew to Holt Street feels like an easy transition. The vertical grills, used for grilling

Adam Wolfers' Jewish pop-up at Bar Brose, Darlinghurst


Soft. Fluffy. Deep-fried bread. If you haven't tried langos, you need to. This Hungarian classic is commonly found at festivals, served up with sour cream. Adam Wolfers' (ex-head chef of Yellow and Monopole) version uses a sourdough starter for the bread, a bubbled mass of pillowy deep-fried deliciousness that you tear up and dip into smoked sour cream strewn with a paprika-heavy dukkah. It's

Xi'an Biang Biang, Haymarket


Xi'an Biang Biang might be all over your Instagram feed right now but there's a good reason. It's crazy delicious and Sydneysiders can't get enough of it. It's all about biang biang noodles, a prized specialty of the Shaanxi province, the capital of which is Xi'an. Think chewy handmade noodles doused in garlic, salt, vinegar and chilli. And then there's roujiamo, the Chinese take on the

Paper Bird, Potts Point


They're back. And the shrimp-brined fried chicken is on the menu. If you lamented the day that Moon Park closed, you need to scoot yourself to Potts Point where version 2.0, Paper Bird, has opened on the old Bourke Street Bakery site. Where Moon Park was all about modern Korean, chefs Ben Sears and Eun Hee An have spread their (paper) wings and expanded the menu to include influences from

The Sausage Factory, Dulwich Hill


The first thing you'll notice about the Sausage Factory are the knitted sausages in the front window. They've all been handmade by Chrissy Flanagan, who adds pickle pro and Sausage Queen to a comprehensive list of long-forgotten skills. Chrissy is the force behind Chrissy's Cuts, a well-loved snag supplier at local markets, pop-up events (you may have eaten her sausage dogs at this year's

Tricycle Cafe, Hobart


One of Hobart's best cafes is also the most hidden. There are no signs for Tricycle Cafe, and few would think to venture inside the Peacock Theatre foyer in the Salamanca Art Centre to find it. Look for the two tricycles hanging on an inside wall and you'll know you've made it. And look forward to a vibrancy of seasonal dishes featuring local produce and housemade pickles, misos and ferments.

Manmaru, Dulwich Hill


Few places will see you torn between Japanese braised pork, taco rice and an award-winning vegan pie, but that’s the scenario you're facing at the recently launched Manmaru in Dulwich Hill. Locals noticed the former Graff Caff was turning Japanese (I really think so) at the start of the year, with a name change and menu shift. Husband and wife owners Erich and Takako Fasolin are still on-board,

1821 Greek Restaurant, Sydney


1821? It marks the start of the Greek War of Independence. It's also one of Sydney's grandest Greek restaurants to date, with over $3 million poured into the three-storey extravaganza on the former site of the Vault Hotel and Nightclub. 1821 is the third Sydney venture for Chef David Tsirekas, following on from his 17-year stint at Petersham with Perama, and the spectacularly short-lived Xanthi

The Lansdowne Hotel, Chippendale


Guess who's back. Yep, The Lansdowne Hotel is open again. Forlorn fans will remember that the Lansdowne closed in August 2015 with plans to redevelop the site into a performing arts school. That proposal eventually fell through. Enter Jake Smyth and Kenny Graham (co-owners of Mary's and the Unicorn Hotel) and you know how it goes... they all lived happily ever after. In addition to reviving

Paddy's Night Food Markets with Sydney food trucks


Sydney's newest food truck jam? It's now happening every Saturday night at Paddy's Market Flemington. It's a clever use of the giant multi-storey car park that sits unused after dusk. The covered car park makes for one enormous food truck arena that offers both shelter from rain and plenty of parking. Win win! Chef's Kitchen food truck The Paddy's Night Food Markets are still in soft launch

Medan Ciak, Surry Hills


Surry Hills might be the last place you’d expect to find cheap and homestyle Indonesian food but that's exactly where Medan Ciak has opened. It’s a new favourite with Indonesian students and ex-pats - queues out the door are not uncommon, especially on weekends. There’s a reason for the frisson of excitement. Unlike most Indonesian restaurants across Sydney that focus on Javanese cuisine, here

Yakitori Jin, Haberfield


Sydney's newest yakitori joint has just opened in Little Italy. You read that right. And judging by the dinner crowds midweek, Haberfield locals can't get enough of it. Yakitori Jin is heaving when we visit on a Wednesday night, crowded with couples, families and Japanese ex-pats. Dining room inside Yakitori Jin The decor is just part of the charm, from the traditional noren curtain hanging

Free bread making class - French and Italian Artisan Breads at Sydney TAFE


So you think croissants are from France? Think again. It's one of the first misconceptions our teacher, Laurie Donnelly, clears up at the start of our bread making class. Croissants originated in Austria, not France. And French fries? They're from Belgium. And another surprise? Sydney TAFE holds fee-free government-subsidised classes. Today's Artisan bread making class is one of them. Our

Merchants of Ultimo, Broadway Shopping Centre


It's like a food court, but with table service. The Merchants of Ultimo at Broadway Shopping Centre is like a mini food court, complete with salad bar, pizzeria, rotisserie, cafe and patisserie. What most passersby don't realise is that eat in diners don't have to line up at each stall to place their order. Roving waitstaff offer complete table service, offering a clipboard menu of all

Ms G's, Potts Point


The humble Aussie jaffle. Two bits of bread sandwiched together to create a pocket for molten cheesy goodness. And then Dan Hong comes along and stuffs it with Korean Army stew. It's as though he's on a one man crusade to bring budae jigae to the masses. But you know what? It works. This Korean American hybrid, a stew (jigae) invented from army (budae) rations during the Korean war, combines

Penang Cuisine, Epping


Never tried lobak? It’s a dish much loved in Penang, and central to any celebration or festival by Straits Chinese. These Malaysian five spice rolls ($6) combine tenderised pork mince with the crunch of water chestnuts, all wrapped up in a beancurd sheet and deep fried to a crisp. They’re one of the house specialties at Penang Cuisine, easily missed in its hidden corner within a modest

Sweet Envy, Hobart


Walk into Sweet Envy and you're guaranteed to feel like a kid in a candy store. This pastry shop and cafe is a throw back to all your childhood favourites, all handmade with textbook finesse. That includes the Tim Tam reinvented as the Mit Mat, and the Ro-Vo, a spin-off of the iced Vo-Vo. Classically trained pastry chef Alistair Wise is the mind behind the madness, a Hobart local who worked at

Restaurant Sasaki, Surry Hills


Only locals know about Nithsdale Lane, a shortcut through the backstreets of Surry Hills. It's about to get a whole lot more foot traffic, with the opening of Restaurant Sasaki, the first solo restaurant venture by Cafe Cre Asion owner and chef, Yu Sasaki. It's a restaurant concept that's been a long time coming. Sasaki, whose CV includes stints at Marque, Universal and French Laundry, had been