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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: 2016-10-21T21:40:25.384+11:00


Chat Thai at Gateway Sydney, Circular Quay


The latest Chat Thai at Gateway Sydney opened last weekend, bringing the Chat Thai tally to six restaurants. Already well-ensconced in Randwick, Manly, Thaitown, Westfield Sydney and The Galeries, the new Circular Quay outlet is their biggest yet, seating 145 diners. They haven't cut back on the menu either. It's a heavy album of offerings that runs over 100 dishes. And if an opening weekend

Barzaari, Marrickville


If you've never had pide bread fresh from a woodfired oven you need to. Shaped into elongated boats, fresh pide is warm in the fingers and soft in the mouth, its surface of gently puffed bubbles brushed with olive oil and sprinkled with nigella seeds. It's one of the highlights at Barzaari, Marrickville's latest gustatory beacon, headed by chef and co-owner Darryl Martin whose CV includes

Bennelong Restaurant and Bar, Sydney Opera House


The humble roast chook. You'll find it popping across more and more top end restaurants across Sydney, re-elevated to the special and celebratory meal it once was. It's the undoubted highlight of a recent meal at Bennelong Restaurant, the whole bird - feet and all - presented at the table before being whisked away for carving. Cured and Cultured Bar Sydney rock oysters with lemon pepper

Bodega 1904 at the Tramsheds Harold Park


First there was Bodega. Then came Porteno and Continental Deli. Now restaurateurs Ben Milgate, Elvis Abrahanowicz and Joseph Valore​ have opened Bodega 1904 at the newly redeveloped Tramsheds at Harold Park. The Rozelle Tram Depot opened in 1904 before finally closing in 1958. The heritage-listed building has now been transformed into a new shopping centre with a dozen high profile eateries.

Saint Peter, Paddington


Seafood isn't the first thing that springs to mind when you think of brunch, but Saint Peter doesn't believe in any rules. It's the first solo venture for chef Josh Niland (ex-head chef of Cafe Nice and Fish Face) and seafood is front and centre of everything. If sea urchin crumpets haven't already flooded your Instagram stream, they will soon. Saint Peter has been open for less than a

Meatmaiden, Melbourne


Meat. It takes centre stage at Melbourne's Meatmaiden, showcased in a backlit display cabinet like precious jewels. Forget about Breakfast at Tiffany's. I'd rather eat my croissant with this view instead. I visited Meatmaiden a little while back on a work trip to Melbourne. Currently I'm a few days post-double wisdom teeth removal - hence the missing post from last week - and if there's one

Aaboll Cafe, Merrylands


Ethiopian restaurants in Sydney are few and far between but that makes Aaboll Cafe even more of a treasure, tucked in amongst the multicultural hubbub that is Merrylands. Walk past the cafe set-up out the front and step through to a rear dining room splashed with colour. The cheeriness of decor is matched by a warm and cheerful reception from staff, happy to lead any newcomers through their

Sixpenny, Stanmore


If there's one dessert you must hunt down right now it's the black truffle St Honore at Sixpenny. Originally only available for special occasion pre-orders, the dessert was such a hit that the kitchen will now occasionally make whole ones available for the day's diners. Individual slices are available as an additional dessert course until it sells out. It always does. 2014 Sebastien Brunet

White Taro, Surry Hills


Angie Hong is in the kitchen. The food is coming out thick and fast. If you've always lusted over the Instagram pics that are #mondayhongdinners, this is a dream come true. It's all part of the new dinner service at White Taro commencing quietly last week. Minimal fanfare and muted publicity meant the dining room was only half-full when we visited on the weekend. Don't expect that to last. The

Uncle Tetsu's Japanese Cheesecake, Sydney


There's no shopping bag more de rigeur right now than the red and white carry bag from Uncle Tetsu's. Forget your fancy designer labels. The hottest accessory in Sydney will set you back just $18. This Japanese cheesecake shop has been inundated with queues as soon as it opened. For a cheesecake that has built its reputation in Japan on its use of Australian cream cheese, it's a neat circle of

Hana Ju-Rin Japanese Restaurant, Crows Nest


The best seat in any Japanese restaurant is always at the counter. It's here that you'll score a complimentary dinner show of all the action in the kitchen. We're talking front row tickets to a performance that includes gleaming knives, pristine fillets of fish and the mesmerising balletic display of the sushi chef's hands as they press and shape rice into petite pillows. At Hana Ju-Rin in

Rising Sun Workshop, Newtown


Prison bento? I bet they don't get these at Litchfield Penitentiary. Instead you'll find it part of the breakfast line-up at Rising Sun Workshop, finally opening up on bigger - and permanent - premises on what was once a Mitre 10 shop. Its original pop-up, only a few blocks away, first introduced Sydneysiders to the symbiosis between ramen and a motorcycle workshop. The new digs boast a much

i-Creamy Artisan Gelato, Sydney


Scoops of gelato? Ptooey. Who wants a boring old hemisphere jammed onto a cone when you can have a lovingly shaped gelato flower instead? Sydneysiders can't get enough of these rose-inspired artworks, judging by the crowds each night at i-Creamy. The gelato itself is serious business too. i-Creamy founder Ben Chitmitrechareon learnt the trade from Gelato Messina legend, Nick Palumbo, at

Casa do Benfica Portuguese Restaurant at Marrickville & District Hardcourt Tennis Club, Marrickville


Here's one reason to go to a sports club. The food. Sign in, ignore the courts and park yourself at a table for a generous feed and drinks at club prices. You can even rock up in your sweatpants and sneakers. Win. At Strathfield Sports Club, my favourite way to burn earn the calories is Korean fried chicken. At Marrickville Tennis Club, your digestive system will get a workout courtesy of

Canterbury Foodies and Farmers Market, Canterbury


Inner westies have a new farmers market to wake up every Sunday with the Canterbury Foodies and Farmers Markets. This is the third market venue for the Organic Foodies Markets, adding to its current markets at Ramsgate and Peakhurst. I went along in its second week of trade (the markets started on June 26 this year) and was amazed by the number and variety of stalls. Daffodils The market

Down-N-Out at the Sir John Young Hotel, Sydney


Down-N-Out has to be one of the cheekiest pop-ups to hit Sydney. Euphemistically labelling itself as a tribute to American fast food cult In-N-Out, there's an unabashed synchronicity between both menus, including a "secret menu" that is a distinct trademark of the original. When the real In-N-Out popped up in Sydney (twice), locals started queueing at 6am for the midday opening. Order counter

Ramadan Food Festival, Lakemba


If there's ever a time to visit Lakemba, it's now. Every evening Ramadan night markets transform the main strip of Haldon Street into a convivial food festival. Families, young kids and teenagers roam the footpaths crowded with charcoal barbecues, juice stands and food stalls. Everywhere you look, there's something happening. The hiss of fat hitting charcoal. Plumes of steam rising from a

Mercado, Sydney


They're not garlic cloves. The glistening hillocks on our wagyu beef shortrib are melt-in-the-mouth dabs of bone marrow, splashed over with a richly sweet jus poured with ceremony at our table. It's a dish that exemplifies the approach at Mercado - simple and uncomplicated fare that doesn't rely on fancy garnishes or plating. Mercado, which means market in Spanish, is the latest undertaking

Marrickville Food Tour: Open Marrickville and Community Kouzina


Fifteen kitchens in Marrickville. Fifteen kitchens in Kos, a small island in Greece. Eleni Christou came up with the idea of Community Kouzina Project, a means of insight into what, how and why different people cook the way they do. Eleni, who has a Masters in Applied Anthropology, visited the homes of friends and strangers in Marrickville and Kos, backed by a grant from Marrickville Council to

Eat Fuh, Marrickville


The first thing you'll notice when you walk into Eat Fuh is the gargantuan stock pot. We're talking over a metre high; tall enough so a six-year-old child could stand inside it and you could still fit the lid on. The other glaring thing you can't miss are the crowds. Eat Fuh has only been open for a month but the dining room is full, packed wall to wall with punters slurping their signature pho

Thy Vietnamese Eatery, Bankstown


Banh xeo bigger than your face. It's hard not to feel your heart flutter when the giant-sized Vietnamese pancake descends on your table at Thy Vietnamese Eatery. They pump these out all day and night, churned out by a small team of wizened women. The signature hiss when the turmeric-tinted batter hits the pan gives the dish its name. Banh xeo means sizzling cake. The real test of a good banh

Shancheng Hotpot King and Sydney's Top 50 Cheap Eats 2017


It's hotpot season. Cold nights call for simmering vats of hot soup and a cook-your-own smorgasbord with friends. Hot pot. Steamboat. Either name will do. It's social. It's casual. It's all about fighting over the last fish ball. There's been a huge surge in hot pot joints in Chinatown with at least half a dozen now lining the area I like to call Dixon Street north. On a chilly evening we went

Appetite for Excellence Young Chef of the Year 2016 Final Cook Off


Few of us ever get to really see behind-the-scenes in the kitchen. The ding of the bell is usually all we hear before front-of-house staff ferry your plate from the pass to the place setting in front of you. Rarely do you get to see the rapid fire slicing of onions, hear the whoosh of a gas flame being lit, smell the sizzle of butter being basted over a steak in a hot frypan.  I got to see, hear

Restaurant Orana, Adelaide


Green ants. Moreton Bay fig shoots. Wild Australian raspberries. Twenty courses. Nope, this isn't Noma but a cosy 31-seater in Adelaide. Restaurant Orana is doing what so few other Australia restaurants prioritise: celebrating local and native ingredients in an inventive and sophisticated way. At the helm is Jock Zonfrillo, the Scotsman who flitted across our TV screens as the host of the

Yang Guo Fu Malatang, Dixon House Food Court, Haymarket


Hello winter. Sydney seemed to go from a stretched-out summer to bone-chilling winter in an instant. The cure? Hot pot. Specifically malatang. Don't know what this is? It's a street food-style hot pot that originated in Sichuan but has become increasingly popular in Beijing. Mala means hot and numbing, the sensation you get from Sichuan peppercorns. Tang means boiling hot. If anything is going