Tired of working at “bad cafes”, the guy behind Summer Hill’s latest arrival, does maple-banana hotcakes and Vietnamese banh mi his way.

We’ve put a lot of forks to mouth this year and have come up with a hit-list of the dishes that blew us away.

A former Tetsuya’s chef has opened a seaside seafood restaurant in Walsh Bay. Transition from ricotta hotcakes (adapted from the famous bills) recipe to Yamba prawns, lobster rolls and chicken wings.

Four years. Three ambitious levels. Hundreds of different flavours. Matt Moran’s Barangaroo House is finally here and it’s one-of-a-kind.

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