Marrickville’s Cornersmith has grown up. A month-long renovation, fresh lick of paint, new menu and the addition of a dinner service make it feel new again. Pickles are still the focus.

Once only the domain of Chinese restaurants, deep-fried ice-cream has been revived by Duo Duo. The food truck is selling these crunchy, oozy treats by the dozen.

The fine-dining Italian chef behind Pilu, Giovanni Pilu, is dipping his toes in the pizza game with a casual trattoria in the works.

A stable of top Australian chefs are cooking dinner to honour the memory of the much-loved Sydney chef, Jeremy Strode.

Eye-catching soft-serve that’s dairy-free, vegan-friendly and gluten-free? It’s now being churned at – wait for it – The Blob.

After shaking up the city’s breakfast game, Devon has expanded to North Sydney. This time around the menu speaks to a more health-conscious audience.

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Hubert has rolled out a new happy hour with $5 G&Ts and $10 Negronis.

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