Yuzo sashimi carpaccio and pork katsu buns meet at Mosman’s favourite Izakaya-style restaurant, which has undergone a redesign.

Headlining menus for more than a decade, we round up the star dishes that just won’t die in Sydney – in no particular order.

With a disregard for fancy chefs, slick fit-outs and fine-dining brunch menus, mum’s the word at Marrickville’s Double Tap.

Hawker Street reveals a burgeoning Malaysian food scene. As part of our Local Knowledge series, we unearth a restaurant with a refined menu including laksa, char kway teow and chicken rice.

Brickfields put its buns out for Easter. Here’s the recipe.

Pinbone’s Mr Liquor's Dirty Italian Disco is hanging up its disco ball next month. Say goodbye to some of the finest house-made pasta this city has seen and drink the last of its natural wine.

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