For Trisha Greentree, the long and short of working in the hospitality industry is the joy. The small daily ones to be exact. At Fratelli Paradiso, it’s one particular dish. “You can never be mad, or be upset in general, at a perfectly cooked and creamy risotto falling like lava onto a plate,” she tells Broadsheet. “The rice falling and spreading smooth to fill the plate gets me every time.”
Before taking on the kitchen at Gio Paradiso’s Potts Point institution, she was at his sibling spot 10 William St. And before that she spent time in the esteemed Brae kitchen in Victoria and in Sydney’s Mr Wong for its opening; as well as a few well-regarded kitchens overseas.
Taking a gander at Greentree’s Instagram, one thing’s clear: it’s all about shining a light on excellent produce. Love letters to spring salads join odes to octopus pomodoro and dedications to risotto.
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SIGN UPHere she shares her picks of Sydney.
Trisha, what’s your go-to if you want a quick takeaway dinner?
Lankan Filling Station, as the integrity is not lost in transport (or in translation). Order the hot butter cuttlefish, cashew curry, parippu lentils and all the sambols.
What about lunch on the go?
Parami. I go for the takana, and the chicken and egg. Delicious, consistent and perfectly packaged for a mess-free lunch on the go. Very important.
What's your favourite snack in Sydney?
The everything-bagel-sprinkle mochi at Ante. It made me smile first with the chew, then with the connection to the best bagel choice.
Where's the ideal spot for a date?
Not a biased opinion but 10 William St or Fratelli Paradiso. Considered lighting, comfortable seating for long conversations, good wine and service staff that will pick up on your cues and follow suit.
If it’s a special occasion, where are you booking?
Ester for the salt-baked crab.
Where can you find the best coffee in Sydney?
Primary, Artificer, Room Ten.
Editor’s note: Room Ten is currently closed for renovations (January 2025).
What about the best burger?
A fish burger – no cheese, but with chilli sauce and mayo – at Out of the Blue. It’s a 20-year-old, strong family business making everything in-house – including the sauces. Nothing tops a burger and chips post-swim at Clovelly.
Do you have a go-to for a long lunch?
Sean’s. It’s a set menu and my order will always follow the same format: farm plate into roast chicken into whichever dessert has ice-cream.
How about a meal with a big group of family or friends?
XOPP or Bornga in Haymarket, or Strathfield Korean restaurant Myeong Dong.
What’s your bucket-list restaurant?
At the moment it has to be Stissing House in Pine Plains, upstate New York. Ideally I would be there with my family during autumn to catch apple season.
If you’re after something sweet, where are you heading and what are you getting?
Mapo for its fior di latte and any seasonal gelatos on the menu.
Is there a hidden gem in Sydney that you think is great?
Oyako in Lidcombe. It is a family-owned and -operated Korean restaurant serving sashimi platters, marinated raw seafood, hotpots and the best shallot pancake I have had so far. It is perfect because of the 75 per cent shallot to 25 per cent batter ratio, and clean oil pan-fried for crispness throughout.