George Calombaris has brought Melbourne Greek street food chain Jimmy Grants to Sydney. To assimilate he’s asked Sydney’s top chefs to design souvlakis that represent their city.

After 16 years, Quay will undergo a major transformation next year; 100 seats will become 80. The fate of the snow egg is still unclear at this point.

For incredibly cheap hoppers, dosa and sweet or savoury pittu (steamed rolls with ground rice and coconut) visit X Dreams in Toongabbie.

A 36-hour seafood marathon is coming to Sydney Fish Market this Christmas.

The duo behind the Greens is opening a vertical garden in Mosman, complete with a dedicated rosé bar and gin corner.

Broadsheet has released an essential guide to Sydney’s top bakeries, grocers, delis and producers

You can now take home PS40’s bottled sodas made from local ingredients including lemon myrtle and wattle.

Black Star Pastry has found a larger home in Moore Park. New pies, tarts and cakes now contend with the much-loved strawberry and watermelon cake.