Taste your way through the provedore’s cheese selection, including Australia’s first buffalo-milk blue cheese and a handcrafted cheddar aged in a silo in Kiama. Then journey to the salumi bar packed with local and international meats.

The pizzaiolos at La Bufala employ stone ground, type-one flour in their dough, which isn’t as refined as the favoured 00-type flour. The result is a slice with more bite and less “flop” once cooked. And they’re healthier for it, too, as far as pizza goes.

It’s the first of its kind in Sydney.

Nitro, cold brew and a tight edit of bagels and pastries.

There’s always a line for this Mascot bakery’s excellent banh mi, and it's been that way since 1986. Variations include schnitzel, meatballs and plain chook.