Ever had an Australian crocodile burger? Well make it snappy and get to bite them first here. It’s a juicy and tender too in a soft beetroot bun.
Read MoreLEAF CAFE - WENTWORTH POINT, SYDNEY
The Miso Mushies was a mix mushroom styles with edamame and spring onions, poached egg and super crispy enoki on a brown rice crisp base.
Read MoreSICILIAN - PARRAMATTA, SYDNEY
The Affettati Misti is the Chef’s hand picked aged and cured meat platter with Italian condiments and cheese. It’s a great combination.
Read MoreCHALKBOARD CAFE - GORDON, SYDNEY
The bacon and egg brioche roll was impressive. It had plenty of crispy bacon, a nicely cooked egg with a great runny yolk and bourbon BBQ sauce.
Read MoreTHE CHELSEA HOTEL - CHATSWOOD, SYDNEY
The Spicy Chicken Soft Shell Tacos had plenty on them. The tacos held everything together well and they had great flavours that we both loved.
Read MoreBILLI’S CAFE - MCMAHONS POINT, SYDNEY
The stunning French Toast was topped with whipped ricotta, a whole poached pear, fresh berries, rhubarb compote, passion fruit drizzle and an almond crumble.
Read MoreGRILL'D - WORLD SQUARE, SYDNEY
The Mustard and Pickled Burger was a bun filled with grass fed lean juicy tender beef, Dijon mustard, pickle, tasty cheese, salad and relish.
Read MoreHUNTERS HILL HOTEL - HUNTERS HILL, SYDNEY
The full rack of pork ribs arrived with a side salad and chips. They were melt-in-the-mouth tender and the Sweet Baby Ray’s BBQ sauce was perfect.
Read MoreESPRESSO WARRIORS - HORNSBY, SYDNEY
While this tasty bacon and egg roll may be more of a breakfast or brunch offering, why not have one for lunch? It also had no shortage of bacon!
Read MoreCUCINA LOCALE - BLACKTOWN, SYDNEY
The tasty Seafood Marinara was served with squid ink, fettuccine, prawns, Barramundi, calamari and mussels. There was plenty of seafood!
Read MoreTHE CENTURY - PYRMONT, SYDNEY
We had a choice of a two course version or just with the pancakes for our Peking Duck. The meaty pancakes were very tasty and satisfied our duck cravings!
Read MoreYANG & CO - CASTLECRAG, SYDNEY
Yes we love betel leaves. These had a lovely mix of tea smoked petuna ocean trout with a hot and sour sauce on them. It was a great combination.
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