Terry Durack

How much of the connection we feel to various food products and dispensers is testament to the ingenuity of its design?

Up-and-coming talent Jamie Robertson works with former Sepia chef Martin Benn to create a seasonal menu that’s wood-fired and Japanese-inflected.

Casa Esquina’s menu includes 10 different dishes from the parrilla, from Gundagai lamb tomahawk chops to a one-kilo dry-aged Ranger’s Valley Black Market rib-eye.

It’s great to have W back in Sydney after nearly 20 years. So does its ambition translate to the dining experience at BTWN?

Helmed by an ex-Ormeggio at The Spit and Firedoor chef, Bar Infinita has quickly become Gordon’s destination diner.

Buzzy, busy Ito in Surry Hills effortlessly combines Italian flavours with a Japanese aesthetic.

Flavours from all over the city make unusual friends on Penelope’s adventurous menu.

After more than three decades in business, Temasek still offers value with a capital V, selling 500 to 600 bowls of laksa every week.

Justin Hemmes’ latest venue is a high-energy rabbit warren of a space with a menu that’s just as super-charged.

Former Aria chef Daeun Kang’s fusion of French and Japanese cooking plays out on every plate at the luxurious Oborozuki.