4Fourteen, Sydney restaurant review
Colin Fassnidge, the poet of pork, is one of the most interesting talents cooking in Sydney today, writes Pat Nourse, who visits 4Fourteen and asks: is that a slice of snout?
When in London
One city, a thousand ways to enjoy it. We asked London insiders – including some of the city’s top chefs – to name the best ways to enjoy the British capital.
Bedding down for Britain
The GT team checks in to check out London’s finest stays, from Whitehall’s latest to Mayfair’s finest and Soho’s secret gems. We present the capital’s ultimate 12 hotels, all quintessentially British in style, substance and flair.
The Fish Shop, Sydney restaurant review
The Fish Shop is about seafood made fun and accessible via a mash-up of Aussie milk-bar and British chippy tropes, with a dash of Americana to season it, writes Pat Nourse.
Sixpenny, Sydney restaurant review
It’s in Stanmore. It’s tiny. It’s dégustation-only. It’s Sixpenny, the most ambitious restaurant to have opened in Sydney this year. Pat Nourse recommends adding it to your must-eat list.
Wilbur’s Place and Reuben Hills, Sydney restaurant review
This will be the year of small things done well, writes Pat Nourse, and both Wilbur’s Place and Reuben Hills are on trend.
Izakaya Fujiyama, Sydney restaurant review
Fish heads, pork belly and kara-age – when it comes to authentic Japanese bar food (and Japanese booze), Izakaya Fujiyama is the real deal, writes Pat Nourse.
Word on the street
The team behind Sydney’s Icebergs and North Bondi Italian Food bring their magic to a bold new venture with a grill-focused Mediterranean menu. Here’s a taste of what’s cooking at Neild Avenue, the restaurant for summer.
Restaurant Arras, Sydney restaurant review
The new incarnation of Restaurant Arras is bright, bold, and endearingly goofy, writes Pat Nourse.
Momofuku, Black, Balla, Sydney restaurant review
Pat Nourse tries his luck at the tables of Momofuku, Black and Balla, the real high rollers of The Star.
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