Hellenic street food in a sleek modern restaurant, that’s the premise of Zeus, the second joint in the Sydney empire. Like their god, the food is lightning fast, and there seems to be a staff member for every guest on this busy Sunday.
Driving through Orange NSW last month I got a behind-the-scenes peek at the Fresh Fodder factory. Max Schofield showed me through his rapidly expanding small business, and explained firsthand why his taramosalata is known as ‘the gangster dip’.
When your face is as scarred as mine is, it becomes difficult to successfully grow a beard. Fortunately, there are only seldom situations where beards come in handy, such as when shrouding your identity after a bank heist, or when tucking into one of the artery-clogging staples at Paddington’s Cheekyburger.
A DIY noodle bar where you self-serve your fresh crispy tempura and toppings, sauces and water, it’s got the bustle of a traditional Tokyo style diner, but the with the warmth of Sydney hospitality.
Kings Cross on a Friday night used to resemble a war zone; well before we got lumped with a Liberal state government, that is. This makes the well-executed bunker fit out by Shawn West from 2D Studio, a little bittersweet for anyone who loved the vibrant Kings Cross of old.
Obsessed with smoke, I picked up a copy of Smoked [RRP $35] by Jeremy Schmid. Being an urban dweller without the backyard space for a proper smoker, I was reassured to find out I could get started with as little as some wood chips (the variety matters), a tray, a baking rack, some tin foil and a heat source.