A look at the Good Food, Night Noodle Market in Sydney
Abundant fresh produce, a family-owned restaurant and authentic delis and bakeries can turn a good neighbourhood into a great one.
That’s why we tracked down four of Sydney’s most respected chefs to find out which pockets of Sydney suburbia they recommend for ingredient-shopping and no-fuss dining.
Our culinary professionals may work in hip enclaves such as Paddington and Potts Point, but their suburb choices are decidedly less trendy.
These are pockets of Sydney with loyal intergenerational communities and rents that are cheap enough to support many small food businesses.
And, as our experts reveal, there’s enough variety in each location to inspire even the most experienced food-lover to try something new.
Haberfield
![Ibby Moubadder (Owner), Roy Ner (Exec Chef) and Nader Shayeb (Head Chef) at Nour Restaurant.](http://web.archive.org./web/20161218151052im_/http://www.smh.com.au/content/dam/images/g/r/s/7/6/j/image.imgtype.articleLeadwide.620x349.png/1475202724898.png)
Ibby Moubadder (Owner), Roy Ner (Exec Chef) and Nader Shayeb (Head Chef) at Nour Restaurant. Photo: Caroline McCredie
Chosen by Roy Ner, head chef, Nour Restaurant
“After living in Bondi for nine years, I recently moved to the inner west. Whilst discovering the different cultures and cuisines, I have grown very fond of Haberfield. To me, this is Little Italy: it’s old-school and full of small businesses where you get the chance to talk face-to-face with the owners.
“I really enjoy listening to grandsons tell me about their grandfathers who opened their shops many years ago then passed them down. My favourite shops include La Desfide, which is a little hole-in-the-wall restaurant that captures the essence of the flavours it uses. I also love Aperitivo for its pizza and pasta and Lamonica IGA deli, which has a fantastic selection of cold meats and cheeses. Italians have a great love and care for remarkable produce – I feel a connection to the care they have for the produce and always support people who go the extra mile to produce the best product they can.”
Marrickville
![Drinks being prepared at 10 William St restaurant.](http://web.archive.org./web/20161218151052im_/http://www.smh.com.au/content/dam/images/g/t/a/0/5/l/image.imgtype.articleLeadwide.620x349.png/1481597618803.png)
Drinks being prepared at 10 William St restaurant. Photo: Christopher Perace
Chosen by Enrico Tomelleri, head chef, 10 William St
“Marrickville is an amazing, multicultural suburb that is full of energy and life and has a strong Vietnamese community. I like going there to source new, exotic ingredients to give our sometimes-traditional food at 10 William St a new twist.
“On Illawarra Road there are five or six south-east and sub-continental Asian grocers where I can find stuff that we don’t usually use in Italian cuisine that push us to try different techniques and hopefully an exciting amalgamation of flavours. We usually go on Sunday so we can check the farmers’ markets as well – all of that while eating a banh-mi, of course! Also, Marrickville has two great cheese producers, Paesanella and Vannella. Paesanella also has a pretty nice deli and Vannella does some amazing burrata that we use at 10 William St.”
Randwick
![Head Chef at Bondi Icebergs, Monty Koludrovic, with a Bloody Mary.](http://web.archive.org./web/20161218151052im_/http://www.smh.com.au/content/dam/images/g/t/9/z/v/r/image.imgtype.articleLeadwide.620x349.png/1481597312336.png)
Head Chef at Bondi Icebergs, Monty Koludrovic, with a Bloody Mary. Photo: James Brickwood
Chosen by Monty Koludrovic, head chef, Icebergs Dining Room and Bar
“There is a little cluster of shops in lower Randwick where Frenchmans Road and Clovelly Road meet which has such a great group of independent food businesses. It’s an eclectic mix of ready-to-eat and produce stores and the quality is amazing.
“There is a wealth of choices – from Hungarian cuisine at Corner 75, which has been there for over 20 years, to fresh Malaysian goat curry at Vim’s Kitchen and a full range of outstanding organic baked goods at Bake Bar. Daryl’s Gourmet Meats is everything you need your local butcher to be: friendly, informative and well priced (I like it for its commitment to quality grass-fed beef from Cape Grim, awesome NSW lamb and free range pork). And Bus Stop Cafe is my favourite little neighbourhood cafe in the east: it’s a family business where I know I can get great coffee, quick healthy eats and free smiles.”
Dulwich Hill
![Jared](http://web.archive.org./web/20161218151052im_/http://www.smh.com.au/content/dam/images/g/t/c/c/8/t/image.imgtype.articleLeadwide.620x349.png/1481838236142.png)
Jared Ingersoll. Photo: Spiro Rokos
Chosen by Jared Ingersoll, chef at Butcher & the Farmer
“My suburb, Dulwich Hill, has no particular flavour: it’s simply awesome! Although there have been a few shiny new openings recently, it still retains the old-school vibe that we Inner Westies enjoy. If you like polenta bread straight from the oven you have got to get to Luigi’s no later than 9am or they will be sold out.
“Across the road, you can stock up on Lebanese sweets, and a bit further down New Canterbury Road is an excellent patisserie, Christy’s Cuts, which has just taken over an old butcher’s shop. Around the corner on Marrickville Road is Dulwich Hill Gourmet Meats, which is set up in a brand new spunky space. If you are going to “Dullo” you must make The Larder your last port of call. Here you can stock up on an amazing selection of cheese and charcuterie, but make sure you also plonk yourself down at a table and order home-made pork rillettes washed down with a crisp and delicious Le Perl Jules cider.”