Eating out
- Heartlands
- Brisbane
Is this Brisbane’s most iconic banh mi shop?
On a busy day it churns through more than 300 rolls, easily. Here’s why locals can’t get enough of Minh Tan Bakery.
- Matt Shea
More in Eating out
A tiny shack in a nondescript arcade is serving some of Sydney’s best brisket sandwiches
The meat is smoked for 14 hours at the owner’s home then served from a no-frills kiosk in a tired arcade.
- Sarah Norris
The Herald column that turns 40 this week served with a cease and desist over its name
For the past four decades, Short Black has charted the rise of Sydney’s food and lifestyle scene.
- Scott Bolles
- Review
- South Yarra
This Melbourne icon divides food snobs – but our critic keeps going back
It may not be Melbourne’s best French restaurant. But it might be the city’s best-loved bistro.
- Besha Rodell
- Review
- Barangaroo
This cosy Japanese-Korean cook-your-own grill house channels campfire vibes in the city
Grab a booth and cover the table with small, funky dishes and beautiful meats to grill over your own communal fire.
- Terry Durack
- Review
- Marrickville
Stonkingly good bar food and Euro aesthetic set this stylish inner west spot apart
Pets and children are welcome at new Marrickville small bar We Three, run by a mother-and-daughter duo serving excellent snacks.
- Lenny Ann Low
Guy Grossi’s late-night bar reopens – serving the cult spaghetti dish worth staying up for
Venture down the laneway behind Grossi Florentino for playful Italian snacks and inventive cocktails by a Lake House Daylesford alum until 1am.
- Tomas Telegramma
Top Sydney chefs take over food court for ’90s throwback party (and remix tuck shop treats)
Try fancy snacks − including this take on a vanilla slice − from star bakers and chefs, with arcade games, club bangers and Midori splice cocktails.
- Bianca Hrovat
- Exclusive
- Restaurant news
Food legend Kylie Kwong to close Lucky Kwong and step away from restaurants
After 30 years pioneering a new style of Chinese cuisine, Kwong is ready to move on to her next chapter. But first? A well-earned break.
- Ardyn Bernoth
- Review
- Thornbury
Meet the meaty main that’s so convincing, vegans have sent it back to the kitchen
Restaurant-bar Ballard’s, and its plant-based food, is anything but bland.
- Dani Valent
Bored of sushi rolls? This alternative is healthier, fresher, cheaper and gaining popularity
Japan’s “soul food” is creeping onto Sydney cafe menus. And these rice balls have a few bonuses that our beloved handrolls don’t.
- Emma Breheny and Bianca Hrovat
