In Sydney, the world of food is your oyster. Innovative chefs, a culinary style evolved from a multicultural heritage, premium produce grown in and around the city plus fabulous backdrops are some of the ingredients that make Sydney a desirable dining destination and home to 3 of the best restaurants in the world.

There is an amazing array of Sydney fabulous food moments – from fine dining in a city restaurant with a magical view to eating takeaway gourmet fish and chips on the beach with your toes in the sand.  Great food experiences range from the gastronomic pub barbeques to local bistros, from tapas bars to café dining, from farmers markets to speciality provedores.

LOCATION, LOCATION, LOCATION

The city’s outdoor lifestyle has developed in response to a warm temperate climate and an extraordinary natural environment.  These factors have influenced Sydney’s style of dining which is informal, upbeat and orientated to the outdoors.  Service is skilled and efficient and wait staff are welcoming and unpretentious.

When it comes to dining rooms with a view, it’s hard to beat Sydney.  The famous harbour provides one of the most spectacular backdrops of any urban environment ensuring waterfront dining is one of Sydney’s must-do experiences.

VARIETY IS THE SPICE OF LIFE

The Sydney food scene has enormous vitality. It has an extraordinary variety of offerings – catering to the whims of a city, which is open to new experiences and passionate about seeking out culinary discoveries.  For visitors, Sydney’s food culture is easily accessible and and great way in which to engage with the locals who’ll happily tell you of their favourite coffee spot or breakfast bistro. 

There are many restaurant precincts, each reflecting the ethnic diversity of their neighbourhoods and the style of down-town, beach and edgy inner city areas.  There is a celebration of food and wine that manifests itself in numerous festivals including the Sydney International Food Festival each October.

Sydney restaurateurs have brought sharp, modern cuisine to the city’s former cargo wharves, warehouses, ferry terminals and even a disused submarine mine depot, as well as the superb city beaches and secluded coves of Sydney Harbour.

Whether it’s a casual café near the Sydney Harbour Bridge, sublime dining in a glass-fronted restaurant perched high above Bondi Beach, an acclaimed restaurant that looks across Circular Quay to the Sydney Opera House or a plate of oysters on the waterfront, Sydney has sunny waterside dining down to a fine art.

SYDNEY’S MELTING POT

Drawing inspiration from the city’s multicultural society, Sydney’s chefs have developed a culinary style all their own that is not bound by tradition.  They combine elements of Asian and European cuisines, creating fresh tastes and new twists to dishes and breaking most of the rules on their journey of invention.  The resulting food fusion has become the signature style of urban Australia, one that allows creative chefs to select from a broad palette of styles and ingredients.  This culinary style is often referred to as Modern Australian or Mod Oz.

Some extraordinary talent has emerged from the Sydney food scene.  Chefs Tetsuya Wakuda, Neil Perry, Peter Gilmore and Greg Doyle run restaurants that have appeared on the list of the World’s 50 Best Restaurants; while David Thompson was the first to win a Michelin star for a Thai restaurant in London.

Underpinning the creations of Sydney’s chefs, is an industry of dedicated food suppliers who specialise in a single product or the produce of regional New South Wales.  The intense taste of a small Sydney Rock Oyster is well known by seafood lovers as is the flavour of a Yamba prawn.

A PREMIER WINE REGION ON SYDNEY’S DOORSTEP

There’s plenty of local wine to accompany all that fine food.  There are 14 wine regions in New South Wales with more than 450 wineries which account for about a third of Australia’s $5billion wine industry.  Just a two-hour drive from Sydney, the Hunter Valley is the state’s premier wine region and is well known for its Semillon which was described by the legendary wine writer, Jancis Robinson, Master of Wine, as Australia’s wine gift to the world.  The Shiraz from the region is also much sought-after.
Whilst a wine tasting tour is a must-do on any visitor’s itinerary, the Hunter region is also a first-class producer of fine foods.  Olives, cold-pressed olive oils and washed rind and white mould cheeses are just some of the diverse foods that are made in the Hunter, many of them by boutique producers.  The area offers experiential foodie happenings from gourmet cooking glasses to coffee-making courses and, of course, wine appreciation seminars.  Chauffer-driven wine tours and horse and carriage picnics among the grapevines are just two ways of exploring the region in style.

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