A selection of cakes made by the owner's wife

Tasty mix of past & present

There’s something wonderfully restful and bucolic about gazing out over pristine green lawns fringed with tibouchina and crepe myrtle as you eat lunch. Throw in...

Greengate reinvented

It has been standing in its magnificent Edwardian splendour for more decades than most of us care to remember. The Greengate has recently been reinvented...
Chef May Wong

Chinese gone modern

There’s a danger with Chinese food for a lot of it to taste the same, the original ingredient swamped either in batter or a...
Jaam e Jam special. This is a combination of chicken, backstrap lamb and minced lamb with saffron rice.

Jaam e Jam charms the locals

Jenny Barlass When Jaam e Jam opened six years ago nine out of ten hungry diners walking through its doors were from the Sydney’s 7,000...
Contemplating tackling the unashamedly over the top Paradise dessert

ModAsian reflects our culinary maturity

Jenny Barlass Australian palates have evolved a lot since the days when a plate of deep fried curry puffs and spring rolls constituted a good...
Maitre d' George Elachkar and Head Chef Sang Kwon

Jet Bar 1985 takes off

The first thing to say about Jet Bar 1985, the new kid on the culinary block in St Ives, is the chef trained under...

The real deal

Jenny Barlass Lebanese street food served up with history and style When I was a university student living in penury in Darlinghurst, my choice of dinner...