Callan Boys is the National Eating Out and Restaurant Editor at Good Food. He specializes in the food and beverage industry, covering themes such as restaurants, hospitality, and personal finance, with a keen focus on chain restaurants, delivery services, and restaurant innovation. Callan's work has been featured in prominent publications including Brisbane Times, The Age, The Sydney Morning Herald, and WAtoday.
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Merrylands, Australia (Local)
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A grand pub from the team behind The International.
Pull up for handmade pasta between wine tastings.
A beaut spot for coffee and toasties.
Sydney's grand temple to expense accounts and the cow has long featured one of Australia's best line-ups of rock-star fishers and farmers.
Callan Boys takes the temperature of one of Sydney’s most enduring steakhouses.
By: Callan Boys, Scott Bolles
While there has been several high-profile restaurant closures over the past six months, it’s also never been a better time to eat spaghetti, pizza and grilled seafood.
By: Callan Boys
This new bar brings single-origin spices, paneer-stuffed flatbread and one of Sydney’s best short drinks lists north of the bridge.
By: Callan Boys
A seat by the fireplace in Balmain, Paddington’s rollicking Porcine and the camaraderie of the communal table at Chaco Ramen in Darlinghurst – here are the best spots to stay warm and toasty this winter in Sydney.
A seat by the fireplace in Balmain, Paddington's rollicking Porcine and the camaraderie of the communal table at Chaco Ramen in Darlinghurst – here are the best spots to stay warm and toasty this winter in Sydney.
