Grace Mackenzie

Started as a lockdown project together with Grifter, the locally made seltzer is a winner. But bottling's stopped – and the Broadsheet team is devastated.

It was a sad day when the chef’s Enmore Road bakery closed, but there’s now a place for his “schmicked up” desserts and, perhaps, the return of the Lee Tran sanga.

A bar manager with the World’s 50 Best nod is on the rooftop too, plus a collection of snacks straight off a custom robata.

A splashy six-parter taking us all over Japan, Iraqi dumplings in Randwick, a bar for dirty Greek Martinis and pizza pockets in a Marrickville car park. Plus, a $39 bread and butter course that could very well be worth it.

Plus, a party at Dea Store, Messina’s boozy collab, $35 mixed-grill plates by the water and a spring market in the inner west.

Around 50 Sydney chefs – from the likes of Baba’s Place, The Tart Sisters and House of Papi – are getting together to raise funds for two Aussie charities providing humanitarian support to Palestinians.

“Bones and loins and bellies, crispies and tails” are all powering a new era in the Niland stable, with head chef Tom Foster’s expertise taking centre stage.

Head to a backstreet Marrickville joint for chef Corey Costelloe’s primo menu – and a pastry chef’s spicy-sweet finisher.

This week’s reporting by Good Food and the Sydney Morning Herald adds three new names to allegations of misconduct across the Swillhouse stable.

First, you need to think logistically. And second, remember the three Fs. In partnership with Yellowglen Liquid Fizz, here’s our guide to putting together your next sunny day spread.