Grace MacKenzie is a Sydney Food and Drink Editor at Broadsheet Sydney. She specializes in food and beverages, with a keen focus on restaurant innovation and beverage production, while also exploring themes in hospitality and leisure. Grace's work has been featured in Concrete Playground, Domain, and Broadsheet Media.
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Sydney, Australia (Local)
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Grace's articles predominantly focus on local Sydney restaurants, bars, dining, and new openings. She primarily covers event coverage and promotional deals related to house & home and food & beverage themes.
For effective outreach, consider offering exclusive insights into upcoming or recently opened dining establishments in Sydney. Grace may also be interested in stories related to unique culinary experiences or trends in the local restaurant scene.
Given her focus on specific venues and events within the Sydney area, pitches should emphasize a strong tie to the local dining/food industry while highlighting any relevant promotions or special offers available for readers.
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The Darlinghurst joint goes big on ramen, steak and natty wine, but this top-of-menu winner shouldn't be skipped.
By: Grace Mackenzie
The couple behind cafe Bespoke & Grind have expanded next door, where shelves are stacked with fresh produce, Marrickville-made cheese and house-made pies ready for your oven.
By: Grace Mackenzie
Plus, Toby Wilson's Enmore Road pop-up, a charity dinner for RU OK?, cake and cocktails after dark in Newtown, and all the new venues we've visited recently.
By: Grace Mackenzie
Yum Club is coming soon – with a dedicated papaya salad menu, flame-grilled meat and the punchy, umami flavours found in northeast Thailand and Laos.
By: Grace Mackenzie
When Pig Mary opens, expect snacky riffs on Ester classics, an ice-cold Martini and plenty of pork.
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By: Grace Mackenzie
Little River delivers topsy-turvy cinnamon buns, house-baked Big Bird loaves and baguettes loaded with Petersham-made jamon. Plus, the same cheffy edge you find at 40 Res.
By: Grace Mackenzie
The perpetually busy Surry Hills restaurant is heading north of the bridge, and there are two founding chefs in the kitchen.
By: Grace Mackenzie
Including a CBD outpost for our food editor's favourite Portuguese tarts, a bar that looks to Eastern Europe and four new spots for baked goods.
By: Grace Mackenzie
Plus, a Georgian wine takeover at Firepop, a limited-edition Sonoma x Young Henrys collab and the chef leading the Powerhouse's three dining venues.
By: Grace Mackenzie
Louis Tikaram is back in town, leading a harbourside 248-seater kitted with a bespoke woodfired oven, a lengthy dim sum list and live seafood tanks.
