I don’t think the term “wine bar” really suits Poly; it’s almost rude to not give the food some more attention.

The Sydney donut scene is rather excellent at the moment – lots of variety and something new seems to be popping up all the time. Here are a few recent circular-shaped, baked goods I’ve enjoyed!

I recently made meringue for the first time and was very delighted by how straightforward and delicious it turned out, so thought I’d share the recipe.

We went to dinner at Templo on a cold, Tassie evening. The restaurant sits on its own, up a hill and a couple of streets away from the North Hobart restaurant strip. Its outfit is small and cosy, seating only 20 people.

The Agrarian Kitchen is dedicated to local, seasonal produce (demonstrated aptly when we were given a bowl of complimentary radishes, picked straight from the garden).

A meal of steak tartare; snapper with confit mushrooms and duck liver; the most diverse and well-curated cheese selection I’ve ever had the pleasure of choosing from; and a buffet of petit fours

Recently back from her honeymoon in Cuba, my friend Lucinda made me this delightful local cocktail. I thought that the addition of honey with rum made for a particularly tasty concoction, so I asked if she could share the recipe!

Tapas is one of my top-five favourite meal structures, up there with buffets, street food, yum cha and sushi trains.

With dishes featuring the likes of marrow, pigs tails, and tripe, the nose-to-tail philosophy of 4Fourteen makes for an intriguing mealtime.

“I should have been Italian. There is such diversity in the lifestyle, cooking, traditions and dialects. This is why as a chef I find this country so exciting and what inspired me to create Jamie’s Italian.” – Jamie Oliver