I Don't Eat, I Devour

A veritable North Shore institution of Thai food, Khao Pla is widely recognised as one of the most delicious, authentic Thai eateries in Sydney. Every menu item is an instant hit, being so full of flavours and ooomph. Crying Tiger Crying tiger is a classic Thai grilled beef dish. I used to think it was named thus because of how spicy it is, but turns out that was just my pathetic spice-tolerance talking. In the scheme of Thai cuisine, crying tiger is quite low on the spice-scale. I have since heard that the name is due to the fact that in the past, the dish was made of the lowest quality beef, so tough that even a tiger couldn't chew and enjoy it, which made them sad and cry. Rest assured, the crying tiger at Khao Pla is made of high quality, marbled, melty beef. It has a slight, pleasantly charred flavour which does not distract from the tender meat itself, and is paired with a delightfully tart tamarind sauce. Grilled corn Gently caramalised, refreshingly sweet, but

When Longrain came onto the Sydney dining scene, it really changed the game for South-East Asian food: Longrain is one of the first restaurants to elevate Asian food to a hip and sophisticated meal in an industrial-chic setting.  The dishes are designed to be shared, and the cleverly-curated wine list includes a few sneaky cocktails with a South-East Asian spin. A word of warning though: Longrain makes you sit with strangers on long, communal tables as though you were at second-rate Hogwarts, even if you book. I have seen some private tables, so if you are planning for a celebration or a date, make sure you let the venue know at the time of booking so you won't have to rub shoulders with randoms. Acapulco Gold, $19; Siamese Spritz, $16 The cocktails at Longrain are incredibly creative, all with an Asian flair. The Acapulco Gold is a refreshing, tart, tequila-based hit of lemon with a kick of chili, while the Siamese Spritz is light, bright, with a plum twist. I will say, ho

Purveyor of the decadent soft serve with hot chips, Devon has been on my list of 'must try' for quite some time now. I never got round to visiting their original Surry Hills joint, so I decided to give the Barangaroo cafe a visit. But first, coffee. Cappuccino, $4 The drinks at Devon arrive at the table at lightning speed. Hats off to them, they are nothing if not highly efficient on the beverage delivery front. They are also excellent at following instructions - my friend ordered her coffee "weak and extra hot", and that's just the way the coffee came - more impressively still, despite the tailoring, Devon managed to produce a coffee which was robust and of high quality. Matcha white chocolate, $5 I have a matcha latte addiction problem. I love it above all else, even coffee. However, you won't see me ordering matcha lattes very often, because the usual overly-sweet powder most cafes use is simply too frightful. I was on the brink of ordering a

2018 marks Machiavelli's 30th birthday - and by Machiavelli, I don't mean the Renaissance diplomat and political genius; I mean the Italian restaurant on Clarence street frequented by Australian politicians and business heavy-weights. Some call Machiavelli a veritable " Sydney institution" - and I would 100% agree. Upon entering the dungeon that is Machiavelli, one is immediately drawn to the portraits lining its walls. On this occasion, we were seated underneath a portrait of our current PM, Malcolm Turnbull. At the centre of the restaurant is a large table groaning under the weight of San Daniele proscuitto, antipasti and fruit. The restaurant gave a strange feeling of being half rustic-family-joint and half place-where-deals-are-done. We weren't there to make deals. We were there for Machiavelli's famous pasta, which has long been a favourite of the family. INSALATA CAPRESE, $29 The Caprese salad at Machiavelli makes a statement - none of that thi

I'm going to let you in on a secret - this is the place my family spend every major celebrations. For years and years we have come to this small Japanese restaurant in Mosman directly opposite Boronia House, and the food has never disappointed. We always go for the same thing - the Japanese banquet - and every time, we roll out of the restaurant feeling completely satisfied. The meal begins with a mouthful of plum wine with a small amuse-bouche, which changes from time to time. On this occasion, the amuse-bouche is a lightly seared piece of beef in a plum sauce; and we also ordered an additional oyster in a light vinaigrette. The slightly tart and light sauce accompanies the oyster to perfection, I could easily have half a dozen of these in one sitting - but knowing the big meal to come, restraint must be exercised. Up next is a delicate-fleshed white fish, lightly battered, and drizzled with a miso paste. The Japanese really know how to do fish - the sauces used always co