I Don't Eat, I Devour

In addition to wines for which the region is famous, the hunter Valley also boasts of restaurants that have made waves in the culinary scene - the wonderfully creative, impressive Exp comes to mind - but if we are to think of the grand-doyenne of the Hunter dining scene, a great portion of people will likely think of Muse. As it turned out, in the immediate aftermath of easing covid restrictions to not-quite-pre-covid levels, Muse required very advanced booking in order not to miss out. That's why we ended up visiting its little sibling, Muse Kitchen.  Located at the Keith Tulloch winery, Muse Kitchen is a cozier, more casual eatery than Muse. It has a bustling, homey feel, and boasts a three course menu featuring a variety of produce from which to make a selection. The menu, however, remains small and classic, changing with the seasons.  Kingfish tartar A fish tartar, to me, is sashimi amped up. Served in a fried coriander dressing and with tomatoes, the king fish is ever so sligh

 What makes a neighbourhood gem? I would say a neighbour gem must have a homely feel, a buzzing atmosphere, some friendly staff and some hearty, unpretentious, delicious food. Kindred fulfils all of these criteria, and on the food front, absolutely exceeds expectations. The chef's menu, at $58 per person, is possibly the best value degustation I have seen in a long time, and truly showcases the breadth of Kindred's offerings.  First, we have a smoked trout dip  with pickled onion on lavosh. It certainly lives up to its purpose: being the amuse bouche, it is salty, deep and immediately wakes up the taste buds.  The bread at Kindred is every bit as good as those from Kitchen By Mike (which anyone who knows me would know has my absolute favourite sourdough - I've written all about it here). It is chewy, fluffy, crusty, and dangerously moreish. I had to resist the urge to finish the giant piece with which we were presented so I had room for all the other deliciousness to come. 

If you're after views, one restaurant simply cannot be missed: the Dining Room at the Park Hyatt hotel. Being relatively modest in size, even if you do not get a window seat (which we did, lucky us), you are still guaranteed a view of the beautiful Sydney Opera House, and, from time to time, one of the old-style sailing boats moors right in front of the restaurant windows.  At the moment, due to covid restrictions, the Dining Room is not doing their tasting menu. The usual two or three course menu, however, is beautifully done; and because the menu is so limited, the really do each of the items very well.  Sydney rock and Pacific oysters Gazing upon the opera house, I simply could not resist ordering the oysters, which are served with a shallot and red wine mignonette. The mignonette immediately makes the oysters' flavour come to life: a little metallic, a little salty, just like the sea.  Air dried David Blackmore Wagyu beef David Blackmore's wagyu are coveted items on Syd

Frankly, I don't know how an afternoon tea could be simply a between-meal filler, ever. Every time I go to afternoon tea, I almost roll out, groaning with fullness. A little bit here, a little nibble there, add up very quickly. That's part of the charm of an afternoon tea: enjoying morsels of different texture, flavour profiles, all packaged up in dainty, almost-too-pretty-to-eat packages.  As delightful as afternoon teas generally are, it is not often the case that every single component of an afternoon tea is exquisitely executed. The Langham's afternoon tea manages exactly that: every component of this Christmas themed afternoon tea is beautifully presented, and absolutely delicious.  From front to back, let's start with the chicken and leek pie topped with onion jam. Served still slightly warm (though it would be just as delicious stone-cold), this is one of the best pies I have had, tiny as it is. The onion jam is on the sweet side, which rather perfectly balances

Chef's Gallery serves modern Chinese food that is not quite fusion, but certainly not traditional. The focus is on a gentle palette (no huge spices here) that is suitable for all and creative presentation. Like any reputable Chinese restaurant, its dim sims are made in-house - and if you sit along the glass wall, you can watch the skillful pastry chefs at work, their hands moving so quickly and confidently it's like a choreographed dance.  Steamed dim sim platter, $25.90 This is a platter for those who are new to dim sims as well as veterans who love dim sims and cannot choose between their favourites. Two char sui buns - fluffy, bouncy, with a lovely char sui filling erring on the sweet side; two prawn dumplings - plump and respectable; two vegetable dumplings - more flavourful than you think they'd be and two prawn siu mai - wonderfully flavoured; this is a bit of everything that will keep everyone happy.  Xiao Long Bao, $9.90 How can we discuss dim sim without xiao long

I first came across Chon Thai on an episode of Food Safari - my introduction to the vast and varied treasure trove that is Australia's ethnic dining scene. Intrigued by the delicate handmade dumpling shaped like a flower, I knew I had to give this modern Thai restaurant a try at the first opportunity.  I have always loved Thai food - during my undergrad years I would often go to the famous Newtown Thai restaurants for cheap-as-chips lunch plates - but Chon Thai is rather a different breed of Thai food: more refined but just as flavourful.  Betel Leaf with Smoked Trout, $5 each Those were the very things that I saw on TV and intrigued me. Google tells me betel leaves are used as a stimulant, an antiseptic, and a breath-freshener; but in my limited experience with them, they are purely a vessel in which flavours are transported from the plate to my eagerly-waiting tummy. The smoked trout is boneless and melt-in-your-mouth; the flavours are just incredible: my words are too pale to de

 Labelled one of the most instagrammable cafes in Sydney, Two Sis draws a crowd. Not a crazy, line-wrapping-around-the-street-corner kind of crowd, but there is always one or two groups of people hovering nearby, waiting for tables.  What could they be waiting for? Well... This is the omasake noodles - and I think, the best thing on the menu. Scallops, seared salmon rosette and a soft-boiled egg-yolk lay on top of a bed of soba noodles. The fish roe adds a wonderful crunchy texture, and the edible flowers are dainty and pretty. It is served with a pit of piping hot soy-based sauce. Not only is it beautiful, it is really quite delicious. When I was served my food, the people the next table over became visibly, and audibly, envious.  Is this not the most appetising-looking nourish bowl you have ever seen? Looking utterly, gorgeous balanced, positively popping with nutrients.  The drink at Two Sis are equally beautiful.  Piled high with rosewater-flavoured Persian fairy floss, edible peta

I knew I could trust Dopa when I saw it it is brought to us by the good people of Devon - one of my favourite brunch destinations in Sydney. Specialising in donburi (Japanese rice-bowl dish) and Asian-inspired desserts, Dopa is quick, simple and delicious.  The menu at Dopa ranges from the cheap and cheery ($13 for a simple chicken bowl) to the fancy (there is a $88 bowl featuring wagyu steak, tongue, foie gras, soft egg and white truffle and truffle agadashi tofu). Although the fancy bowls sound pretty mouth-watering, I don't know if I would actually order the expensive menu items - mainly because the vibe of Dopa is so casual, and you have to serve yourself, so it feels a bit odd to be going ultra-luxe there.  Cheeseburger Donburi set, $17 A playful marriage between a Japanese classic (the donburi) and an all-American staple, the cheeseburger donburi is wonderfully enjoyable, filling and just ever-so-slightly naughty. The patty tastes lovely and rich, slightly pink in the middle

If I had to pick my favourite restaurant in Sydney, as difficult a task that is and as much as I might hesitate, I will eventually give you this name: Nel.  Headed by Nelly Robinson, Nel features an open kitchen where chefs combine intricate skills, quality produce and artistic creativity that turns each meal into an experience. Serving degustation menus exclusively, Nel updates its menu every few months to bring you a brand new theme to get excited over. Make sure you book early: seats, particularly the popular seating dates and times, are booked out months in advance.  To lift us from the gloom of COVID, Nel brought us a Disney themed dinner that's full of theatrics, served against a background of Disney music. The menu is a series of cryptic clues as to what will be served and which Disney film it references. Guessing is half the fun. In celebration of the Disney menu, Nel gas also created 4 cocktails to team with the theme. Alice in wonderland is a light gin based cocktail with