welcome...

...to Eatstreets, Australia's newest and most useful online restaurant guide. In partnership with Cheap Eats restaurant guide (the oldest in town) published by Universal Magazines, we'll be offering you, real reviews of Sydney restaurants by anonymous reviewers who pay for their meals.

We'll also be keeping you up-to-date with the latest food and restaurant news in Sydney and sometimes further afield, so if you'd like to hear about which chef has thrown in the towel, what the hottest restaurant-of-the-moment is or what in-season delicacies might appear on your dinner plate next time you dine — check back to read our On Plates Now and Food News columns. Better still, subscribe to our monthly e-newsletter for home-delivered bites of restaurant goss.

Happy eating,

The Eatstreets team

Food News by John Newton

Food News, March 8, 2012

The return of Madame Fling Flong; winning cheeses from the Sydney Royal Cheese and Dairy Produce Show; cocktail course at Grasshopper; where to get a good Reuben sandwich; Orange F.O.O.D. Week (the town, not the colour) and more nom nom news.

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Food News, February 23, 2012

The cook book for real Australian food; Toby's Estate slam dunks Brooklyn; hot dogs get a Michelin star makeover; new Greek restaurant in Potts Point; a TV channel for cheese lovers and more palate-pushing news.

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On Plates Now by John Newton

MEAT & POULTRY

First, turkeys. Look for organic — hard to find but worth the effort. Our collaborator Grant Hilliard at Feather &

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VEGETABLES

The rain, as with cherries, has hit asparagus and we’ll be out of avocados by the end of December. But

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FISH & SEAFOOD

Flathead are almost leaping out of the water and, because they make the best fish for fish and chips, that’s

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FRUIT

It’s stonefruit time. Enjoy peaches, nectarines and apricots all through summer with different varieties rolling out as the season progresses

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Book Reviews

My Abuela's Table

Author: Daniella Germain

Publisher: Hardie Grant Books

RRP: $34.95

Abuela means "grandmother" and the recipes in this book come from Daniella Germain's abuela, both directly and via the author's Mexican-born mother, who patiently wrote down the steps for making the dishes her own mother cooked when she was growing up in Mexico.

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