• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • ABOUT
    • All About Grantourismo
    • Work With Us
    • Meet Lara and Terence
    • Itineraries, Tours & Retreats
    • Media Coverage
    • Contacts
  • SLOW
  • LOCAL
  • EXPERIENTIAL
  • RECIPES
Grantourismo Travels Logo

Grantourismo Travels

The website of globetrotting professional travel writing and photography team Lara Dunston and Terence Carter

Grantourismo Travels Logo
  • AFRICA
        • KENYA
          • Masai Mara
          • Mombasa
          • Tsavo West
        • MOROCCO
          • Essaouira
          • Marrakech
        • SOUTH AFRICA
          • Cape Town
  • ASIA
        • CAMBODIA
          • Battambang
          • Phnom Penh
          • Siem Reap
        • INDONESIA
          • Bali
        • JAPAN
          • Tokyo
        • LAOS
          • Luang Prabang
        • MALAYSIA
          • Borneo
          • Kuala Lumpur
          • Penang
        • MEKONG RIVER
        • SINGAPORE
        • MYANMAR
        • THAILAND
          • Bangkok
          • Chiang Mai
          • Isaan
          • Phuket
        • VIETNAM
          • Dalat
          • Hanoi
          • Hoi An
          • Saigon
          • Sapa
  • AMERICAS
        • ARGENTINA
          • Buenos Aires
        • BRAZIL
          • Rio de Janeiro
        • COSTA RICA
          • Manuel Antonio
        • MEXICO
          • Mexico City
          • San Miguel de Allende
        • UNITED STATES
          • Austin
          • New York City
  • AUSTRALASIA
        • AUSTRALIA
          • Adelaide
          • Darwin
          • Gold Coast
          • Melbourne
          • Perth
          • Sydney
  • EUROPE
        • AUSTRIA
          • Vienna
          • Zell Am See
        • ENGLAND
          • London
        • FRANCE
          • Céret
          • Paris
          • Perpignan
        • GERMANY
          • Berlin
        • HUNGARY
          • Budapest
        • ITALY
          • Alberobello
          • Calabria
          • Italian Lakes
          • Sardinia
          • Venice
        • MONTENEGRO
          • Kotor
        • POLAND
          • Krakow
          • Zakopane
        • PORTUGAL
          • Porto
          • Portugal Wine Regions
        • SCOTLAND
          • Edinburgh
        • SPAIN
          • Barcelona
          • Jerez
          • Mallorca
        • TURKEY
          • Istanbul
  • MIDDLE EAST
        • JORDAN
          • Desert Areas
        • QATAR
          • Doha
        • UAE
          • Dubai
Eating Out In Sydney – The Best Restaurants. Sydney, Australia. Quay Restaurant, Sydney. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Eating Out In Sydney – The Best Sydney Restaurants

Eating out in Sydney is special, particularly if you dine at one of this gorgeous Australian city’s best restaurants. Not only can you expect fine food, superb service, an outstanding Australian wine list, but you might also find yourself gawking at gobsmacking harbour views.

While we do believe that Melbourne is one of the best eating cities in the world, Sydney, our old home town, holds its own, with everything from elegant brasseries to the finest fine diners serving up contemporary Australian cuisine. Here’s our guide to eating out in Sydney.

Sydney is home to some of the best food experiences in Australia, so we thought it was time we shared some of those. We’ve given you guides to Sydney’s best beaches, best harbour and ocean swimming pools, and best small bars, so we thought it was time to share our guide to eating out in Sydney and not just eating out anywhere, but eating at the very best restaurants in Sydney.

UPDATE:
We first dined at these restaurants in 2011-12, but we’ve done something we haven’t done before and pulled this post out of the archives and marked it as a featured post. Why? Well, while researching Sydney’s best restaurants for a forthcoming Australia trip, we realised that these restaurants are still the city’s finest. Who said Sydney diners were fickle?

If you need proof, look what’s on Australian Gourmet Traveller‘s Sydney’s Best Restaurants in 2015 list: #1 Rockpool, #3 Quay, #4 Sepia, #5 Marque, #7 Rockpool Bar & Grill, #8 Tetsuya’s, #10 The Bridge Room. And in the Sydney Morning Herald’s Good Food Guide 2015: Quay, Rockpool and Sepia with 3 Hats (highest rating); The Bridge Room, Marque, Rockpool Bar & Grill and Tetusya’s with 2 Hats; and The Apollo, BLACK by Ezard, Longrain, Osteria Balla, Otto Ristorante and Sokyo with 1 Hat.

So here’s our guide to eating out in Sydney at the very best restaurants in the city.

Eating Out in Sydney – The Best Restaurants

Quay

For the doubters who don’t think Australia has an identifiable contemporary cuisine all its own, take a seat at chef Peter Gilmore’s harbourside restaurant. Quay, owned by the fabulous food and film loving Fink family has stupendous views of Sydney Harbour and does around 100 covers for each lunch and dinner service – there’s not too many restaurants at this level doing those numbers. We started with the sashimi of blue mackerel, smoked eel flowers, sea scallops, pickled apple, nasturtiums, and Tasmanian wasabi – one of the prettiest plates we’ve ever seen – and progressed through a series of dishes that showcased a chef with a gift for making what sounds odd at first read (Berkshire pig jowl, maltose crackling, prunes, and cauliflower cream, perfumed with prune kernel oil) look and taste fantastic. Having worked our way through the exquisite savoury courses, it’s ironic that the chef is famous in Australia for a dessert he demonstrated on a rare TV appearance – his ‘snow egg’ – a dish so complex I’ll just link to a recipe of it. Chef Gilmore is a national treasure.
Quay Restaurant, Overseas Passenger Terminal, 5 Hickson Road, Sydney

The Bridge Room

A former executive chef of Rockpool (see below), chef Ross Lusted had been jet-setting around the world for the luxurious Amanresorts, developing food and beverage concepts for the exclusive properties (and we love Amanresorts), before he returned to Sydney to open his first restaurant, The Bridge Room. And what a fantastic addition to the Sydney CBD dining scene it is. Everything here just feels right, from the warm greeting by Ross’s wife and co-owner Sunny, to the stunner of an Art Deco-era space that’s been given a contemporary, almost Scandinavian, re-fit. Then there’s the contemporary treatment and exotic flavours of the chef’s idiosyncratic Australian cuisine (often given a light touch on the Japanese Robata grill), that give testament to Ross’s travels in Asia and Europe.
The Bridge Room, 44 Bridge Street, Sydney

Tetsuya’s

We first ate at Tetsuya’s a really long time ago, when we were excited young things who, like many Sydney food-lovers eventually, felt privileged to finally be making the pilgrimage to this Japanese-Australian chef’s modest restaurant in the inner-city suburb of Rozelle. I can still remember eating one dish there, chef Tetsuya Wakuda’s signature dish of ‘confit’ ocean trout, and being completely blown away. Now, in much grander digs in Sydney’s centre, the signature dish remains on the menu, but ‘Tets’ has his own ‘wild’ farm for the trout and many prominent Sydney chefs can tell you war stories of having to pin-bone that “damn trout” when working for him. While he’s been criticised by jaded old Sydney restaurant critics for no longer pushing boundaries like he once did (he’s more creative at his Waku Ghin restaurant in Singapore), we’ll happily eat his greatest hits, as well as newer dishes such as steamed spanner crab with bean curd, foie gras and junsai, and toast to this icon with something grand from the stupendous wine list.
Tetsuya’s, 529 Kent Street, Sydney

Rockpool Bar & Grill

Hands-down the most dramatic dining room in Sydney, chef Neil Perry has struck gold in this 1936 Art Deco-era former bank in the heart of Sydney’s business district. Given its location, Perry could not have made a better choice of cuisine than that of a steak restaurant that could easily be at home in Manhattan, NYC. While the wood-fired, dry-aged Wagyu is outstanding, this is a steak restaurant (it would be an insult to call it a steakhouse) where three courses is a must, along with a couple of side dishes with the main course. It’s also hard to resist the excellent seafood and a passionfruit pavlova to die for as dessert. Chef Perry loves his wines and it shows in an outstanding wine list. PS: The burger, pictured in the gallery above, available at the bar, is brilliant.
Rockpool Bar & Grill, 66 Hunter Street, Sydney

Otto Ristorante

Lunch. Sunshine. Sparkling harbour. Champagne. Oysters. Seafood pasta. Crisp white wine. These are the kind of notes you write when eating at a place like Otto, with its lovely harbourside location on the historic Cowper Wharf, Woolloomooloo. The reason this place is still booked out solid for weekend lunch is not just about the setting, however. The modern Italian food of chef Richard Ptacnik is some of Sydney’s best. Creative dishes such as his ‘ravioli’ of finely sliced pickled beetroot with goat’s curd pistachio and horseradish are fantastic, while his seafood pasta of house-made tagliolini with saffron infused egg pasta, Balmain bug meat, cherry tomatoes, chilli, garlic, and basil is divine.
Otto Ristorante, Area 8, 6 Cowper Wharf Road, Woolloomooloo

The Apollo

Greek restaurants in Australia used to be, well, to be honest, quite ‘homely’ little places or raucous joints where Greek Australians went in big groups to celebrate a birthday and drink plenty of awful wine that could strip paint off a car, and ouzo, which can do a similar job. Even our Greek friends used to complain that the best Greek food was to be found at their mother’s place and not at any Greek restaurants. Enter The Apollo. Talented Greek-Australian chef Jonathan Barthelmess joined forces with Longrain’s Sam Christie (see below) to create the first real Greek restaurant in Sydney. In chef Barthelmess’s hands, classic Greek dishes such as his taramasalata (mullet roe dip), saganaki (cheese with honey oregano) and grilled octopus with fennel and olives are better than anything we’ve tried in Greece, a country we’ve spent many months in over the years writing guidebooks. You can even do the classic Greek whole table service called the ‘full Greek’ (the lamb shoulder is the real deal), with ouzo. Just don’t start smashing plates.
The Apollo, 44 Macleay Street, Potts Point

Otto Ristorante

Lunch. Sunshine. Sparkling harbour. Champagne. Oysters. Seafood pasta. Crisp white wine. These are the kind of notes you write when eating at a place like Otto, with its lovely harbourside location on the historic Cowper Wharf, Woolloomooloo. The reason this place is still booked out solid for weekend lunch is not just about the setting, however. The modern Italian food of chef Richard Ptacnik is some of Sydney’s best. Creative dishes such as his ‘ravioli’ of finely sliced pickled beetroot with goat’s curd pistachio and horseradish are fantastic, while his seafood pasta of house-made tagliolini with saffron infused egg pasta, Balmain bug meat, cherry tomatoes, chilli, garlic, and basil is divine.
Otto Ristorante, Area 8, 6 Cowper Wharf Road, Woolloomooloo

Longrain

Sydney has long had a love affair with Thai food and it appears, a lasting love affair with this long-standing restaurant. Even though we’d eaten here several times over the years, including just after it first opened, coming back into this buzzy room with the long shared table and brilliant bar seating just makes us want to order a cocktail. Make mine a Bloody Longrain: vodka with sweet chilli nahm jim, coriander root, fresh lemon and tomato juice. The food, originally developed by the restaurant’s long-standing chef Martin Boetz, who trained under Thai food master David Thompson, takes its cues from classic and street food recipes from across Thailand. Dishes such as ma hor (caramelised pork, prawns, peanuts, sour pineapple) are perfect to go with cocktails, before wine with one of their rich curries.
Longrain, 85 Commonwealth St, Surry Hills

Sokyo

Former Nobu chef Chase Kojima has earned himself an envious reputation in Sydney for his Kaiseki style Japanese at Sokyu. On any given night, you might spot a chef or two from other Sydney restaurants pulling up chairs at the sushi counter trying the Omakase sushi menu (email first to avoid disappointment). Chase’s dishes can be very creative, a Maguro Tataki come with carbonized leek aioli, pickled mushrooms, asparagus and smoked ponzu, while a Wagyu Tataki is accompanied by pickled grapes, pumpkin purée, tarragon, chilli oil and tosazu (a Japanese dressing). The chef is also known for sourcing the best seafood in town for his sushi, much of it coming from South Australia or Tasmania, which is where his must-try sea uchin in crisp nori comes from. While you’d expect this Omakase and Kaiseki cuisine to be eaten in a reserved, reverential atmosphere, the restaurant is dimly lit, noisy and buzzy, with a resident DJ. That’s Sydney for you!
Sokyo, Level G, Harbourside, The Star, 80 Pyrmont Street, Pyrmont

Sepia*

On our last trip to Sydney, when we asked chefs, restauranteurs and foodies where we should eat, generally there was a one-word response: “Sepia”. English-born chef Martin Benn worked for Marco Pierre White in London and became head chef at Tetsuya’s in Sydney (see below) and takes this background of French and Japanese cooking and adds wild creativity to every plate in his low-lit restaurant and wine bar. Using mostly beautiful Australian seafood and a light touch, a degustation menu here just flies by, generally punctuated by phrases like “Wow, how did he do that?” We loved everything we tried, but the crunchy, smoky, soy-glazed eel, and a roasted scampi tail with shell fish custard, wild rice and fennel were the most memorable of an extraordinary tasting menu. While Sepia is slated to move to Melbourne, the Sydney restaurant is open until late 2018.
Sepia, 201 Sussex Street, Sydney
*Sepia is now closed, however, Martin Benn is opening in Melbourne in 2019.

Marque*

Another culinary maverick, chef Mark Best has been pushing boundaries at Marque for over a dozen years. While chef Best was trained in traditional French restaurants, he does things his own way, including wildly creative presentations of dishes. The degustation (or ‘dego’ as the Aussies call it) menu progresses so smoothly that you soon just give in to the chef’s whims. While our favourites included an almond jelly with blue swimmer crab, almond gazpacho, sweet corn and Avruga herring roe, and his sublime crab custard with foie gras, a surprise dish of spring onion with jamón, tuna and madeira became the standout of what was a very special meal. A true mark of a great ‘fine dining’ chef: we left the restaurant not full, just sated, excited, and wanting to go for a post-dinner drink so we could take it all in and re-live it all over again.
Marque, 4/5 355 Crown Street, Surry Hills.
*Marque is now closed

Rockpool*

During our dozen or so years overseas, Neil Perry’s Rockpool was one of the only Sydney restaurants that people knew the name of in Europe, the Middle East and Asia. However, when we went to dine here again, the restaurant had lost a coveted ‘hat’ in The Sydney Morning Herald Good Food Guide. Despite this, we still heard great things from chefs and restaurateurs about head chef Phil Wood and his pushing the boundaries of Neil Perry’s love affair with Asian, and particularly Chinese, cuisine. Chef Perry has been a culinary bower-bird over the years, but one thing remained constant — a knack of nurturing good talent. Every dish that came up the walkway to our table was outstanding, with dishes such as veal sweetbreads with ham, peanut, braised tripe, and buckwheat noodles, something that no other chef is doing in Sydney. Thankfully, soon after we ate there, Rockpool rightly regained its third hat.
Update: Rockpool has now closed permanently and Chef Neil is concentrating on the rest of his restaurant empire.

BLACK by Ezard*

Melbourne chef and restaurateur Teage Ezard is known for his aptly-named ‘Australian Freestyle’ cuisine at his Melbourne restaurant, Ezard. Enticed to take on a ‘steakhouse’ concept at The Star in Sydney, Ezard came in all guns blazing, with a beautiful wood-fired grill for his meat (we’ll take the ribeye, medium rare, along with some wood-fired vegetables), interesting starters (organic farm egg with potato cream, black truffles, Iberico ham, and micro herb salad) and a heavenly butterscotch crème brûlée to finish. We do love a great steak but to have both Rockpool Bar & Grill and BLACK by Ezard in the one city is just plain greedy of Sydney.
BLACK by Ezard, Level G, Harbourside, The Star, 80 Pyrmont Street, Pyrmont
*Black by Ezard is now closed

Osteria Balla Manfredi*

Also at The Star, legendary Australian-Italian chef, Stefano Manfredi, has been able to let his Milan-centric mind go wild on his return to Sydney’s dining scene. Inspired by a quintessential Milanese osteria, chef Manfredi has an emphasis on fresh ingredients — daily-fresh seafood, gnocchi still being prepared as the first guests arrive for lunch — as well as a seductively straightforward menu. Dishes such as his slow cooked octopus with potato and Tuscan olive oil remind us of the beauty of simplicity in Italian cooking, and the potato gnocchi with duck ragù showcases the craft in great Italian recipes. Fantastic wine list and Grappa selection.
Osteria Balla Manfredi, Level G, Harbourside, The Star, 80 Pyrmont Street, Pyrmont 
*Osteria Balla Manfredi is now closed

Okay, Sydney foodies, so what are the best new restaurants of 2015? Where should we be eating out in Sydney when we next return home to Australia?

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

SHARE ON SOCIAL MEDIA

Share52
Tweet132
Pin1
Yum
185 Shares

SUBSCRIBE TO THE GRANTOURISMO TRAVELS NEWSLETTER

Sign up below to receive our monthly newsletter to your In Box for special subscriber-only content, travel deals, tips, recipes, and inspiration.

100% Privacy. We hate spam too and will never give your email address away.

Share52
Tweet132
Pin1
Yum
185 Shares

Related Posts You Might Like

Advertisement

Find Your Australia Accommodation

Booking.com

Shop for related products

About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Paula McInerney says

    August 5, 2015 at 7:49 pm

    I have yet to get to Sepia but have it firmly on my list as well as Noma’s ooo up when it comes in January

  2. Lara Dunston says

    August 5, 2015 at 8:04 pm

    Hi Paula – Sepia was extraordinary a few years ago, so I’m sure it’s even better now. We’ll be back for Noma’s pop-up too. Can’t wait! Any tips as to where we should eat and write about on this Sept-Oct trip of our’s?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
READ MORE…

Featured Posts

Siem Reap Dishes You Must Try in Cambodia’s Culinary Capital. © 2022 Terence Carter / Grantourismo. All Rights Reserved. Raw fish, pomelo, edible flowers and herbs in a yellow emulsion at Lum Orng.

15 Delicious Siem Reap Dishes You Must Try in Cambodia’s Culinary Capital

A Local Guide to the Sydney Small Bar Scene. The Roosevelt, Sydney, Australia. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

A Local Guide to the Sydney Small Bar Scene

A Cape Malay Cooking Lesson in Bo-Kaap, Cape Town, South Africa. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cooking in Cape Town Cape Malay Style – A Cape Malay Cooking Class in Bo-Kaap

Footer

ABOUT GRANTOURISMO

  • All About Grantourismo
  • Meet Lara and Terence
  • Work With Us
  • Itineraries, Tours & Retreats
  • Media & Advertising
  • Media Coverage
  • Contacts

THE GRANTOURISMO SHOP ON SOCIETY6

The Grantourismo Shop on Society6

GET THE BEST MANAGED WORDPRESS HOSTING

Get the Best Managed Wordpress Website Hosting with Flywheel

IMPORTANT DETAILS

  • Terms and Conditions
  • Editorial Policy
  • Comments Policy
  • Advertising
  • Privacy Policy

AMAZON AFFILIATE DISCLOSURE

Grantourismo Travels is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

GRANTOURISMO AFFILIATES/SUPPORT

Grantourismo is reader-supported. Posts contain various affiliate links. If you click through and purchase something, we may earn a commission at no extra cost to you. That income supports the work we do to create content. Here are more ways to support Grantourismo.

SUBSCRIBE

SOCIALLY CONNECTED

  • 6,048 Followers
  • 2,579 Likes
  • 1,859 followers
  • 19,049 Followers

INSTAGRAM FEED

Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

SAFETY WING INSURANCE

Safety Wing Insurance

Images Protected By Pixsy

Protected By Pixsy

Footer Widget Header

WEB LOVE

As Seen in The Guardian As Seen on NineMSN As Seen on Tnooz
As Seen In The Independent As Seen on Frommers As seen on Viator
As Seen in Afar As seen on Gadling As seen on Context
As Seen in Fathom As Seen on Matador As seen on Inspirato with American Express
As seen on the Daily Mail website As seen on the Forbes website Grantourismo on the SilverKris website

ALL MEDIA COPYRIGHT © 2009–2023 GRANTOURISMO | ALL RIGHTS RESERVED.
DESIGNED IN APARTMENT RENTALS, HOTELS AND RESORTS AROUND THE WORLD BY GRANTOURISMO MEDIA.
ASSEMBLED IN SOUTH-EAST-ASIA.
GRANTOURISMO TRAVELS AND ‘MAKING TRAVEL MORE MEANINGFUL AND MEMORABLE’ ARE ™ TO GRANTOURISMO MEDIA.