Bills
Whether you've scored a coveted booth seat at the sunlit Double Bay restaurant, or seated at the communal table in Darlinghurst, Bill Granger's four cafes have become the home of brunch in Sydney. From fluffy hotcakes flecked with honeycomb butter to soft, custardy scrambled eggs on sourdough; the late, great Bill Granger perfected breakfast staples. And, knowing our love of a weekend lie-in, he made them available all day. Since there's no rush, follow your Single O coffee with a Korean chilli-spiked Bloody Mary.
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Sydney Morning Herald
2 days ago
- Sydney Morning Herald
The Tuckshop
This venue is a finalist for best family-friendly cafes in Good Food's Essential Sydney Cafes and Bakeries of 2025. Essential Sydney Cafes and Bakeries of 2025: Family-friendly See all stories. Previous SlideNext Slide Cafe$$$$ If only school tuckshops were as bright and buzzy as this smartly renovated spot. From fresh milkshakes to hearty burgers and nourishing mushroom rolls, The Tuckshop is the place to pick up treats for the playground or an after-sport snack. Rather take a breather? Find a shady spot on the patio for a full-blown brunch – there's Single O coffee and freshly made focaccia sandwiches. Best for: The whole tribe, including the family pup.
Sydney Morning Herald
2 days ago
- Sydney Morning Herald
Bills
Whether you've scored a coveted booth seat at the sunlit Double Bay restaurant, or seated at the communal table in Darlinghurst, Bill Granger's four cafes have become the home of brunch in Sydney. From fluffy hotcakes flecked with honeycomb butter to soft, custardy scrambled eggs on sourdough; the late, great Bill Granger perfected breakfast staples. And, knowing our love of a weekend lie-in, he made them available all day. Since there's no rush, follow your Single O coffee with a Korean chilli-spiked Bloody Mary.
The Age
4 days ago
- The Age
Warm Korean-style beef noodle salad
Warm, vibrant, and packed with goodness, this Korean-inspired salad tosses tender beef and crisp vegetables with chewy soba noodles, made with buckwheat. You can use mung bean noodles or other dried noodles, but soba noodles bring something special to this dish. Method Step 1 Marinate the beef in half the soy sauce, sugar and sesame oil for 20 minutes. Step 2 In a wok, heat the vegetable oil until almost smoking. Add the beef and mushroom slices, and stir-fry for about 4 minutes until both are well cooked. Set aside in a bowl. Step 3 Add the onion and a pinch of salt to the hot wok and stir-fry for 1 minute until soft and coloured. Add the carrot and cook for a further minute, then add the spinach and remaining sugar, soy and sesame oil. Return the beef and mushrooms to the wok and toss to heat through. Step 4 Transfer the beef mixture to a serving plate. Quickly toss the cooked noodles in the wok with any remaining sauce to heat through, and then place on the serving plate beside the beef. Sprinkle with sesame seeds and pine nuts and serve.
