Start preparing the day before the feast.

How to make an epic feast for Eid starring slow-cooked lamb on jewelled rice

Mark the end of Ramadan with this feast featuring mansaf kharouf (lamb on rice),fried cauliflower,deluxe fattoush and a delicious spin on baba ghanouj.

  • Karima Hazim Chatila andSivine Tabbouch
Half-chicken with French onion soup toast.
14.5/20

Heritage farmhouse meets natural wine at this new bread fanciers’ hang-out

The All Purpose Bakery team brings “posh RSL” vibes and a no-bookings policy to a refurbished sandstone cottage on Oxford Street,serving rissoles,steak,oysters Kilpatrick and all things bread.

  • Callan Boys
Norma’s hot cross bun wheel is made from 30 rolls baked together,

We’ve entered the age of the hot cross ice-cream,loaf,sandwich and ‘crosskie’

The Easter market is increasingly competitive among Sydney bakeries. Expect more coconut,gelato and yuzu in your bun this year.

  • Erina Starkey
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Shoppers preview the new CBD food hub on Monday before Wednesday’s official launch.

A first look at the revamped $20m food hub at Haymarket’s Paddy’s Markets

A butcher,florist,dumpling stall and cheese shop will be among the nearly 50 new operators at the historic precinct.

  • Scott Bolles
Loulou’s baguette has triangles of sliced gruyère on both sides of the roll,a sensible thickness of thinly sliced ham and lots of house-made butter.

Butter is the essential third ingredient in this simple yet decisive baguette

This chewy roll might only have ham,slices of nutty gruyere and a generous smear of cultured butter,but those ingredients collide into something magical.

  • Sarah Norris

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