18 March 2015
Sepia restaurant Executive Chef Martin Benn shares his Sydney food secrets.
Favourite brunch spot: Yellow, Potts Point.
Favourite picnic spot: Milk Beach, Vaucluse. And I’d have champagne and Sydney rock oysters.
Place for a romantic dinner: Fratelli Paradiso, Potts Point.
Favourite market: Eveleigh Farmers’ Markets at Carriageworks.
Quiet night in: Always a barbecue with local seafood.
Favourite deli/providore: Victor Churchill butcher store, Woollahra.
Local treasure: Rosso Pomodoro – the best pizza.
Dining with a view: Peter Gilmore’s Quay at the Overseas Passenger Terminal.
Coolest dining environment: Spice Temple Sydney.
Favourite ethnic eats: Nithik’s Kitchen in Rozelle for Indian.
Why I love Sydney dining: The diversity, creativity and uniqueness. Sydney food is up there with some of the best in the world.
Discover more of Sydney’s dynamic dining scene, from buzzing bars and hot new dining precincts, to comfort food and multicultural flavours.