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Roberta Muir - Food-Wine-Travel ST FOOD GUIDE

TOP-5 RESTAURANTS BECOMING MARKETS

Written by Roberta Muir

TOP-5 RESTAURANTS BECOMING MARKETS

DEAR READER

When restaurants across NSW closed for dine-in meals on Monday 23 March, some quickly pivoted to take-away to stay viable and support their communities, including the staff and suppliers relying on them. Others took a few weeks to consider their approach and have now morphed into grocers, bakers and suppliers of all the ingredients we need to keep eating just as well at home as we did in their fine restaurants. Here are five of my favourites. Please do everything you can to support small local businesses fighting to stay alive. Stay safe, stay positive and #KeepCalmAndCarryOnCooking

Monopole

Monopole Market Produce Boxes
www.monopolesydney.com.au

Each weekend, one of my fave wine bars becomes one of my fave grocery stores. There’s beautiful seasonal produce as well as Brent Savage’s famous liquorice bread, freshly baked sourdough and other treats. Forget the toilet paper, this is also your chance to stockpile from Nick Hildebrandt’s cellar!

Firedoor

Fireshop Online Grocer
www.firedoor.com.au/fireshop

Lennox Hastie celebrated Firedoor’s 5th birthday by opening Fireshop, an online marketplace featuring great produce (like dry-aged steaks), housemade sauces, smoked butter, and ‘almost-ready’ dishes, for collection Friday afternoons. You can even buy special woods to fuel your barbie!

Sixpenny

Weekend Grocery Store
www.sixpenny.com.au

Dan Puskas has morphed his inner west fine diner into a weekend general store, with freshly baked goods, a great pancake mix, produce from his favourite suppliers and his sommelier’s 6-packs, including some serious Burgundy. There’s take away Thursday to Saturday evenings too. Pre-orders and walk-ins.

Café Paci

Pasi Petanen’s pop-up bakery is just as popular as his recently opened restaurant. Join the daily queues for treats from candy pink Alexander torte and Berliner donuts to seriously delicious cured salmon on rye with boiled eggs, cucumber & dill and rich, dark brown potato & molasses bread.

SSS@Home

Virtual Cooking Class & Dinner
www.sydneyfishmarket.com.au

Most of Sydney’s best chefs have cooked at Sydney Seafood School. Now some of them, and the dedicated SSS food team, inspire Friday night dinners with a virtual cooking class including all ingredients, detailed recipe and video delivered or collected from SFM or select Harris Farm stores.

Check out the most innovative takeaway offerings from some of Sydney’s finest restaurants. The situation (and therefore Sydney restaurants’ coronavirus response) is still changing weekly; all or some of these restaurants may be closed soon without your support. Please support small, local, independent businesses as much as you can. Now more than ever – use it or lose it!! #KeepCalmAndCarryOnEatingWell
See more of what I’m cooking, eating and drinking on Instagram
Check out more of my food, wine and travel tips on my Top 5 page.
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About the author

Roberta Muir

Roberta Muir runs Sydney Seafood School and publishes the website Food Wine Travel, where she shares her favourite recipes and latest food, wine and travel discoveries. You can sign up here to receive her regular newsletter of recipes and Top 5 favourite food, wine and travel experiences.