Avocado toast is just the tip of the iceberg in Sydney's absurdly broad, creative food scene.
, which Bill Granger made famous at his inner-city Darlinghurst cafe in 1993. This breakfast staple has ricocheted around the world, but the dish is just one chapter in the story of a city with extraordinary culinary scope. Today, the food scene is shaped by internationally famous chefs and names to watch , while different ingredients fill plates, from native saltbush to Lebanese lamb confit.
Some of these items, brought to Sydney by waves of migration, now rule local tables, like burrata and haloumi introduced by Italian and Greek migrants. Australian dependence on flat whites is world-famous, but day-old coffee was standard here until Russian refugee Ivan Repin freshly roasted beans at his Sydney cafes during the Great Depression.
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