7ʻO ka Hanana Nui Loaʻa o ka Honua ma Sydney

Ke ulu neiʻo Scene Food Scene

ʻO ka manawa maikaʻi loa o ka heleʻana i nā wahi hou,ʻo ia ke nānāʻana i ka meaʻai o ka'āina. Ma Australian, hiki iāʻoe ke loaʻa i ka paʻi iʻa a iʻole ka iʻa a me nā mīkini i ka hale noho e kokoke ana, akā i kekahi manawa e koiʻia kahi hana hoʻomanaʻo hou e mahaloʻia. ʻO Sydney he mau meaʻaiʻai honua, no laila, i kou wā e kipa aku ai i ke Kaona o ka City, eʻoluʻolu i ka maikaʻi.

• 01 o 07

  Quay

  ʻO kaʻike o Sydney Harbor mai ka lumiʻainaʻo Quay he mea kupaianaha, aʻo ka makana "e like me keʻano" i kēia manawa o'Australia i hanaʻia e Chef Peter Gilmore, ua like ia me kahi e kau ai. ʻO nā mea kūikawā kūikawā pū kekahi me nā kīʻaha hoʻolaha hou a me nā pā hou no kēlā me kēia wa, e like me nā mea e like me ka haʻalulu i hoʻuluʻiʻia me ka mea hoʻonani pūʻupuʻu i kālaiʻia, ka mea kikowaena o Tasmanian green-lipped abalone, a me ka congee of scallops hand-dived. He nui ka waihona waina, a ua hāʻawiʻia ka waina a me nā meaʻai. Ua hoʻoliloʻo Quay i kaʻoihana kaulana o World's 50 Best list more than once and is the winner of the 2017 Sydney Morning Herald.

• 02 o 07

  is.

  Hoʻokumuʻo Head Chef Peter Doyle i nā meaʻai oʻAmelika o kēia manawa i hoʻoikaikaʻia a hoʻololiʻia e ka French. ʻO ka waina ma loko o ka puʻu o Sydney ma kaʻainaʻaina nani a me kona mau keʻokeʻo keʻokeʻo a me nā kāhiko hoʻonani. ʻO ka papaʻainaʻaina e pili ana i nāʻano waiwai kūikawā o Australian e like me ke kai moana, ka maloʻo i ka maloʻo, ka mea iʻokiʻia, a me ka beeme beekeeper, a me nā pahu momona waina. ʻO ka haleʻaina he wahi wīwī wale nō mai ka whahā Circular Quay a ua weheʻia no kaʻaina awakea a me kaʻahaʻaina awakea, koe wale nō i ka Lāpule. E mālama mua ma ka kelepona a iʻole ma ka pūnaewele.

• 03 o 07

  ʻO ka Buffetʻo Sydney

  ʻO ka mākaʻikaʻiʻana i ka Buffetʻo Sydney he mea pono e pono ai. Heʻaina pāʻani keʻai me nā hiʻohiʻonaʻokoʻa 360-degree o ke kūlanakauhale ma lalo, no laila, ma kahi āu e noho nei, he mea kupaianaha kaʻikeʻana o Sydney. Hoʻomaʻaʻia ka haleʻaina no kaʻaina awakea a me kaʻaina awakea i hiki ai iāʻoe ke mahalo i ke kūlanakauhale ma ke ao aʻike i nā kukui o ke kūlanakauhale i ka pō aʻo ke kohoʻana mai nāʻoihana he 60 aʻoi aku,ʻo Vietnamese, Australian, Italian, and Japanese cuisine. Hāʻawi pū ka kīʻaha i kahi koho nui o nā iʻa iʻa o ka'āina.

• 04 o 07

  ʻO Tetsuya

  Hāʻawiʻia kēia hale kūʻaiʻo Sydney e Michelin i ka hoʻokipaʻana i ka'āina Iapana kahiko me ka mea Farani. Hoʻonohonohoʻia i loko o kahi hoʻoilina hoʻoilina i hoʻoiliʻia-i kūkuluʻia, he kaulana ia no ka hoʻouluʻana i nā papa heʻumi. Hoʻokumuʻo Chef Tetsuya Wakuda i kāna kīʻahaʻike ma kahi pūnaewele kahi i hana aiʻo ia i nā meaʻano likeʻole e like me keʻano o ka puaʻa me ka yuzu kosho a me ka clam vinaigrette; ʻO Marron me Davidson plum a me ka pipi umauma; a me ka hilinaʻi o ka hao moana me ka puaʻaleʻa, a me kaʻolo. Kūʻai pinepineʻia kēia hale hoʻokipa kaulana, no laila ka maikaʻi o ka puke.

• 05 o 07

  Nā Bila

  ʻO ka haleʻaiʻo Bill Granger ma kaʻaoʻao Darlinghurst o Sydney e hoʻomaha ai i kaʻahaʻaina me ka hilinaʻi nui i nā mea kau o ka wā. He kanaka maoli oʻAsuria, ua hanaʻo Granger i kahiʻano maʻalahi kahi e hoʻomaka ai ke kakahiaka kakahiaka i ka lā me nā wicotta hotcakes a iʻole nā ​​kānana kānā. A iʻole e hele i ka'ōiwi a kauoha aku i ka piha piha o Aussia: nā hua i'ōwiliʻia, ka meaʻawaʻawa kalo, ka mīmī kalo, ka puaʻa, ka miso kalo, ka puaʻa, ka chili, a me ka'ōpihi fennel. E ho'āʻo i nā lama hou a me nā laleʻa, e like me Bill's Beets me ka pipi, kāloti, fennel, a me ka'ōpiopio a i ka Sunrise me nā hua waina, ka niu niu, a me ka agave.

• 06 o 07

  ʻO ka Jamie Italiaʻo Sydney

  I hoʻokumuʻia e ka luna kaulana kaulana o ka honuaʻo Jamie Oliver,ʻo ka Jamianʻo Italian i Sydney he meaʻaiʻokoʻa e pili ana i kahi'enela maʻamau. Aia ka lumi ma nāʻanuʻuʻelua:ʻO ka lalo lalo he kahuaʻaina hale kahiko, a he kīhākani kīʻaha ka luna mezzanine ma luna e hiki ai i nā meaʻai ke nānā i nā mākaukau ma ka hana. Hoʻonohonoho i nā papa inoaʻelua aʻekolu paha mau papa, a me kahi papa'āina maʻamau nui o nāʻano pasta, waena, contorni (ʻaoʻaoʻaoʻao), a me nā momona. ʻO ka papa meaʻai ka papahele o ka hebedoma, ka iʻa o ka lā, a me ka "mea hoʻonani maʻamau" me ka beets i'ōpala, avocado, nā kulu, nā pua broccoli, pomegranate i hanaʻia me ka harissa a me ka ricotta.

• 07 o 07

  Rockpool Bar a me Grill

  Hāpai kiʻekiʻeʻia ka Rockpool Bar a me Grill ma ka papa inoaʻoʻAmelika Gourmet Traveler. Aia ma ka 1936ʻoihana hoʻopukaʻo City Mutual Building,ʻo ka haleʻaina he pōhaku ia mai Sydney Harbor. Loaʻa me nā poʻe o ka'āina a me nā malihini,ʻo ka Rockpool kahi moe a foodie. ʻO ka hoʻonohonohoʻana i nā hanana e pili ana i kahi koho kūʻokoʻa o nā huahana o kaʻoihana maikaʻi, e like me kahi papa inoa waina me kaʻoi aʻe oʻekolu mau waina. Eʻoliʻoli i nā mea'eleʻa momona i puhiʻia i ka wahie ma luna o ka papahana me kaʻole o nā hormones ulu a me nā lāʻau'alope. No kaʻai nuiʻole, eʻono i nā mea inu a me nā pāʻani liʻiliʻi ma ka pā, e like me ke kumukūʻau potato a me ka chorizo ​​huapani Paniora i hoʻopiliʻia me ka aioli a iʻole nā ​​kukui i'ōhinuʻia me ka hamoa a me ka pīni.