Iconic to NSW, these oysters are smaller and sweeter than Pacific oysters, often served freshly shucked with lemon. ¹⁾

A Sydney delicacy, grilled or pan-fried with garlic butter or chili-lime dressing. ²⁾

A hearty pub dish with a meat pie served on a bed of mushy peas. ³⁾

Local cheeses like washed rind or goat’s cheese paired with Semillon or Shiraz. ⁴⁾

Once a staple for settlers, eel pies nod to the rivers and Indigenous fishing traditions. ⁵⁾

A local favorite fish, often pan-seared with lemon myrtle butter. ⁶⁾

Traditional oat and golden syrup biscuits, often linked to Sydney’s ANZAC heritage. ⁷⁾

A modern spin on the classic Aussie dessert, using native finger limes grown in NSW. ⁸⁾

Freshwater trout, often smoked or grilled, caught in the cool mountain streams. ⁹⁾

Gamey kangaroo meat balanced with tart native fruits. ¹⁰⁾

Traditional soda bread baked in campfire coals, sometimes flavored with wattleseed. ¹¹⁾

A multicultural favorite in Sydney, made with fresh seafood straight from the market. ¹²⁾

While the bugs come from further north, they’re a luxury item in Sydney’s fine dining scene. ¹³⁾

Lamb raised on native saltbush pastures, giving the meat a unique flavor. ¹⁴⁾

Using locally grown macadamias in a buttery caramelized tart. ¹⁵⁾