Review excerpt: The cooking at Tokyo Fratelli Paradiso is good without being overly complex or flashy. As at the main restaurant in Sydney, the chefs share the same passion for seasonal produce and the vegetables are sourced from organic farmers.

Review excerpt: Instead of boosting the beef patties with artificial additives, more natural, umami-rich ingredients are used at Umami Burger, such as soy sauce and porcini mushrooms. The basic eponymous burger is served with shiitake, roast tomato and a crisp disk of Parmesan cheese.

Review excerpt: The chef's approach at Have More Curry is as individual and inventive as the dining space, which he has decorated with wall-high photos and Indian knickknacks. Every day he buys an array of vegetables, occasionally from the nearby weekend farmers market on ...

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