Snapped: Pitt Street Mall

Free hugs at Sydney's Pitt Street Mall.

Yutaka, Sydney

I first discovered Yutaka courtesy of Pinkcocoa here. I'm becoming more and more sceptical when it comes to buffets, but Pinkcocoa's pics and write-up convinced me to give this one a go.Yutaka offers a la carte sushi and teriyaki but most of the punters are here for the hedonistic excesses of the all-you-can-eat buffet. In a quaintly open pragmatic approach, the lunchtime offer is a bargain $12--

Pyrmont Growers Market

It's that time again. Pyrmont Growers Market.Yum.And who did I bump into, but pinkcocoa and shinchan!Loaves from La TartineFruit loaf from La Tartine: my new must-have staple!Liquid refreshment from Parker's Organic JuicesWe had the blood orange juice which was very tasty.Myoga from Kei's KitchenEDIT 1/2/06: Bolivian Rainbow Chillis(Thanks chillisrus!)Good Living Growers' Market7.00am - 11.00am

bills, Darlinghurst

If there's one place in Sydney that is Mecca for breakfast afficianados, it's bills. The phenomenally successful Bill Granger springboarded his career via a plate of humble but unbelievable scrambled eggs and the rest, as they say, is history.Today Grainger is restaurant owner (bills in Darlinghurst opened 1993 and bills2 opened in Surry Hills in 1996); best-selling cookbook author (bills food,

Una's, Darlinghurst

Ok, so it'd only been 15 days since we last visited Una's, but the allure of an $18 schnitzel frenzy proved too great to resist...We arrived at 7pm tonight and ended up waiting about 20 minutes in the bar upstairs. We're sure they make the room extra stuffy just to make sure the beers get knocked back more quickly!Downstairs, Una's was packed as usual. We scanned the menu blackboards quickly

AG's sticky chilli baby octopus

I'm a bit of a baby octopus fan and thought it was about time I tried my hand at home. Bit of sweet chilli sauce, plenty of searing heat and lots of toe-curling caramelisation! You can't go wrong with a DIY marinade.I never understood why people turned their nose up at baby octopus. Tentacles? So what. Chewy? Only if the chef has ruined them.However as I squelched marinade into the quivering blob

Napoli in Bocca, Haberfield

It's 6.15pm on a Saturday and like most restaurants around Sydney at this time, Napoli in Bocca is fairly desserted. "Perfect", we think as we approach the maitre'd.

"Do you have a booking?" we're asked.

"Err... no."

"One moment please" he says as he scans his reservations book. "Hmmm... I can give you one-and-a-half hour only. Is that ok?" he proposes.

Holy mackerel. (Or should that be