Sydney is a gourmet paradise, with an abundance of fresh seafood, a vast range of vegetables and fruit always in season, prime meats at inexpensive prices, and top-quality chefs making international names for themselves. Asian and Mediterranean cooking have had a major influence on the cuisine, with spices and herbs finding their way into most dishes. Immigration has brought with it almost every type of cuisine you can imagine, from African to Tibetan, from Russian to Vietnamese. Sydney is a great place to try Modern Australian, or “Mod Oz,” cuisine, which has been applauded by chefs and food critics around the world. Modern Australian cuisine emphasizes fresh ingredients and a creative blend of European styles with Asian influences. At its best, Modern Australian food is world-class, but you’ll probably have to go to the best of Sydney’s restaurants to see what the scene is all about. By the way, in Australia, the first course is called the entree and the second course the main. Australians think American-style coffee tastes like ditch water and favor a range of Italian-style coffee creations. Ask for a latte if you just want coffee with milk. “Bottomless” cups of coffee are rare in Australia. Most moderate and inexpensive restaurants in Sydney are BYO, as in “bring your own” bottle, though some places also have extensive wine and beer lists. More moderately priced restaurants are introducing corkage fees, which means you pay anywhere from A$2 to A$8 (US$1.60– US$6.40/.0.80–.3.20) per person for the privilege of the waiter opening your bottle of wine. Very expensive restaurants discourage BYO.
