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Sydney Restaurants Introduction

For those who still believe that Australia's culinary prowess is best embodied by Paul Hogan "throwing another shrimp on the barbie", then might we suggest you stop watching re-runs of Ferris Bueller's Day Off, lock away your Jennifer Rush albums and set fire to your Farrah slacks or (in the case of girls) ra-ra skirts.

To the contrary, Sydney is actually a city where good gourmet fare is easy to find. Where an abundance of fresh seafood, top quality local ingredients and the culinary heritage brought by generations of immigrants from Europe and Asia, all go towards influencing modern Australian cuisine.

"Mod Oz" as its known today, relies on two key components, namely the freshest, most flavoursome ingredients, together with the creative blend of European styles and Asian influences (which, generally, include anywhere from the Middle East to Thailand, Vietnam, China, Korea, or Japan).

Although some may use the moniker to serve up skimpy portions for sky-high prices, at its best, modern Australian cuisine is world-class. Moreover, by introducing some wonderful local/regional wines into the equation, it's no wonder that, in recent years, food critics from the likes of Condé Nast and Restaurant Magazine have raved about Tetsuya's, Rockpool and Guillaume at Bennelong.

On the subject of wines, one of the truly great things about dining out in Sydney is BYO (bring your own). This is the accepted practice whereby inexpensive and moderately priced eateries allow guests to bring with them wines purchased elsewhere. Although you'll pay a corkage fee for the privilege (usually around A$3 per person), it does help bring the alcohol bill down considerably.

In addition, a good number of Sydney's restaurants impose a surcharge on public holidays and Sundays. Typically this can be as much as A$2-A$6 per person, though the amount is offset by the fact that tipping isn't common place in Australia.

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