“We always source the best and freshest ingredients. We always like to use fresh produce to make sure our ingredients are of quality. We always make sure our eggs are free range, which I will go and source; the yolk, the colour, knowing they’re cage free – all the small details make a huge difference in the end product, and that’s just in making the pasta. Then you’ve got the fillings and all the different ingredients we use there: mixed

Although of country stock, Hugh McPherson is a Sydney boy born and bred. “My mum’s from Orange and my dad’s from Wagga Wagga, and while I did spend a great deal of my childhood in the country, I grew up in the Flemington-Ryde area. I moved to Kings Cross on my own when I was 16, and I think that’s where I did a lot of my learning. When I was 18 I managed a couple of bars, a couple

“Our food is what keeps us motivated. We try and use the best, freshest ingredients available. You don’t need a lot to put into a dish; if you just use the best ingredients it’ll taste great! Fresh, good quality produce does make all the difference in any cuisine — it’s not rocket science. We’re definitely a seasonal kitchen, basically winter and summer, but a lot of our menu we can’t change because the customers come back for that particular item

“You’ve just got to keep adapting in this world. Hospitality is a tough gig, but we’ve been here a long time now and after 17 years we’ve got a fantastic clientele, a great diversity of products – wine, produce and great food going on – and we’re also doing lots more with gemstones and jewellery, local stuff. We have one particular great supplier in town who provides a lot of our organic produce every day for lunches, and that’s been

“Recently we’ve introduced a smoky delicious dinner service of BBQ and Baja-style tacos on Friday and Saturday nights. Fully licensed and boasting a small but mighty list of local and imported beer, wine, gin and whisky, we have your relaxed, boozy arvo sorted. Don’t worry though, we haven’t abandoned our roots, and still make a mean flat white plus some of Brisbane’s best breakfast. We were awarded the major gong of Casual Dining Venue of the Year (South East Queensland)

“I’ve been involved with Mountain Side Meats for just under five years now. My dad’s an ex butcher, so there’s family history. I love the creativity of it, the art of it; not many people see behind the scenes of it, and they think it’s just cutting a piece of meat. But there’s a lot of creativity to it, and you either like it or you don’t. I like to cook all types of things. I’ve got a Weber smoker

“We do a little bit of food, on the run. We’ve got paninis, made fresh every day, and salads too. We’ve got freshly squeezed juices now that summer is here, and a collection of smoothies we’ve put together for the summer — grab one on your way to the beach! And everyone is going for the iced lattes.” www.instagram.com/bar_latte_edgecliff

“I am a coffee aficionado but not a snob; I love good, strong, robust coffee and the company of people who enjoy it too. I do use, need and worship my coffee. But no sugar. It takes away from the real taste and I think it’s rude to the person who grew the coffee. And I’m happy to say that I eat everything; I have no dietary restrictions or complications. I like fresh food and I love really spicy.” www.christopherzinncelebrant.com

“It’s great being a butcher; I love it! I love getting up in the morning and coming to work. And I love all of the new things that have been happening in the world as far as food’s concerned. I love the new ways of cooking and I encourage people to cook at home. Over 45 years in business you experience everything, and you learn to keep the things you like and love, and you recommend them to your family,

“Food is embedded in Middle Eastern culture, it’s a massive thing. They’re a very palate-based culture; everything derives from food. We have certain foods that are served on certain occasions, and special recipes that are only brought out once a year. How we incorporate that into our store is, when these traditions come about, because we’re a very nostalgic, homestyle store, we want to bring nostalgia to people, and we want to bring the concept of a family dining table

“Our popular falafel wrap is one of the best; we make the falafel from scratch using fresh, special ingredients different to other falafels out there. Our hummus is also made in-house; our tahini and baba ghanoush too. And we have a dish called malawah. It’s a unique dish that you can’t find in many places in Sydney. It’s similar to roti with a flaky pastry that we bake here instead of pan fry, so it’s not too oily and less

“We offer a variety of bagels, including a smoked salmon bagel or a smashed avocado bagel. Because we’re very limited by the kitchen that we have, I utitlise the menu based on what I have in the kitchen. We’re very influenced by the New York deli style of doing things. We have a Reuben sandwich, which boasts corn beef slow cooked over eight hours, and a pulled pork bun. We also do toasties using sourdough and miche bread; we have

“What we pride ourselves on is, whatever we stock here in our shop or what we give out to the wholesale side with restaurants — and we work with chefs as well — is if we’re going to eat it, it’s going to be served here in our store. And that’s what’s made important. You see the smile on the restaurant owner’s face when the chef is finding new products from us, making a new dish; it gives them inspiration.

“On our menu, the marinated chicken blows everything away! It’s marinated in a beautiful, barbecue-tasting sauce, accompanied by freshly made chips and salad. It’s just divine! Very satisfying.” www.instagram.com/cafe31onmacquarie

“Work can be busy and fast-paced, but I always try to indulge my passions for food and meeting people. For me it’s a whole experience: when I go to eat and to drink, it’s all about forgetting about the fast-paced world and coming here to Eurobay in Brighton Le Sands (pictured), seeing a friendly smile, having some food, having a laugh, and meeting new people and friends, from the waiter to people in the booth next to you.” www.instagram.com/sav_eats_

Opening their doors in 2002, Naji’s, just across from Arncliffe train station, is still going strong. Indeed, recent renovations mean the shop is looking as good as new while still serving up the same great-tasting food, and all still family approved, assures owner Michael. “Before we put anything on the Naji’s menu, the whole family taste-tests it. The more opinions ensure we get a lot of ticks. On a daily basis the family are involved in the business; all of