Regan Porteous's Recommendations

Restaurants:
Best winery at Amisfield
Amisfield, near Queenstown in New Zealand's South Island, is a great place to spend a lazy afternoon surrounded by the beautiful vineyards. The "Trust The Chef" Menu is the way to go, a changing seasonal share menu, using the regions finest local produce available on the day, such as Bluff Oysters and slow cooked lamb, all designed to compliment Amisfield’s range of wines.
Late night dining at Hello Sailor
Hello Sailor for wood-fired pizzas on Oxford St is a usual stop on the way home from Riley St Garage. I usually choose from a great range of light seafood options from crudo, fresh kingfish ceviche followed by wood fired pizza. They serve food until 3am, which is perfect for late night dining. Leaving work so late at night, it is pretty amazing for me, as there are not many quality restaurants open after midnight.
Special occasion at Da Orazio Pizza + Porcetta
Da Orazio for a Sunday Lunch in Bondi. It is nice and relaxed, and never disappoints for a long Sunday lunch. I normally order Orazio’s Homemade ricotta, arrosticini is a must, it's the closest you will get in Sydney outside of Abbruzo.
Best kept secret at Chaco Bar
Chef Kita Abe pays homage to authentic Japanese izakaya dishes but puts modern twists into them, the spicy tuna tataki lightly seared served on a salad of pig ear or the sesame leaf and tsukune with 62 degree egg is a must. There's an extensive Yakitori menu cooked over charcoal and there are steamed pork belly buns, dumplings served with waygu tounge and gyoza served in the pan. As soon as you step off Crown St, you feel like you have entered a yakitori bar in Tokyo, with soft lighting and small low tables. It is tiny gem, which you could miss if you walk past.
Best cafe at Birichina
My favourite cafe would have to be Birichina, located right across Bondi beach, on the corner of Lamrock and Campbell parade. It's got the best views and best coffee in Bondi, plus it's owned and operated by a fellow Kiwi Bevan. My favourites are the fresh and simple breakfasts, such as manuka smoked salmon on rye toast.
Where the Best Chefs Eat