
08 Feb 2023
To support them, we’ve put together this guide to ethical Sydney eateries who are not only putting the environment first, they are doing it in delicious and inventive ways.
Cornersmith is a sustainable cafe in Annandale which serves up beautiful breakfasts and lunches you can order without feeling guilty.
The food here is vegetarian, seasonal, sourced locally, and prepared with waste-reduction in mind. Oh, and it’s also delicious! Jams, ferments and a love for pickling are defining characteristics that help limit waste and extend seasonality.
The Cornersmith concept extends beyond the cafe, with pickles, preserves and sustainable cookbooks all available online. You can even book to attend a hands-on workshop. Cornersmith wants to empower us to eat and cook more ethically, and they are doing it in a way that makes it both easy and delicious.
Dish Cult’s top pick: Scando breakfast ($16)
Josh Niland is a world-renowned Australian chef that has received critical acclaim and won a multitude of awards for his ‘scale-to-tail’ use of everything approach to seafood cooking.
At Saint Peter, his upscale Paddington restaurant, sustainable Australian seafood and produce is showcased in elegant and innovative ways. His nearby Fish Butchery is Australia’s first sustainable fishmonger and it supplies the restaurant with its always changing seafood offerings. Think dry aged yellowfish tuna rib or fish charcuterie and pâté – “no part of the fish goes to waste”.
If you can afford the indulgence, the restaurant’s seven course tasting menu is well worth it. Otherwise come for lunch or try Niland’s more affordable Fish Butchery or Charcoal Fish.
Dish Cult’s top pick: Seven course degustation ($195)
Single O is a grand daddy in Sydney’s coffee scene. With caffeine in its veins and sustainability at its heart, this coffee-obsessed team has been pumping out espresso for nearly two decades. Bringing attention to the problems with coffee, such as pollution of waterways, disappearing bean species and threats to small producers, Single O is committed to sustainable caffeinated business practices.
With initiatives such as direct relationship sourcing, championing climate-resilient varieties, 1% for the planet, and innovations like its Juggler cafe milk tap system (think 10 litre milk ‘bladders’) and ‘Parachutes’ (a fully compostable coffee drip bag) – to name just a few – Single O is leading by example.
If you want to pair your coffee with something sweet (or savoury) its Surry Hills cafe has you covered, responsibly.
Dish Cult’s top pick: Banana bread with espresso butter ($9.50)
Another Sydney restaurant committed to serving up sustainable seafood is Love Fish, a lively Barangaroo eatery.
The goal of owners Michael Milkovic and Michelle Grand-Milkovic is to “help reduce landfill, protect natural resources and reduce greenhouse emissions” by minimising waste, ‘packaging with a conscience’ and strictly partnering with local purveyors who share their vision and source their catch thoughtfully.
With waterside views diners can reflect on the provenance of their meal as they enjoy the superior quality of delicious locally-sourced oysters, crustaceans and fresh fish.
Dish Cult’s top pick: Grilled Mooloolaba swordfish fillet ($39)
What started as three mates and a chill, beachy Bronte cafe has turned into a crew of six and a mini ethical empire. Ducks has spread its elevated cooking and easy-going lifestyle to five locations across New South Wales, Brisbane and Melbourne.
The Ducks philosophy is focused on good vibes and casual farmhouse dining but with the highest standard of ingredient sourcing and food preparation. That means incredibly delicious food prepared from mostly organic ingredients sourced from small and local farms. What you put in is what comes out.
Ducks Rosebery highlights the use of charcoal, fire and smoke, with the 500kg Argentinian garden grill providing this location with a key point of difference to the other Duck spots. It’s not unusual to see “Bob” packed full with whole chickens, lambs or pigs. This next level charing alongside sustainably farmed produce, what more could you want?
Dish Cult’s top pick: Spit roast lamb, green olive and preserved lemon salsa, lamb jus ($48)