THE TEN BEST DISHES WE ATE IN 2015

FROM ENTRÉE TO DESSERT, THESE ARE THE MOST AMAZING THINGS WE FOUND ON A PLATE IN SYDNEY THIS YEAR AT THE BACH EATERY

DRY AGED BEEF RIB AT FIREDOOR

Aged for 150 rather than the usual 30 days, the beef rib here tastes like nothing you’re likely to have had before: bone-rich and deeply savoury, it comes bone-in, with charred, crackly edges from the fire. 1a/23-33 Mary St, Surry Hills 2010.

STEAMED MINI PORK BUNS AT BILLY KWONG

Soft, pillowy buns are filled with meat marinated in honey from the Wayside Chapel’s rooftop beehives in such a way that the floral notes shine through. They’re served with hot, fermenty chilli sauce. 1/28 Macleay St, Elizabeth Bay 2011.

BENGALI PRAWN CURRY AT SUBCONTINENTAL

It’s the punchy style of dish you can expect from a Sam Christie establishment. Deeply savoury, sour and faintly creamy from the coconut milk, the prawns are still bedecked with heads, adding intensity to the sauce. 8-10 Hunt St, Surry Hills 2010.

EVERGREEN AT LUMI

Sadly no longer on the menuenu (bring it back!), this predessert is a rainbow of greenery made up of teeny ny pale-green meringues, clean-tasting sorrel sorbet, et, grassy shiso jelly and coolingoling lemon basil granita. 56 Pirrama Rd, Pyrmont 2009.09.

PIG’S HEAD MACARONI AT ACME

Meat from the head (crisp, succulent, caramelised) is tossed with housemade macaroni, chillies and Parmesan. Mix the raw egg yolk through to create a rich, buttery sauce. 60 Bayswater Rd, Rushcutters Bay 2011.

RED CLAW YABBIES AT BENNELONG

Warm buckwheat pikelets come with a cool plate of shelled yabbies. Make a little taco of the two with lemon jam and cultured cream for seasoning. It’s elegant, authentically Australian eating. Sydney Opera House, Bennelong Point 2000.

HONEY BUG NIGIRI AT TOKONOMA SYDNEY

You need to try the honey bug at Tokonoma. It’s served raw atop a little rectangle of rice, with a layer of dashi jelly seasoned with soy and grated foie gras that melts as soon as it hits body temperature. 44 Bridge St, Sydney 2000.

WILD MUSHROOM PAPPARDELLE

This is the sort of dish you want to be left alone with. Pasta is thin and beautifully laminated, and the simple combination of wild mushrooms, Parmesan and egg yolk has never been executed with such finesse. 399 King St, Newtown 2042.

DOUGHNUTS AT SMALLTOWN

The morning we visit the flavour is Earl Grey and poppy seed. The dough is yeasty, savoury, soft and chewy – almost like a Dutch oliebol – and the tea-infused glaze is harmonising and sweet. 1/21-23 Old Barrenjoey Rd, Avalon Beach 2107.

BEEF SHORT RIB AT LP’S QUALITY MEATS

The short rib is smoked for 15 hours so that it tenderises itself with its own fat. With a side of mash, this must be what heaven looks like (for carnivores). 16 Chippen St, Chippendale 2008.