New South Wales Food and Drink

Cuisine in New South Wales, and Sydney in particular, reflects the state's multicultural personality with Thai, Vietnamese, Japanese, Greek, Italian, African and Indian dishes all represented. Gourmet food and wine trails exist throughout the state from the boutique dairies in the Blue Mountains to the paddock to plate experiences in Dubbo. As a harbour city, fresh fish is a staple on most Sydney menus, particularly barramundi and snapper, around Darling Harbour and The Rocks' restaurants.

Foodies may want to visit Orange, a town in the New South Wales tablelands that prides itself on being the 'breadbasket of the state'. Here, around 50 wineries, farmers' markets and an abundance of bistros and cafés in the town centre will help you savour the flavours of the region.

Specialities

• Sydney rock oysters are renowned and utterly delicious.
• Fruits are plentiful due to the pleasant climate: you can find avocados, guavas, passion fruit, pears and berries.
• Fish such as red mullet, yellowfin tuna, whiting, snapper and John Dory.

Regional drinks

Fine red (especially Shiraz) and white (look out for Semillion) wines from the Hunter Valley.

James Squire beers are fantastic: look out especially for their Porter and Amber Ale.