Salmon Zuke Donburi @ Miyazaki
The always busy Cork corner between Barrack Street and Evergreen Street has a new feature, a Japanese take-away called Miyazaki. It looks as if this corner will get even busier as top chef Takashi Miyazaki has opened up a “treasure box” of Japanese food. “I want people to enjoy the real flavors of Japan." The use of fresh local ingredients and Takashi's essential ingredient of dashi broth brings you a traditional Japanese cuisine known as “Itadakimasu.”

Test Item @ Abhi Uttarkarnataka Hotel
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Pork Pibil Burrito @ Bearritos
Serving burritos, tacos, tortas and more, this Mexican cantina is located in an old Bristol VR bus in the middle of a busy roundabout. Try their pork pibil burrito. The meat is slow cooked in achiote, orange juice and fresh lime to give it a great depth of flavor and a lovely juicy consistency.

French Fries  @ Salon Romano
Salon Romano is chef Eyal Shani’s hip Mediterranean bar restaurant in south Tel Aviv. With its raw bar and gastro pub design, Romano invites you to stroll around, enjoy the atmosphere and, of course, the great food. Shani’s fans come here for one of Israeli’s most talked-about dishes in the city: French fries. Shani calls his “the best fries in the world.” His trick? Large potato strips are triple fried, then dried for several hours in the refrigerator, which creates a thick, crispy crust while retaining a soft interior. The fries are served warm with excellent homemade mayonnaise and tomato sauce. These golden treats are so precious they are limited to one bag per table.

Cod & chips @ Salt & Malt
Michelin-starred chef Josh Eggleton is now part owner of Salt & Malt - a tea room and fish and chip shop on the edge of the Chew Valley Lake, just a short drive from Bristol's city center. This is the place to go for fish and chips: perfectly cooked, juicy line-caught fish, the best chips I've had this year and vibrantly fresh crushed peas. Be sure to try their chip shop curry sauce. It's perfect for dunking the chips in.

BSKT Healthy Bene @ BSKT Cafe
Owned by four Titans football players, BSKT started as a simple concept: a dual function holistic café integrated with a yoga/pilates center upstairs to offer the best in food and health practices all under one roof. The business has now diversified, launching a range of health foods – bars, chocolate, granola and super foods. Health is the key at BSKT: unadulterated, nutrient-rich food with vegetarian, antioxidant and gluten-free options clearly marked on the menu. There also is a little dairy (besides goat cheese). While some food names might be foreign to the uninitiated, the dishes still hold familiar elements: eggs, bread, rice, salad, steak and fish. There’s even a burger with chips and a beer or wine to go with it. One of our favorite dishes is the BSKT Healthy Bene - poached free-range eggs with smoked salmon and spinach on house-made native flat bread (our choice of bread) topped with kalenaise. Add in a side of asparagus, and it’s super food for superheroes.

Omasake @ Etsu Izakaya
Wildly popular, Etsu is a "whole concept" dining experience. It begins at the izakaya signpost, a red lantern outside the fortress-like wooden door, continuing with the barrel of Hokusai’s Great Wave, a rogue ocean "okinami" that runs along the ceiling of the restaurant. Past the bar, the restaurant opens up into a satirical Japanese comic book mural by local artist Mark Wilson. Diners embark on a dining experience for all the senses, swept away by classic izakaya delights, paired with a good range of Japanese drinks: sparkling sake to accompany sashimi, Japanese beer to team with tempura, sake, shochu, Plum wine and Japanese-inspired cocktails. Order a selection of small dishes or "omakase," a Japanese phrase that means "I'll leave it up to you," the chef’s choice. Value adding, the McCluskeys, owners of both Etsu and Commune in Burleigh, have purchased land to grow organic vegetables, particularly Japanese herbs that are difficult to source. Etsu is A modern take on a timeless Oriental story,

Dippy Eggs @ The Paddock Bakery
The Paddock, tucked away on a backstreet of Burleigh, began with the painstaking renovation of an 80-year-old weatherboard beach cottage. Reborn with gardens, a vegetable and herb patch and a front lawn where diners sit on outdoor furniture under a tree, a white picket fence completes the look. Inside, surrounded by antique farm and bakery pieces, the wood-fired oven forms the blazing heart of the house. It’s on display, with the rest of the working bakery, behind floor-to-ceiling glass and, along with the garden, it’s an obvious embodiment of farm-to-table dining. The oven also is the key to The Paddock’s evolving menu. Using carefully sourced local produce, free-range eggs and house-made sauces, bread straight from the wood-fired oven forms the central core of the menu. The ever-popular Dippy Eggs (‘Egg and soldiers’ to me), served in an egg carton with sourdough toast soldiers and organic trimmings, dips right into the nostalgia bucket, taking us back to our childhood breakfast.

Souvlaki @ The Lamb Shop
Peter Gloftis’ The Lamb Shop oozes masculinity; a modern take on an old-fashioned butchery with a spit perched above glowing coals, and your meal being prepared by gorgeous men in leather butchers’ aprons. Peel away the mystique. How we love to watch men at work! It’s a workman’s meal: a modern take on traditional souvlaki, with no shortcuts taken. Choose your meat: shoulders of Junee lamb and Byron Bay pork are marinated for 24 hours, then slow-cooked over charcoal for 4 to 5 hours, basted constantly during cooking. Then the meat is packed into a soft pita with onion, parsley, tzatziki and, in a turn which would make the purists blush, hand-cut chips. Earthy and unfussy, it carries the legacy of coals and herbs that only slow cooking brings. The flavors play with my imagination as well. If only we could see where this aroma had wafted before through history, what stories would it bring?

Cheeseburger @ Remedy
Remedy, the chic, soda fountain-style hot spot from former "Top Chef" contestant Danyele McPherson, tosses out plate after plate of Southern-style greatness you wish your mama made, from hushpuppies with spicy butter to deliciously killer chicken liver pate to seriously addictive pimiento cheese. But do not overlook the cheeseburger, which features Kobe beef and comes dressed with American cheese, house-made dill pickles, sweet onions, shredded lettuce, a thick slice of Texas tomato and creamy mustard on a deliciously toasted challah bun. Served with perfectly crisped fries, the only things that could possibly top this burger are the incredible pies and over-the-top sundaes Remedy turns out for dessert. But don't actually top the burger with a dessert. Go ahead and eat them separately.