@chocolatesuze Went for the beer and stayed for the food, get the beer battered wings #chuckandsons #stpeters #sydney #tonyeats #wholebeastbutchery ♬ original sound – ChocolateSuze

Weekends are for slowing down, and Chuck and Sons Brewery is the spot to do it. Grab a pint and kick back on the terrace and when the hunger hits, head out back to the Tony Eats food truck.

Jatz crackers are the perfect base for silky labne drizzled with smoked honey and lemon oil.

The beer battered chicken wings are insane, the batter is so freaking light and crisp and so good with the smoked chilli mayo.

For $17, the Whole Beast Butchery’s cheeseburger is great value, the dry aged beef patty is super juicy patty layered with melty cheese, house-made pickles, and a pillowy bun that balances richness with just the right tang.

Portion sizes here are seriously generous, think a towering plate of fries for just $10 and ginormous onion rings with creamy aioli. The oversized hotdog might spark a few laughs when it hits the table, but the sweet caramelised onions elevate it into something genuinely delicious.

We also ordered the sticky pork ribs, glazed with Chuck’s Amber Ale and also the hot smoked rainbow trout.

For desserts we couldn’t resist the soft serves, one with a flake and the other with beef fat caramel and a rubble of bacon toffee crumble

@chocolatesuze For the love of sandwiches #bertas #marrickville #sydney #sydneycafes ♬ original sound – ChocolateSuze

I love a good breakfast sandwich so last weekend saw us as Berta’s Deli in Marrickville which opened in late May and is already a hit with the locals.

We start with the hashbrown which is golden, with crisp edges giving way to fluffy, potatoey perfection.

The bacon & egg muffin is pretty damn amazing. Crispy bacon, a golden fried egg, and that mysterious special sauce — all stacked inside a warm, pillowy English muffin. It’s smoky, salty, saucy and messy in the best way possible.

The sausage + egg is the heavyweight champion of breakfast, with a juicy savoury sausage patty, golden egg, melted Emmental and a swipe of that special sauce.

We also grab a sandwich to take to the park, the rare roast beef 2.0 has me in absolute raptures — layers of wasabi mayo bringing heat, onion jam adding that sticky sweetness, pickled onions for the crunch + tang, all hugged together by sturdy slabs of Turkish bread.

And of course, we couldn’t leave without grabbing some house-baked cookies. The miso tahini cookie is soft, chewy, and dangerously moreish, while the macadamia and white chocolate cookie is sweet, nutty, and equally irresistible — basically impossible to eat just one of either.

@chocolatesuze Breakfast at Shadow Baking inside Gelato Messina #marrickville #sydney #sydneyrestaurants #sydneycafes #shadowbaking ♬ original sound – ChocolateSuze

Inside Gelato Messina’s flagship store in Marrickville is Shadow Baking, one of my fave pastry shops in Sydney who now have a dine in breakfast menu from 8am to 12pm Thursday to Sunday.

Line up at the pastry counter and try to resist ordering one of everything. The custard tart is one of my faves in the cabinet, the buttery pastry is ridiculously flaky and holds a centre of smooth custard that has the perfect level of sweetness.

This sausage and egg bun with apple cider hollandaise hits the spot, pro tip: add the rosti for $4 extra for that satisfying crunch. The sausage patty is on the thinner side and while I wish it had cheese, it’s still a tasty and satisfying breakfast sandwich.

And finally the famed croissant loaf French toast with maple butter and drenched in crème anglaise. This was outstanding, the bread is buttery and rich and somehow the custard just elevates everything, making each bite pure decadence.

@chocolatesuze Young’s Palace- a regional Chinese restaurant #pottspoint #sydney #bigsamyoung #sydneyrestaurants #youngspalace ♬ original sound – ChocolateSuze

I went to the opening night of Young’s Palace in Potts Point, a regional Chinese restaurant from Big Sam Young and Grace from Smore.

The crab Rangoon wontons is a strong starter, the crispy wonton skins holding a pocket of smooth cream cheese and crab.

Followed by salt and pepper squid which is the perfect pairing for a beverage or two and the shredded potato salad with enoki, chilli and black vinegar is a surprise hit and cuts through the oiliness.

The steamed scallops w ginger, shallots and light soy are perfection and I could easily eat 10

Followed by the super comforting chicken and corn soup, then the signature sweet and sour pork, Chen’s fried rice and chicken mapo tofu.

Finally for dessert we end with the super nostalgic banana split with 3 scoops of Neapolitan icecream