“Brunch at Bill’s is just as much about being seen as it is curing your hangover. You can’t go past the corn fritters with their breakfast martini. #heaven” – John Hannan , digital producer, delicious.

“Braised chicken feet at Palace Chinese Restaurant for yum cha.” – Dan Hong , head chef at Mr Wong.

Anything cooked by Chris Low at Orto Trading Co. Perhaps the sardines on toast with sobrasada and chimmichurri or the fried chicken eggs benedict. Make sure you nail a Bloody Mary or two.” – Anthony Huckstep, national reviewer, delicious.

“The brunch dish I most often dream of? The braised ox tongue on toast at Glovers Station. Served with mustard butter, burnt onion puree and crowned with two fried eggs sprinkled with fresh chilli, it’s the brunch dish I happily cross town for time and again.” – Dan Stock , Melbourne reviewer, delicious.

“I’m revealing the full extent of my Bondi Hipster-ness here, but my standard brunch is the bowlarama – an all-in mix of house-made fermented vegies, nuts, seaweed and kale, with miso dressing, hummus, avo, eggs and toast – and an almond milk (also made in house) ice coffee. Side of lox, please. Perfect post-surf fuel. “ – Sharnee Rawson, news editor, delicious.

“The poke poke at Showbox Coffee Brewers in Manly, a take on the classic Hawaiian dish. Salmon sashimi on wild rice salad with a soft egg, pickled ginger and apple kimchi. Healthy, bliss.” – Kate Gibbs, digital editor, delicious.

“Black garlic bread and brown butter at Gauge in Brisbane – both funky and tasty.” – Matt Preston , cook, tv host, senior editor, delicious.

“Stewart Wesson crosses the divide between breakfast and lunch, as well as repairing any self-or-otherwise-inflicted ailments with his white poached chicken congee with soft boiled egg and crisp shallots at the Flinders Street Project.” – Simon Wilkinson , reviewer, delicious. The tartines (pictured) are also legendary.

“Anything at Yellow, a restaurant with astounding value for money!” – Jeremy Strode , head chef, The Fish Shop, Sydney.

“Shorehouse’s beef tartare with a Bloody Mary is a recent favourite. Ollie Gould’s take on a classic, with Indian Ocean views, doesn’t get much better.” – Max Brearley , delicious reviewer.

“I’m a sucker for a good blood sausage, so the black pudding, manchego custard, flamed grapes, smoked almonds at Gerard’s Bistro is hard to go past – it also goes quite well with a Bloody Mary!” – Morag Kobez, reviewer, delicious.

Editor’s note: Pinbone will start a four month residency at 10 William St on Feb 8. “Everything at Pinbone….especially the fregola and bacon, and the maple and pumpkin tart. Coooooome back! Please!” – Magdalena Roze, delicious. contributor. “Bacon maple tart at Pinbone. I haven’t eaten brunch since they closed” – Clayton Wells

“Brunching with the Sakuma’s (roasted king salmon, potato noodles with clam and miso butter, onsen egg, furikake, enoki and chives) at Devon on Danks. Zac Tan cooks the most interesting café food in Sydney.” – Patrick Friesen, head chef at Papi Chulo in Manly