Sydney Specialty

Vegemite is to Australians what a decent cup of tea is to the Brits. It’s an institution. Something nearly impossible to improve upon, the thing people miss most when they leave. At Three Blue Ducks, they make their own, smeared thick on a slice of toasted sourdough bread. And the homemade stuff is magic. Three Blue Ducks is one of those resolutely casual breakfast spots started by a bunch of local surfers who wanted something wholesome and fresh to eat after hitting the waves early in the morning. From 7 a.m. seven days a week, you can devour breakfast rolls stuffed with bacon, fried eggs, and chili jam; bowls of chicken congee; and uncomplicated Bircher muesli.

Half boutique, half brunch spot, Funkis Köket (“köket” means cuisine in Swedish) has that signature pared-back, clean but warm Scandinavian aesthetic a million other cafés try to copy. A small ledge down the back holds an array of baked goods that get us out of bed in the morning, jet lag be damned: warm, gently spiced cardamom bullar, cream buns, and, instead of acai bowls and avocado toast, open-face rye sandwiches with smoked salmon and crème fraîche.