Anzac biscuits are eggless Australian cookies of rolled oats, shredded coconut and golden syrup. They originated during World War I as portable, substantial home-cooked treats for the Australian and New Zealand Army Corps. (Christina House / For The Times)
Paloma Banuelos takes orders at the counter. (Christina House / For The Times)
Breakfast rice pudding is served with a poached pear and garnished with nutmeg. (Christina House / For The Times)
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A croissant stuffed with egg and brown-sugar bacon is served with fruit and accompanied by a cup of hot tea. (Christina House / For The Times)
Marisa Giuffre-Mascola dines at Nosh Cafe, a place defined by a nuance and thoughtfulness. (Christina House / For The Times)
Aussie-style meat pies are meals in themselves: plenty of minced meat enclosed in a cushion-shaped shell of flaky pastry. (Christina House / For The Times)
The shelves at Nosh Cafe are filled with Australian products, such as Vegemite and Bundaberg ginger beer. (Christina House / For The Times)
