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People are worn out : Sydney restaurants struggle with reduced takeaway spend during lockdown Callan Boys Photo: Louise Kennerley Flavio Carnevale could do with a good lie down. The owner of Rushcutters Bay Italian restaurant Marta has been in the kitchen from 2am most days over the past four weeks, topping tarts, rolling scrolls and kneading big slabs of pillowy Roman focaccia. From 7.30am to 3pm, Carnevale serves his fresh pastries and greets regulars behind Marta s marble counter; by 5pm the chef is back on the pans to cook takeaway gnocchi and parmigianas. Flavio Carnevale says this lockdown has been a greater challenge than when coronavirus restrictions were introduced in March last year. 

New south walesHong kongRushcutters baySurry hillsAustralian capital territoryFlavio carnevaleJorge farahCorey costelloeShane deliaSun mingLouise kennerleyDavid chanBondi cicciabellaRushcutters bay italianBrent savageGood food