SydneyTimes Food Guide

06/09/2026

A $10M transformation. 75 transformed stores. Nearly 10,000 pizzas served. 🍕

Australians turned out in the thousands tonight to get the first taste of the new Pizza Hut!

Fans lined up more than two hours early—with some travelling over three hours—to catch the big reveal in Waterloo and Docklands. After unboxing both venues from giant pizza boxes, Hayden James and Young Franco took over the kitchen counters for two epic launch gigs.

This is just step one:

75 transformed restaurants are open right now

250 locations will be refreshed nationwide before the end of the year

100 brand-new stores are locked in by 2030

Whether it’s an epic party or sharing a classic slice with family and mates, the next chapter of Pizza Hut has officially arrived.

What’s your go-to order to celebrate the new era? Let us know in the comments! 🍕👇

03/09/2026

House of Fine W**e Unveils Global Benchmarks at Annual Sydney Trade Showcase at OVOLO Hotel

ST FOOD GUIDE-Trade News/Pictorial Report

Posted on Thursday 03 september

SYDNEY — Top sommeliers, fine w**e retailers, and beverage directors gathered yesterday at Ovolo Woolloomooloo on Sydney’s Finger Wharf for the 2026 House of Fine W**e Sydney Portfolio Tasting.the annual trade-only fixture provided the local market with a comprehensive preview of upcoming allocations, benchmark Ch*****ne releases, and boutique international spirits heading into the key final quarter of the year.

Established in 2017, House of Fine W**e proudly represents a carefully curated portfolio of Fine w**e and Ch*****ne, showcasing the best of both Old and New World regions from internationally renowned w**eries.

Their vision is to be Australia’s leading luxury w**e distributor, consistently delivering successful and sustainable outcomes for our partners through best in class service, strategic representation, and a long term commitment to excellence.

The tasting spanned over 30 leading producers across 10 countries, demonstrating the distributor’s continued focus on terroir-driven domains, classic European estates, and high-end New World contemporaries.

Key themes dominating the tasting room included:

Ch*****ne & Sparkling Dynamism: Strong trade interest centred on grower Ch*****nes and prestige cuvées, with buyers noting a steady on-premise appetite for dry, low-dosage profiles and vintage expressions as year-end event list curations begin.

Old World Terroir & New Vintages: Attendees sampled fresh European shipments across Burgundy, the Rhône, and Italian appellations, evaluating how recent vintage conditions are shaping style, availability, and by-the-glass pricing strategies.

Spirits & Craft Distillation: Beyond w**e, the portfolio spotlighted artisanal spirits and aperitifs tailored to premium cocktail bars and bespoke hotel lists.

For Sydney's on- and off-premise trade navigating changing consumer spend patterns, the event underscored that premiumisation and provenance remain resilient drivers on w**e lists across the city.

23/08/2026

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11/08/2026

Anthony Bourdain FilmNewSydney Preview Screening of TONY at Event Cinemas George St on Monday, 10 August.attended by Editor A.Ritenis who compiled this Report -Images by A24

Set during the humid summer of 1975, Matt Johnson's biopic Tony follows nineteen-year-old Vassar student Anthony Bourdain (Dominic Sessa) as he hitches a ride to Provincetown to pursue his high-school crush, Nancy (Emilia Jones). After a swift rejection, a crestfallen Tony drowns his ego in alcohol at the Flagship seafood joint and gets into a brawl with its hardened kitchen crew. Left stranded in the alley, he is taken in by the restaurant’s stern patriarch, "Chef" (Antonio Banderas), who offers him a place to stay on one condition: Tony must earn his keep in the basement dish pit. He is thrust into a high-octane pressure cooker powered by rock 'n' roll, sweltering heat, and a crew of miscreants and ex-cons.

Humbled as his prep-school intellect proves useless, Tony quickly learns that speed and endurance are the only true currencies on the line. Under Chef’s gruff mentorship, he rises from washing dishes to shucking oysters and managing prep during brutal dinner rushes, discovering an intoxicating sense of brotherhood along the way. By summer's end, his pretension is completely replaced by a fierce passion for culinary discipline and camaraderie. Passing up a second chance with Nancy, Tony leaves Cape Cod behind and sits at a bus depot drafting his application to the Culinary Institute of America—setting off on the path that will ultimately define his life and global legacy.

11/08/2026

Sydney Preview Screening of TONY at Event Cinemas George St on Monday, 10 August.attended by Editor A.Ritenis who compiled this Report -Images by A24

Set during the humid summer of 1975, Matt Johnson's biopic Tony follows nineteen-year-old Vassar student Anthony Bourdain (Dominic Sessa) as he hitches a ride to Provincetown to pursue his high-school crush, Nancy (Emilia Jones). After a swift rejection, a crestfallen Tony drowns his ego in alcohol at the Flagship seafood joint and gets into a brawl with its hardened kitchen crew. Left stranded in the alley, he is taken in by the restaurant’s stern patriarch, "Chef" (Antonio Banderas), who offers him a place to stay on one condition: Tony must earn his keep in the basement dish pit. He is thrust into a high-octane pressure cooker powered by rock 'n' roll, sweltering heat, and a crew of miscreants and ex-cons.

Humbled as his prep-school intellect proves useless, Tony quickly learns that speed and endurance are the only true currencies on the line. Under Chef’s gruff mentorship, he rises from washing dishes to shucking oysters and managing prep during brutal dinner rushes, discovering an intoxicating sense of brotherhood along the way. By summer's end, his pretension is completely replaced by a fierce passion for culinary discipline and camaraderie. Passing up a second chance with Nancy, Tony leaves Cape Cod behind and sits at a bus depot drafting his application to the Culinary Institute of America—setting off on the path that will ultimately define his life and global legacy.

08/08/2026

AIt turns out you don’t need to spend a fortuneto pull off a top-tier meal. The test was based around ALDI’s King Valley Pinot Grigio—sitting at under $10—paired first with fresh Sydney Rock oysters, followed by an Asian-style baked Barramundi.

The w**e itself is a steal: crisp, bright, and driven by green apple and fresh pear with enough snappy acidity to handle seafood properly.

First came a dozen Sydney Rocks. That clean, creamy, deep-sea brininess of a good rock oyster needs a w**e that can cut through without crushing the subtle flavors. The Pinot Grigio hit the mark perfectly—clean, cold, and refreshing, scrubbing the palate clean after every bite.

The real hero, though, was moving past the standard, dry barramundi fillet and baking a whole barramundi instead. It’s stupidly easy and yields proper restaurant-quality results:

The Prep: Score a whole Barramundi and lay it out ready for baking.

The Marinade: Whisk together a classic mix of soy sauce, plenty of minced garlic, grated fresh ginger, finely sliced red chili, and a generous splash of toasted sesame oil. and dont forget the Coriander which grows in the drains and gutters of Thailand ,..

The Bake & Finish: Pour the mixture over the fish, bake until the flesh is just flaking away from the bone, and scatter freshly chopped coriander over the top right before serving.

Baking whole keeps the fkesh insanely juicy and sweet, soaking up that rich, savory soy-sesame glaze while the ginger and chili give it a warm kick.

When you follow a bite of that rich, fragrant fish with a sip of the chilled Pinot Grigio, the w**e’s bright citrus notes slice straight through the sesame oil and cool down the chili heat. It’s proof that simple techniques and a budget-friendly bottle can easily outclass a pricey night out.Amazingly Versatile King Valley Pinot Grigio for pennies!

02/08/2026

31/07/2026

ST Journalist Matilda Cheshire makes Traditional Sweets at Amal n Marrakesh

Spent the morning learning to make traditional sweets at Amal in Marrakesh, a training centre and restaurant that teaches disadvantaged women professional cooking and hospitality skills, giving them a real shot at financial independence. Every dirham spent there goes straight back into the program.

The NGO has been helping women whose lives had been impacted by the 2023 earthquake. If you’re in Marrakesh, book a class or just go for lunch. It’s the kind of tourism that actually gives something back.

📍 Amal Centre, Marrakesh

31/07/2026

ST Journalist Matilda Cheshire visits Weezie’s in Eccleston Yards,London



With a Hot London Summer ,..Weezie’s in Eccleston Yards has quickly become one of London’s go‑to outdoor dining spots. Created by Abbie Roden and Will Sandbach, the team behind amie and amie W**e Studio, the restaurant sits directly beside their w**e bar and operates as a natural extension of it — guests often start with w**e at amie before moving next door for thin‑crust pizzas and small plates.

The courtyard setting is central to its appeal. Eccleston Yards fills up fast in warm weather, and the large terrace at Weezie’s gives Londoners an easy place to eat outside without formality.

Recent heat has pushed more diners outdoors, and the space’s open layout, shared tables, and walk‑in format made it one of the neighbourhood’s busiest al fresco spots.

A simple mix of pizza, w**e, and open air — and a seamless link to amie — has positioned Weezie’s as a reliable outdoor hub when London heats up.

was in full summer mode. The courtyard packed, the line stretching across Eccleston Yards, everyone chasing pizza, w**e, a cute photobooth picture, and a spot in the sun.

The line stretched around the corner by 6pm as Londoners did what they always do in warm weather: turn any outdoor space into the place to be.

www.weezieslondon.com

31/07/2026

ST Journalist Matilda Cheshire does Brunch in London's Notting Hill

Brunching at Beam

Cafe Beam isn’t just serving brunch; it’s serving a blend of histories, Ottoman, Mediterranean, British. They all meet over coffee and conversation in Notting Hill.

Tucked into Westbourne Grove, this family‑run spot blends Middle Eastern heritage with Mediterranean comfort, British café culture, and a surprising thread of Deutsche influence in its design precision and mid‑century modern aesthetic.
I ordered the Turkish eggs, poached, chilli‑kissed, layered with garlic yoghurt and served with rosemary focaccia while my friend went straight for the shakshuka, slow‑cooked in a fiery tomato‑pepper base. Both dishes speak to Beam’s roots in kahvalti, the Ottoman breakfast tradition built around gathering, sharing, and lingering.
The space itself was beautiful. It has mustard‑toned chairs inspired by Pierre Jeanneret, bubble lamps by George Nelson, arched alcoves, and a long marble‑topped bar — all hallmarks of mid‑century modern design, a movement deeply shaped by German and German‑American designers.

Interiors were designed by Ola Jachymiak Studio.
cafebeam.co.uk