Eating Out
Harley Lloyd, Jindera Bakery
In May 2026, Harley Lloyd and his wife Rachel will celebrate 21 years as the owners of Jindera Bakery in Jindera, a small town in the Riverina region of NSW, some 15 kilometres north of Albury. “We’ve been together 30 years. We get along and work well together; we have a lot of positive love between me and Rach and our business and that makes it easy,” Harley says, explaining the secret to both a successful business and marriage. Starting
Daniel & Lisa, Chiltern Bakery Cafe, Chiltern
“I’ve worked as a baker for five years. I bought the business because I liked the small town; it has a long history and the people are friendly. I love it! My favourite of the pies I make is the plain pie. Of the bread, I like the plain white loaf and the wholegrain loaf. I make bread every day. My favourite cake that I make is the bee sting. The bun dough is very special; very soft, very moist.”
Medhi, Aladin’s Fresh Fruit Juice, St. Mary’s
Medhi Khalili, owner-operator of Aladin’s Fresh Fruit Juice in St. Mary’s, couldn’t be more at home. “It’s the best location and the nicest people. Very nice people.” Directly across from St. Mary’s train station, Medhi is perfectly positioned to take advantage of passing foot traffic. Opening at 5am, seven days a week, Aladin’s Fresh Fruit Juice is the ideal locale to get your fresh, healthy, caffeine-free boost first thing of a morning; they close at 8pm, so a post-work or
Alexander Malfara, Bianco Group
“Bianco is a small, family-run business. We’ve been part of the Show for 28 years now. The food all comes down from Nonna Bianco’s recipes. John, the owner, his mother has passed down many, many recipes and we still to this day use the traditional recipes and techniques that she uses, we just provide that on a mass scale. The main thing is to provide quality, convenience and restaurant-quality food at these mass-scale events. We make everything from scratch in
Philip Barbaro, Avenue on Chifley
Avenue on Chifley sits in the heart of Sydney’s CBD at Chifley Square, but at its core it remains unmistakably personal. Philip Barbaro runs the business alongside his two brothers, Stephen and Anthony — a family dynamic that is equal parts competitive and deeply connected. “It’s always interesting around the family table — we all think we’re better chefs than each other,” he laughs. “We’re Italian, so we’re passionate. Everyone has their own idea of the perfect version of a
Karlin Waite, The Other Place, Rutherglen NSW
For some people, going to work is a chore. For Karlin Waite, proprietor of The Other Place in Rutherglen, it’s a delight. “Some people get up and think ‘time to go to work’ and are a bit sluggish in getting to work, but I’ve got a great team and am lucky to have such supportive staff, which helps a lot. You’re going to work to please other people and talk to people all day, so you can’t really go wrong,” Karlin
Amr, Amr’s Grill Restaurant, Alexandria NSW
“I want people to come in for a meal — a meal I cook in front of them! My menu is simple, just two burgers: buttermilk or fried chicken. And they come with chips, coleslaw, and sauces for no extra charge. One price for everything as a meal, and my customers say it’s a fair portion. And filling and tasty, of course. I have an open kitchen, so people can actually see how I cook. My location between South Sydney
Daddy’s Burgers ‘n Wings, Windsor NSW
After taking over the first Daddy’s Burgers ‘n Wings store in Windsor in 2024, Kane and Stephanie Fuller have since added a second operation in Richmond. And they very much agree that the food — the taste — is very the reason for their success. “I worked out early on that, irrelevant of what you’re paying, if it doesn’t taste good people don’t want to buy it. And for it to taste good, again irrelevant of the price point, if
Margo Keegan, George St Loft
In her second-go-round as a cafe proprietor in Windsor, Margo Keegan brings her wealth of experience – in both food and fashion – as well as her love of community to George St Loft. Margo and her mother originally opened a cafe in Windsor (in the same location) in the 2000s. “I fell in love with this little cafe way back when, when mum and I had it,” she recalls. With a gap of six years in between that cafe
Newlay Eggs: A Legacy of Quality and Service
In May 2024, Lawrence, Simon and Andrew took the reins of Newlay Eggs, a business that had been a staple in Sydney’s food supply for more than 35 years. The Newlay Eggs journey began in 1989, when Bob Gadge decided to create a company that delivered the freshest and highest quality eggs across the city. Now, with Lawrence, Simon and Andrew at the helm, the legacy of Bob lives on, strengthened by a shared commitment to exceptional customer service and
Simon Mataafa, Lokha Viet Fusion
Since opening in 2021, Lokha Cafe has gone from strength to strength; its reputation for Vietnamese fusion food growing beyond its Alexandria shopfront. Chef and co-founder Simon Mataafa boasts a 20-year career in hospitality and says the pace of work in fine dining restaurants has prepared him for the lunch rush at Lokha. “In fine dining it’s very accurate plating but it’s very fast paced, so your hands need to be able to move at the right speed so you’re
Forest Lodge Hot Spots
If you happen to be at Broadway Shopping Centre, need to pick up some office supplies from OfficeWorks Glebe (on Parramatta Rd), or just want to take a break from your studies at Sydney University, why not check out the coffee and food spots on offer in nearby Forest Lodge? The nexus where Glebe, Camperdown and Annandale meet, Forest Lodge is home to many a small but thriving cafe. One of those is In The Annex, not too far from
Munja Bakehouse
“The product is unique and it’s different – there’s nothing out there that’s like this. What people tend to do when they make a cake is make it look pretty on top; a couple of seeds or nuts on top of the cake and they sell it. But this one here [FNG BAR ™️], when you take a bite the product is in the actual cake itself – and that’s what gives it a difference. When you see people take
Adrian Ellul, Chef, Simon’s Cafe
Growing up on a farm exposed to fresh produce and meat, Adrian Ellul knew he wanted to be a chef from the age of 15. “Mum and dad, who have a Maltese background, were always cooking in the kitchen and just that passion for cooking as a kid inspired me,” he explains. “My parents grew everything on the farm so we always had fresh produce; they even slaughtered their own meat.” Adrian learnt the basics of his craft at TAFE,
Amr Haggag, Nicky B’s Sandwich Bar
“When you are a chef, you are by yourself, but when you are an apprentice, you have a lot of people teaching you and a lot of information from here, here and here. From Ultimo TAFE to three years as an apprentice, I learned that, no matter how basic the dish, it is important to know the steps. The kitchen is like a house. We’ve got five sections and each section needs people with the ability to work on it,
Joe Barr, Paisley’s Cafe – Caringbah NSW
“I would call it modern Australian: easy, quick, no frills — it is what it is. It’s egg and bacon rolls, it’s brekky wraps, it’s sandwiches and salads. It’s convenient and it’s what people want — and it’s not expensive. It’s in a good price range and not killing their budgets; we try to please the customer here. At the end of the day, we want to operate as a family cafe. We want to be part of the local