By the way, this doesn’t mean I’m moving into pasta salad territory (I would never, by the way, with one exception). I am simply sharing the recipes that have the magical ability to instantly transport me to an Italian coastline – something we can all get amongst, surely. From seafood masterpieces to those tossed with summer vegetables, here are seven of the best pasta recipes you’ll want to make all summer long.

Julia Busuttil’s summer seafood pasta

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Our ears prick up whenever Julia Busuttil’s name enters the conversation. The home cook-turned-recipe-connoisseur is incapable of creating something that’s not delicious, and this marriage of seafood and spaghetti is no exception.  Double yum.

Pasta Alla Norma

A post shared by Xanthe Ross (@xanthemross)

Take advantage of the abundance of in-season tomatoes and eggplants and whip up Xanthe Gladstone’s take on a classic. It’s a simple sauce, and the longest cooking is reserved for the eggplants which need a moment in the over to get golden. Serve it for Sunday lunch with buffalo mozzarella and something chilled.

Pasta Salad with Peas and Parmesan

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Regardless of what you think of Alison Roman’s cooking, this is the only pasta salad that matters. It makes use of peas, which are in season during summer, and the 1-inch hunk of parmesan on its last legs in your fridge. Serve it as a side, make it the main focus of the meal. Your choice.

Jess Nguyen’s Prawn Linguine

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We are officially in prawn season (although its reaches roaring heights around Christmas time) and while there’s plenty to be said about eating them fresh with your choice of dipping sauce or garnish, arguably one of the best ways to enjoy prawns is in pasta. I love the bisque-like richness of seafood and tomato, and this recipe by Jess Nguyen definitely does the trick. Go on, then.

Carter Were’s Simple Sardine Pasta

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It’s all in the prep with this summer pasta recipe from Carter Were. Packed with five different kinds of herbs, this dish comes together with little effort, but thanks to the presence of tinned sardines, has an umami kick to keep you satisfied.

Spaghetti Alla Nerano

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If you joined Stanley Tucci for his food tour through Italy, you’ll remember the actor’s favourite dish eaten in Sorrento. This recipe riffs on that meal, and will restore your appreciation in the humble zucchini, of which there’s plenty to be found in summer.

Danielle Campbell’s Spicy Spaghetti Alla Puttanesca

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If you love a tomato sauce that leans a little on the lighter side, but still packs a salty punch, this Puttanesca is worth a try. Loaded with olives, capers, anchovies, and parsley, this Italian classic is as easy to whip up as it is delicious.

Broccolini pesto pasta

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If you’re craving pasta, but also in need of a vegetable, look no further. Jem Lester has cooked up the most delicious broccoli pesto, served with chunks of freshly-torn mozzarella. What’s not to love?

If you’re searching for more recipe inspiration, look to our round up of the best vegetarian recipes.

The post 8 delicious pasta recipes you’ll want to make all summer long appeared first on RUSSH.

Courtesy of El Toro and its brand new Coconut Tequila, we’re sharing with you three coconut-themed cocktails to enjoy this summer season.

Mango Coconut Punch

Ingredients

60mL El Toro Coconut Tequila120mL Pineapple Juice30mL Lime Juice10mL Sugar SyrupSparkling WaterLime Wheel, for garnishTajin, for garnish

Method

To prepare your high-ball glass, run a slice of lime around the rim of the glass. Pour toasted Tajin on a plate and press the rim of the glass into the Tajin.

To a cocktail shaker, add Coconut Tequila, Pineapple Juice, fresh lime juice, sugar syrup ice. Shake till cold. Strain into your prepared glass. Top with sparkling water. Add a thinly sliced lime to garnish.

Creamy Coconut Margarita

Ingredients

60mL El Toro Coconut Tequila30mL Coconut Cream30mL Lime Juice10mL Sugar SyrupSplash of Pineapple JuiceToasted Coconut Shavings, for garnishLime Wheel, for garnish

Method

To prepare your low-ball glass, run a slice of lime around the rim of the glass. Pour toasted coconut shavings on a plate and press the rim of the glass into the coconut.

To a cocktail shaker, add Coconut Tequila, coconut cream, fresh lime juice, sugar syrup, dash of pineapple juice and ice. Shake till cold. Strain into your prepared glass. Add a thinly sliced lime to garnish.

Classic Coconut Margarita

Ingredients

60mL El Toro Coconut Tequila15mL Triple Sec30mL Lime Juice20mL Sugar SyrupToasted Coconut Shavings, for garnishLime Wheel, for garnish

Method

To prepare your margarita glass, run a slice of lime around the rim of the glass. Pour coconut shavings on a plate and press the rim of the glass into the coconut.

To a cocktail shaker, add Coconut Tequila, triple sec, fresh lime juice, sugar syrup and ice. Shake till cold. Strain into your prepared glass. Add a thinly sliced lime to garnish.

The post 3 coconut tequila cocktails recipes for the summer season appeared first on RUSSH.

What makes it sing is the ritual of scoring the fat, studding each diamond with cloves, and brushing on a glossy glaze that slowly turns golden in the oven. As it bakes, the kitchen fills with the kind of warmth and spice that signals celebration, even if the occasion is simply gathering around good food. Sweet, savoury, and made for sharing, this ham is the sort of centrepiece that asks you to carve slowly, pour something chilled, and savour the moment.

Ingredients

Prep Time: 20 minutesCooking Time: 40 minutes

Method

The post Victor Churchill’s recipe for baked kurobuta berkshire ham with maple syrup and clove glaze appeared first on RUSSH.

But in case you were in need of some recommendations of places to eat or recipes to try, we thought it was about time we shared our gustatory opinions outside of the RUSSH HQ walls. And this month, the editors have been devouring some great recs. From Friendsmas feasts to Hainanese Chicken Ric – this is what the RUSSH editors have been eating this December.

Cassandra Dimitroff

Features and Production Editor

I paid my first visit to Catalina in Rose Bay this month, which was breathtaking. While every dish was a 10/10, this coral trout crudo with green curry dressing was possibly one of the most delicious and beautiful dishes I’ve ever been served in my life. I also paid a visit to Darlinghurst’s new outpost of Mapo Gelato to try their watermelon granita with mascarpone gelato – the ultimate summer dessert IMO.

Sophia Serafin

Implementation Manager

I returned to Vin-cenzo’s this month, and took the opportunity to explore more of the menu. The tuna tartare – prepared in the style of classic beef tartare – was easily one of the best I’ve had. Scallops in garlic butter and fried eggplant followed, before a standout whole flounder served in a buttery sauce with vongole. On sunny days, I’ve been stopping by my local, Bar Copains, for a few glasses of wine… and inevitably, their potato scallops.

Jaime Carmody

Digital Marketing Specialist

December has been all about eating outdoors and keeping things close to home. Long lunches that turn into early evenings and meals that feel relaxed and thoughtful. I’ve been gravitating toward local favourites with frequent stops at Caravin which feels perfectly suited for Summer. This month also popped into Dear Saint Eloise for their beautiful list of natural wines.

Mia Steiber

Digital Strategy Director & Associate Publisher

I had a friend who recently turned 30 and we celebrated with the most gorgeous lunch at Il Baretto in Paddington. We had the private dining room upstairs, the food was absolutely delicious. I’ve also made a number of post-Pilates trips out to Rollers Bakehouse in December. The oat matcha and the ham and cheese croissant is my standard order – the perfect weekend treat! I’ve also been hosting a lot at home, I had 10 friends around recently and I made my versions of Hainanese Chicken Rice. I spent a large chunk of my childhood in Singapore so it was very nostalgic.

Kirsty Thatcher

Digital Editor

It would be remiss of me not to mention my Friendsmas Christmas lunch, which was easily the best meal I had this month (and I can’t take any credit for it). We started with fresh oysters from the fish market with a homemade vinaigrette alongside lots of champagne. But the next course was probably my favourite: a recreation of Fish Shop’s tuna tostada – the perfect starter on a hot day. From there, we had kingfish sashimi, steak done to perfection on the barbecue, plus salad and the most incredible herby potatoes. And to finish off, my favourite summertime dessert: sgroppino. All credits go to our chef, Eliza (@eatsbylize)!

The post All the best dishes the ‘RUSSH’ team dined on in December appeared first on RUSSH.

This iteration from Miriam Al-Noah (aka @mealswithmim on Instagram and TikTok) brings together bold Mediterranean flavours with an easy, intuitive approach to cooking. The lamb is simply marinated and quickly seared, while the salad does the heavy lifting with juicy orange, fresh mint and a honey-lemon dressing that cuts beautifully through the richness of the meat.

It’s the sort of meal that feels tailor-made for warm, summer evenings – relaxed, colourful and best enjoyed outdoors (and shared with good company).

Ingredients

Serves 2

Ingredients

Enjoy on a balmy summery evening, eat outside!

The post Miriam Al-Noah’s recipe for marinated lamb backstrap with citrus fennel salad and roast pumpkin appeared first on RUSSH.

More recently, as a society we’ve recognised there is a third, more fluid option. That is the concept of mindful drinking. While it may be familiar to some and a revelation for others, being a mindful drinker simply means you bring awareness to your instinct to drink. Whether that be socially, the glass of wine after your work day or a reflex for hard times. And since we’ve fostered mindfulness in all other facets of our life, like our beauty routines and fashion purchases, it makes perfect sense then for this line of thought to drift over to our relationship with alcohol.

Luckily for us, the land of alcohol-free has come a long way from the sad, flat and sweet bottles touted at Woolies. There is no lolly-water-masquerading-as-wine here, we promise. So for those among us curious to what else is out there, we’ve compiled a list of our favourite alcohol-free beverages. Just in time for those of us partaking in Dry July, too.

1. HEAPS NORMAL Quiet XPA

Based in Canberra, the boys behind Heaps Normal brew one thing and brew it well (this has since changed). Their Quiet XPA is undoubtedly the most beer-like of all the non alcoholic options out there. Crisp, citrusy and fresh, it will fill the tinny shaped hole in your heart.

2. FRENCH BLOOM Organic French Bubbly

I’ll level with you, the vast majority of alcohol-free wine is not good. I tend to steer clear of it completely and content myself with a Heaps Normal. French Bloom on the other hand is delightful. It’s fully organic, 100% natural, and undergoes a manual de-alcoholization process in order to achieve its 0.0% alcohol content.

3. Sobah Davidson Plum Gluten-Free Ale

Owned and helmed by Gamilaroi man Clinton Schultz and his wife Lozen. The couple ethically source native Australian ingredients like lemon aspen, pepperberry and finger lime to incorporate into their alcohol-free range.

4. MISCHIEF BREW Non-Alc Aperitivo Spritz

The Non-Alc Aperitivo Spritz by Mischief Brew captures the essence of a classic Italian aperitivo without the alcohol, blending zesty citrus notes with a bitter-sweet complexity. It’s the perfect sip for laid-back afternoons or celebratory toasts, offering sophistication in every pour.

5. SEEDLIP Garden 108

A veteran in the alcohol-free world, Seedlip has built a cult following among those looking to redefine their relationship with booze. Enjoy all three options as you would a spirit and add it to your favourite mixer.

6. POLKA Non-Alc Italian Aperitif

Polka Non-Alc Italian Aperitif is a versatile non-alcoholic beverage crafted to complement sparkling water or soda with a slice of dried orange. It features balanced notes of blood orange, lemon myrtle, rhubarb, and grapefruit, offering a refreshing experience without the effects of alcohol or excessive sugar.

7. PARC Pilsners

Parc Pilsner is Monceau’s foray into non-alcoholic beer. Immediately refreshing thanks to its bitterness and the simple fact that it won’t leave a headache in its wake.

8. NON 7 Stewed Cherry & Coffee

For the salty, savoury, umami thrill you seek from a bloody mary or michelada, this is your pal. Melbourne-based project, NON, reimagines the drinking experience for those seeking a break from alcohol without trying to replicate wine or any other spirit for that matter. It’s a drink in its own league.

9. LYRES Dry London Spirit

Lyre’s Non-Alcoholic Dry London Spirit is crafted to emulate the essence of a classic gin, offering firm flavors of juniper and citrus, complemented by earthy notes and a warm pepperberry finish. Enjoy it as a traditional gin and tonic with premium tonic water, garnished with pink grapefruit and rosemary, or mix it with Lyre’s Italian Orange and Mediterranean tonic for a refreshing Pink Gin Fizz.

10. PUNCHY Lightly Sparkling Blueberry

When the heat demands a refreshing drink, Punchy is a thoughtful alternative to lukewarm Coronas or sickly sweet seltzers.

11. FOUR PILLARS Bandwagon Rare Dry Non Alcohol

Bandwagon Dry is Four Pillars Gin’s non-alcoholic alternative to their signature Rare Dry Gin. It features fresh citrus aromas of orange and lemon myrtle, complemented by a palate of spice and warmth derived from a heavier load of botanicals. This alcohol-free spirit is crafted by individually steam-distilling each botanical and blending them with a water base, allowing you to enjoy the classic gin experience without the alcohol.

12. WEEKDAY DRINKS Mellow Margarita

The Mellow Margarita by Weekday Drinks is a versatile elixir that can be enjoyed as a nutrient-dense mocktail or mixed with tequila for a healthier twist on the classic margarita. This naturopath-approved blend features L-Theanine to promote relaxation and mood elevation, a probiotic complex for gut health, and cold-pressed pear and lime juices to replenish and nourish from the inside out.

13. Maggie Beer Alcohol Free Sparkling Ruby Cabernet

If you’re looking for the deliciousness of a cabernet, sans the alcohol, look no further. Maggie Beer is already a master of the kitchen, so it makes sense that her alcohol free sparkling ruby cabernet would nail the brief, too. It’s virbant, refreshing, and sophisticated, making the perfect accompaniment for any occasion.

The post 12 of our favourite non-alcoholic beverages that actually taste great appeared first on RUSSH.

The RUSSH team have been itching to try their hand at a few festive dishes this summer, and we thought in the nature of giving, we’d share our top picks with you below.

Sophia Serafin

Implementation Manager

There’s so many things that excite me about the festive season, however, food is always number one. I’ll be making the below for friends and family over Summer:

For myself, I’ll rinse-and-repeat a Zucchini Summer Pasta (with some vegetable stock added), homemade Bills pancakes (with a touch of lemon zest), and lots of fresh peaches.

Emily Algar

Beauty Editor

I love to cook, but rarely have the energy to do so. In theory Christmas would be a good time to reignite this passion, but I’ll be home with 10+ family members, and I don’t need that kind of stress in my life. For Christmas day I’ve been assigned dessert, specifically Tiramisu (my in-laws are Italian, and we’re doing pasta instead of Turkey). It’s a speciality of mine, and I always use this recipe from Sydney chef Mitch Orr. I love his approach to food and this always turns out perfectly. It’s not too sweet or rich — I prefer my Tiramisu boozy and strong on the coffee flavour. But one tip I’ll share is to top it with milo instead of cocoa powder. Delicious. 

I’m also crazy for a good chip (I’m a Boulder Canyon girl) and some taramosalata (Fresh Fodder obviously, but when I’m home in Port Stephens the local bakery Two Bobs make their own and it’s 100/10). Not a recipe exactly but it’s my afternoon snack of choice. Best served with a cold glass of white wine. 

Cassandra Dimitroff

Features and Production Editor

Once again I am the festive season’s dessert connoisseur – and I’ve been requested by my family to recreate an orange and olive oil number from Julia Ostro (complete with candied blood oranges and mascarpone whip) that I made for a dinner party in the spring. I’m also a sucker for anything lemon curd-related and think I’ll be whipping up some mini lemon curd tarts for a festive picnic soon. I like Clementine Day’s recipe and usually adapt it for my purposes. And finally, I’ll be remaking another batch of Ellie Bouhadana’s confit garlic and tarragon whipped butter from her cookbook (a fave).

Stacey Gaskin

Consumer Revenue Manager

The recipes I want to make this season are all from the pages of FLAMINGO ESTATE’s Fridays From the Garden Cookbook (apart from my trusty, fool-proof mini pavlovas and trifle). I’m tossing up between Chef Ella Murphy’s Butterflied Chicken with Mulberry Gastrique or her Garlic & Herb Roast Chicken. Why not both? And I’ve never made donuts before, but Chef Jo Ann Kim’s Star Anise Loukoumades: Greek Honey Donuts look too good to miss.

Jaime Carmody

Digital Marketing Specialist 

I’m very lucky to be surrounded by some pretty incredible foodies so my festive recipe rotation is always strong. My forever go to inside and out of the holiday season is a beloved staple from my dear friend Sam. His ‘Salted Caramel Crack’ recipe is a real showstopper. Here’s how to make it:

Sam’s Salted Caramel Crack

Base

Topping

Method

Line a baking tray with greaseproof paper and break the Salada crackers into quarters, spreading them evenly across the tray.

In a saucepan over medium heat, melt the butter and brown sugar together. Cook for around 5 minutes, stirring occasionally, until the caramel becomes thick, glossy and bubbling. Stir through the vanilla, then quickly pour the caramel over the Saladas, covering them as evenly as possible.

Bake at 180°C for 15 minutes, or until the caramel turns a deep golden colour — keep a close eye on it, as it can darken quickly. Remove from the oven and let it sit for a couple of minutes, then scatter the chocolate over the hot toffee. As it melts, spread it into a smooth layer, and finish with a sprinkle of pistachios while the chocolate is still soft.

Aleks Beare

Brand Art Director

My favourite festive starter is always oysters — Sydney Rock to be precise, with the simplest of dressings, Mignonette. You need 125ml good quality sherry vinegar, 2 shallots diced very small and a pinch of salt. And served with plenty of champagne.

And I looove Christmas ham. This Spiced Glazed Ham recipe, from Every Night of the Week by Lucy Tweed is delicious, and sometimes I like to make it kitsch by adding pineapple rings and maraschino cherries on top too. The maraschino cherries can also be used in a Whisky Sour which is bright and fresh like the festive season.

Alys Hale

Music Editor and Creative Producer

Ok, so obviously when not building Chip Mountain (IYKYK) I love being in the kitchen, and honestly, I adore the attitude of Nigella Lawson when cooking — she always seems to have a cocktail to assist. So, my first port of call is the most perfect martini, truthfully I wing it but the Grey Goose guide is good for those seeking a little more precision.

Speaking of Nigella, her crab pasta recipe is possibly the reason my partner is still with me — it sits halfway between a bisque and a macaroni cheese, and it verges on orgasmic. When I’m getting festive, I always volunteer to do the roast potatoes with creme fraiche and caviar and they must be done in duck fat, even though I did smoke out the kitchen a little last year. I adore Sian Redgrave (as human and chef) so will be trying her honey-roasted sprout, peach and herb salad to sit alongside my true 70’s passion: a prawn cocktail, best served in a Waterford Crystal coupe. Oh, and if you don’t eat seafood, it’s perfectly fine to put some Ruinart in the coupe instead… 

The post All the festive summer recipes the ‘RUSSH’ team are whipping up this season appeared first on RUSSH.

But what really makes pavlova so loved is how versatile it is. While the base recipe rarely variates from some combination of egg whites and sugar, you can dress the dessert up with all sorts of toppings—from the classic whipped cream and fresh seasonal fruits, to more exotic combinations like chocolate, coconut, and rosewater. Ready to impress your guests? We’re rounding up our favourite pavlova recipes guaranteed to make your Christmas day celebrations even sweeter, below.

Julia Busuttil Nishimura’s classic pavlova

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This classic recipe is one most Australians are likely familiar with. A combination of whipped cream and crème fraiche makes for a not-too-sweet topping, perfectly complimented by an abundance of fresh fruit.

Ashley Alexander’s mango, lime and toasted coconut pavlova

A post shared by Ashley Alexander | Recipes (@gatherandfeast)

For a recipe that doesn’t veer to far from traditional, we love this combination by Ashley Alexander. Mango is a quintessentially summer fruit here in Australia, and a classic pavlova topping at that. But the addition of lime gives this recipe a zesty twist, while coconut and white chocolate add some welcome sweetness. Think of this one as a Weiss ice cream bar, but in pavlova form.

Donna Hay’s chocolate swirl lamington pavlova

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Donna Hay knows a thing or two about desserts, and this recipe is no exception. It’s got all the light, airiness of a classic pavlova made to perfection, with the addition of rich, velety cocoa for the chocolate lovers out there. Top it off with cream, shaved chocolate, coconut flakes, and raspberry jam.

Pistachio, rose and berry pavlova

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Few flavours go together like pistachio and rose — add in tart berries and crisp pavlova, and you’ve got a match made in heaven. Plus, the colour of these ingredients are conveniently festive, so this is one recipe that looks as good on the table as it tastes.

Margie Nomura’s poached pear pavlova

A post shared by Margie Nomura (@desertislanddishes)

For something a little more decadent, look no further. These pears are poached in wine, until they’re soft and bursting with flavour. They sit on a bed of softly whipped cream, and then are drizzled with warm chocolate sauce. Is your mouth watering yet?

Julia Busuttil’s pavlova with mango, coconut, and lime

A post shared by Julia Busuttil Nishimura (@juliaostro)

Okay, we’re doubling up on Busuttil’s recipes, but can you blame us? This one puts a twist on classic flavours with the addition of zingy mango, toasted coconut and macadamia, and lime for a little freshness. Think of it as a classic pav, but with a southeast-asian-meets-tropical bent.

Feature image: one, two, three.

The post Six pavlova recipes worth trying this festive season appeared first on RUSSH.

A good panettone is fluffy and moist inside with a sticky protruding macaronade crust. Some are flecked with nuts or orange peel, and when they begin to go stale, make the best French toast or bread and butter pudding. Lucky for us, the tides are turning and alongside the towers of imported preservative-packed panettones, an offering of locally-made artisan options can be found.

These are the ones we like to eat. Below, a round up of panettone that could sway even the staunchest of opposers.

SONOMA Bakery

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Want a twist on the classic? Look no further. Sonoma Bakery have dreamed up a delicious version that champions a soft, buttery dough, studded with golden Callebaut caramel chocolate, toasted hazelnuts and French salted caramel that melts into the crumb, with a nutty hazelnut and sugar crust. Polish yours off before New Year’s Day.

PIOIK BAKERY Panettone

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Pioik Bakery’s annual panettone is a labour of love that takes its head baker, Shady Wasef, at least 36 hours to bring to fruition. Wasef studied the technique – which involves hanging the sweet loaf suspended upside-down – from Italian baker Mauro Scaglia. Made from free-range eggs, butter, candied orange peel and raisins, it’s a knockout.

SIMON JOHNSON Classic Panettone

A post shared by Simon Johnson (@simonjohnsonprovidore)

Simon Johnson’s hefty 1kg pannetone is about as classic as they come. It’s made from a 80-year-old mother yeast, so you know it’s serious business, and comes packed with rich dried fruit and spices. The pretty box packaging makes it an ideal gift too.

BAKER BLEU Chocolate and Sour Cherry Pannetone

A post shared by Baker Bleu (@bakerbleu)

We love everything Baker Bleu makes, so why would their panettone be any different? Our personal favourite is their chocolate and sour cherry creation, which is a little more decadent, but there’s also a classic version for the traditionalists amongst us.

RIVERINO Gelato and Gianduia Panettone

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Chances are you were going to eat it with ice cream anyway, so why not combine the two? Local gelato shop Riverino is taking pre-orders for its famous gelato-injected gianduia-topped panettone. Pick from flavours like ricotta and fig, hazelnut, coffee and more.

AP Bakery Panettone

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Another smash hit from AP Bakery. This year’s creation comes with Caramelised chocolate, candied lemon, poppy seed. It’s made in limited batches, so you’ll want to move fast.

Norma’s Deli Panettone

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One for our friends in the north. This OG panettone is lovingly baked over 72 hours, using the best quality ingredients. Trust us, it’s good, but there’s also a triple chocolate and hazelnut version if that’s more your speed.

Icebergs X Mandolé Orchard Panettone 2025 by Sonoma Bakery

This iconic collaboration is back for another year, combining whole Mandolé Orchard almonds, caramel chocolate, salted caramel and a touch of Amaretto, finished with a crust of crushed Amaretti biscuits and salted almonds for texture. You can also pick one up in person, at Icebergs Dining Room and Bar from 13 December.

The post Welcome to panettone season: here are 8 we love to eat appeared first on RUSSH.

When and where is it opening?

L’Antica Pizzeria Da Michele opens Friday 5 December 2025, at 50 Pitt Street, Sydney CBD. Open daily from 11:30am to 11:30pm, fully licensed, and ready to become Sydney’s newest Italian obsession.

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Why is Da Michele such a big deal?

Founded in Naples in 1870, Da Michele is an institution. With 155 years of history and more than 80 stores worldwide, it’s widely considered the global benchmark for authentic Neapolitan pizza. The original shop is still family-owned, still packed with queues down the street, and still famous for serving some of the most beautifully simple pizzas on earth.

Why is Sydney getting one now?

According to Da Michele representative Giuseppe Costagliola, bringing the brand to Australia has been years in the making. He claims Aussies have either been flying to Naples for “the real deal” or settling for “overpriced fakes” – until now.

And he isn’t exaggerating the authenticity: the Sydney restaurant is importing Italian tomatoes, Agerola Fiordilatte cheese, specialist tools, and even the pizza oven straight from Naples. The goal? To replicate the original experience down to the last blister on the crust.

What to expect from the Sydney menu

Da Michele is known for keeping things pure and uncomplicated. Expect the iconic Margherita and Marinara, along with antipasti, fresh pastas, and classic desserts inspired by the heart of Naples. And yes – Limoncello from Sorrento will be on hand for the perfect finishing touch.

Despite the brand’s global fame, the Sydney outpost is keeping pricing refreshingly down-to-earth, with pizzas from just $18. As Costagliola puts it: “Luxury is about authenticity, not about money.”

Will it be the same as the original Naples one?

That’s the plan. From the moment you walk in, you’ll get the full Neapolitan sensory experience – hand-stretched dough, the aroma of slow-cooked sauce, and the warmth of true Italian hospitality.

Da Michele’s pizzaioli follow a craft so revered it’s recognised by UNESCO as an Intangible Cultural Heritage of Humanity. So yes, the vibe is more than culinary – it’s cultural.

The post The Michelin-starred ‘Eat Pray Love’ pizza shop is opening in Sydney appeared first on RUSSH.