[category]
[title]
Rick Stein is a big fan of Australia. The world-famous seafood chef, cookbook author and TV personality first fell in love with our sunburnt country at 19. He’s returned many times since – opening two successful Bannisters restaurants on the NSW South Coast, and more recently, Rick Stein at Coogee Beach in Sydney (order the spanner crab soufflé).
Now 79, he’s just wrapped a road trip around New South Wales with his Sydney-born wife, Sarah Stein, for his new series, Rick Stein’s Australia. Landing on SBS on April 30, the six-part show follows Rick as he retraces his early travels on a 5,000km journey – spotlighting country towns, sparkling coastline, local chefs, producers, communities, as well as First Nations heritage that shape modern Australian food.
Destination NSW CEO Karen Jones said: “Rick’s journey is a celebration of New South Wales… and the way food can bring together culture, storytelling and experience. From Sydney’s multicultural dining scene to regional producers, First Nations custodians and sustainable seafood experiences on the Sapphire Coast, this is a series that will inspire audiences to plan their own NSW road trip.”
Chef and author Rick Stein added: “I first came to Australia at 19 years old, and what I found here changed me. It was the beginning of my love affair with the people, the places and the food. Travelling around New South Wales for this series reminded me how much there is to discover – from the incredible diversity of Sydney to the beauty of the coast and the character of the inland. I hope audiences enjoy the journey as much as I did.”
Keen for a Rick Stein-style road trip in our big, beautiful state? Here’s where he went.
Sydney
The first episode begins with Rick in Sydney as he explores our city’s delicious melting pot of cultures and cuisines. He dines and cooks with local chefs, including Neil Perry, the chef behind Rick’s favourite Sydney restaurant, Margaret. Speaking to Time Out, Rick said: “I think the simple way he cooks his fish is the best.” He also catches up with First Nations chef Mark Olive behind Midden at the Sydney Opera House, and visits Flemington Markets in Sydney and Chinatown. Our tip? Local Sauce Tours runs food and history tours around Haymarket if you’d like to play tourist for a day (and eat your weight in dumplings).
The Central Coast and Hawkesbury River
Next, Rick travels north of Sydney, heading to the Central Coast and Hawkesbury River. Here, he does an off-grid riverside cook-up in Spencer, cools off with a dip at Umina Beach near Woy Woy, and forages on Lake Macquarie. Time Out tip: if you’re in the region, spend a night or two in Patonga, hike over to pretty Bearl Beach for a swim, and finish with rosé and a bucket of prawns by the sea. Or head to Terrigal and enjoy lunch at the new beachfront Terrigal Pavilion.
The North Coast
In episode three, Rick continues his road up NSW’s lush north coast, through barefoot beach towns and lush hinterland to Byron Bay. He checks out local markets, hunts down a classic meat pie from Glenreagh Bakery and experiences paddock-to-plate dining in Byron Bay at The Farm. Time Out tip: if you’re in Byron Bay and you want to treat yourself, a visit to Raes on Wategos is a must, as is chic wine bar and restaurant, Bar Heather. (Check out our full Byron guide here.)
The Outback (Moree and Bourke)
Swapping the sea for the dirt, Rick ventures into the outback, featuring the sweeping plains and clear skies of Moree and Bourke. Here, he experiences the Moree Show, meets with First Nations leaders working with native grains, and cools down with a beer at Glengarry Hilton Pub. He also visits a family-owned grazing property, Rose Isle Station, in Bourke.
The Riverina
In south-western NSW’s agricultural heartland, Rick Stein digs into the Riverina’s delicious reinvention – where local farming meets rich Italian heritage and seriously good vino. He travels through Griffith, visits the De Bortoli Winery family, and stops by the Piccolo family farm. There’s also a pit stop at the iconic Dog on the Tucker Box, and a visit to Niagara Café for a proper old-school Aussie bite.
The Sapphire Coast
In the final episode, Rick Stein heads to the Sapphire Coast – his “home away from home” – travelling from the high country down to the NSW South Coast. Along the way, he fishes with locals, kayaks on Pambula Lake, shucks rock oysters and sea urchins, and explores the future of sustainable seafood. Stops include the Sapphire Coast region, a visit to the Federal Hotel, Broadwater Oysters, plus detours through Mossy Point and Mollymook, home of Rick Stein at Bannisters.
Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, food & drink inspo and activity ideas, straight to your inbox.