Welcome to The Detour: Your food and travel guide to the best flavours, hidden haunts, insider tips and unforgettable new experiences that reward those who wander off course.

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We really are spoilt for choice in Australia – our dining scene is a kaleidoscope of cuisines and specialties.

And now we can add another feather to our culinary cap: pizza. Not just any pizza, but some of the very best in the world.  

SHOP225, a neighbourhood hole-in-the-wall pizza restaurant in Pascoe Vale, Melbourne, has just been crowned the best pizza in Australia and ranked 28th in the world at the prestigious 50 Top Pizza World Awards in Naples.

While humble from the outside, the tiny hotspot has been quietly racking up accolades and a loyal following for years. 

Proud locals looked on this week as founder Lorenzo Tron accepted the award on the global stage. Fellow winners included joint first place Masanielli, in Caserta, Italy and  Una Pizza Napoletana in New York and second place, The Pizza Bar on 38th in Tokyo.

The honours didn’t stop there: earlier this year the pizzeria also snagged Best Customer Satisfaction in the Asia-Pacific and was awarded two stars at the Guida Chef Di Pizza Stellato in Napoli. 

Not bad for a suburban Melbourne spot that started with a simple dream. 

SHOP225, a neighbourhood hole-in-the-wall pizza restaurant in Pascoe Vale, Melbourne , has just been crowned the best pizza in Australia and ranked 28th in the world

SHOP225, a neighbourhood hole-in-the-wall pizza restaurant in Pascoe Vale, Melbourne , has just been crowned the best pizza in Australia and ranked 28th in the world

The classic margherita reigns supreme on their menu, but SHOP225 has also carved a name for itself with its inclusive offerings

The classic margherita reigns supreme on their menu, but SHOP225 has also carved a name for itself with its inclusive offerings

So how does a family-run pizza shop in Pascoe Vale rise to global fame? 

The eatery went up against more than 1,000 other pizza restaurants from around the world and winners were chosen via a mystery shopper-style process. The team is still unaware of when the judge visited their venue or who the judge was.

They don’t even know what was ordered.

‘Being named among the world’s best pizzas here in Napoli, the birthplace of pizza, is something I could only dream of when we started,’ Lorenzo tells me.

‘To represent Australia on this stage, alongside so many great pizzaioli, is proof that passion, quality, and community can travel far beyond borders.’

Lorenzo is quick to credit those around him, saying the award isn’t just his – ‘it belongs to our team, our families, our customers, and everyone who has supported our journey’. 

‘We’ll keep working every day to honour the tradition of pizza while bringing our own story to the table.’

Naturally, I had to ask him for the secret recipe. Did he tell me? Sort of. 

‘The true secret to a perfect pizza is a secret! But what I can tell you is that the ingredients are the most important thing. Simple, quality dough, tomatoes, and mozzarella are the basis of a perfect pizza – plus a lot of love, of course,’ he quipped.

The eatery went up against more than 1,000 other pizza restaurants from around the world and winners were chosen via a mystery shopper-style process. The team is still unaware of when the judge visited their venue or who the judge was

The eatery went up against more than 1,000 other pizza restaurants from around the world and winners were chosen via a mystery shopper-style process. The team is still unaware of when the judge visited their venue or who the judge was

The classic margherita reigns supreme on their menu, but SHOP225 has also carved a name for itself with its inclusive offerings. 

It was the first pizzeria in Australia accredited by Coeliac Australia and remains one of the few restaurants in the country that can genuinely cater to every dietary need – pretty impressive stuff.

‘SHOP225 came to be because we wanted to bring the traditions and traditional tastes of Napoli to Melbourne – and we wanted a great pizza shop close to home, so we started our own,’ Lorenzo says.

‘Then my wife and I turned vegetarian, and my wife was also unable to digest gluten and lactose, so we started doing vegan and gluten-free dishes. 

‘That way no one gets left out and everyone can eat together – and it’s become a staple for us and is actually the perfect embodiment of Italian hospitality… everyone is welcome, and no one gets left out.’

Australia may be half a world away from Naples, but thanks to SHOP225, world-class pizza is now right on our doorstep.

'The true secret to a perfect pizza is a secret! But what I can tell you is that the ingredients are the most important thing,' Lorenzo says

‘The true secret to a perfect pizza is a secret! But what I can tell you is that the ingredients are the most important thing,’ Lorenzo says

Australia may be half a world away from Naples, but thanks to SHOP225, world-class pizza is now right on our doorstep

Australia may be half a world away from Naples, but thanks to SHOP225, world-class pizza is now right on our doorstep

An African-style savannah escape Down Under 

Well this is pretty fantastic isn’t it? Cute animals, conservation and a touch of luxury – I’m in.

Construction is well underway on the shiny new Serengeti Resort in Dubbo – a development that upon its completion will be the largest in Taronga Western Plains Zoo’s history. 

Set across 55 hectares, the resort will transform a previously unused area into a vast African-style savannah; think giraffes, rhinos, zebras, and antelope roaming freely across the landscape, just a few steps from where you’ll be sipping your morning coffee.

Accommodation will be designed for front-row wildlife viewing, while a central hub will feature an infinity pool, restaurant, and function centre, all positioned to maximise views.

Construction is well underway on the shiny new Serengeti Resort in Dubbo - a development that upon its completion will be the largest in Taronga Western Plains Zoo's history

Construction is well underway on the shiny new Serengeti Resort in Dubbo – a development that upon its completion will be the largest in Taronga Western Plains Zoo’s history

Set across 55 hectares, the resort will transform a previously unused area into a vast African-style savannah

Set across 55 hectares, the resort will transform a previously unused area into a vast African-style savannah

The development marks a landmark investment for the zoo, expected to double overnight stays and help cement Dubbo as a multi-day wildlife destination worth the trip. 

Behind the project is Taronga Conservation Society Australia, a global leader in conservation, research, and environmental education. 

Their mission is simple: save wildlife, inspire people, and drive change. 

And how do you make that mission sustainable? By inviting guests to fall in love with the wild – and then reinvesting every cent back into protecting it. 

Accommodation will be designed for front-row wildlife viewing, while a central hub will feature an infinity pool, restaurant, and function centre, all positioned to maximise views

Accommodation will be designed for front-row wildlife viewing, while a central hub will feature an infinity pool, restaurant, and function centre, all positioned to maximise views

So much more than a ‘pub’

The Dry Dock has officially claimed the title of my favourite pub in Sydney – and I don’t say that lightly. I’m engaged to an Irishman, after all. 

But even he agrees: this newly renovated, multi-zoned beauty in Balmain is up there with the very best. Why? Because it has something for everyone. 

A short ferry ride from the CBD, The Dry Dock Public House and Dining Room is the oldest continually licensed pub in Balmain – no small feat in a suburb that practically breathes pub culture. 

It was the original watering hole for the workers of Mort Dock, where Australia’s first ‘Dry Dock’ was built in 1855. Now known as Mort Bay Park, Dry Dock is located directly opposite.

In 2021, local proprietors Peninsula Hospitality took on the ambitious task of restoring the much-loved pub. The result? A transformative renovation that’s turned it into a ‘home away from home’ for locals and visitors alike.

Through the doors you’ll find two main zones: The Public House and The Dining Room.

The Public House is broken into a Public Bar, Sports Lounge, Lounge Bar, and alfresco courtyard. Each has its own character: the Public Bar nods to classic London gastropubs, while the Lounge Bar offers plush booths and a roaring double-fronted fireplace.

A short ferry ride from the CBD, The Dry Dock Public House and Dining Room is the oldest continually licensed pub in Balmain ¿ no small feat in a suburb that breathes pub culture

A short ferry ride from the CBD, The Dry Dock Public House and Dining Room is the oldest continually licensed pub in Balmain – no small feat in a suburb that breathes pub culture 

The Dining Room - the 'jewel' in The Dry Dock's crown. This à la carte bistro and grill celebrates modern European cooking with French flair

The Dining Room – the ‘jewel’ in The Dry Dock’s crown. This à la carte bistro and grill celebrates modern European cooking with French flair

The Lounge Bar offers plush booths and a roaring double-fronted fireplace

The Lounge Bar offers plush booths and a roaring double-fronted fireplace

Then there’s The Dining Room – the ‘jewel’ in The Dry Dock’s crown. The à la carte bistro and grill celebrates modern European cooking with French flair.

Expect an open kitchen, a sit-up oyster bar, a semi-private dining space, and a striking floor-to-ceiling glass wall framing a lush courtyard garden. 

At the helm is Head Chef Ben Sitton, whose menu blends fire-kissed produce with refined technique, delivering food that feels both elevated and welcoming. 

The service is effortless. Casual, attentive, and warm – the kind of hospitality that makes a neighbourhood pub great, and polished just enough to feel special. And the food? A knockout. Designed to share, every dish we ordered was a 10/10. 

My highlights included the prawn cocktail, Southern calamari with Aleppo lemon dressing, juicy Josper-roasted Bannockburn chicken, the crumbed Rare Breed Berkshire pork cutlet, and an indulgent steak frites drenched in red wine pan sauce. 

It's got the kind of energy that feels rare these days - families chatting across tables, groups gathering to watch the game, couples tucked by the fire. It feels like a true neighbourhood hub, one many of us have been waiting for

It’s got the kind of energy that feels rare these days – families chatting across tables, groups gathering to watch the game, couples tucked by the fire. It feels like a true neighbourhood hub, one many of us have been waiting for

The prawn cocktail was delightfully fresh and light The Southern calamari with Aleppo lemon dressing was a true highlight

My highlights included the prawn cocktail (left), Southern calamari with Aleppo lemon dressing (right), juicy Josper-roasted Bannockburn chicken, crumbed Rare Breed Berkshire pork cutlet, and an indulgent steak frites drenched in red wine pan sauce

Dessert was my undoing – a giant hazelnut profiterole demolished without shame. Worth every bite. 

But what really sets The Dry Dock apart is its atmosphere.

It’s got the kind of energy that feels rare these days – families chatting across tables, groups gathering to watch the game, couples tucked by the fire. It feels like a true neighbourhood hub, one many of us have been waiting for. 

As Peninsula Hospitality co-founder and managing director James Ingram puts it: ‘Our vision for The Dry Dock has always been about layered hospitality; spaces that suit different moods, food that’s seasonal and thoughtful, and service that makes people feel welcome.’

Mission accomplished. 

Dine (and drink) like a chef: Seafood superstar Josh Niland spills his 2025 favourites 

Pair’d Margaret River Region x Range Rover has unveiled its 2025  four-day program – a dreamlike feast for all senses, celebrating wine, food, music, culture and place. Ahead of his appearance this year, celebrity chef Josh Niland of Saint Peter speaks to me about his favourite places to eat – and the ingredients he’s super excited about right now.

What is your favourite restaurant/café/bar in Sydney right now?

Aalia (A two-hatted fine dining Middle Eastern restaurant in Sydney’s Martin Place).

Name a venue you know you will always be treated to first-class seafood?

Elkano in Getaria, Spain

What is your number one type of seafood to eat and/or prepare. Why?

I love King George Whiting; it is a fish without peer and the diversity of what can be achieved with one single fish is truly remarkable. My death row meal and the way to cook it is crumbed King George Whiting cooked in a pan, not deep fryer. Heaven…

Josh says the vegan menu at Eleven Madison Park in New York is one of the most delicious meals he's ever had

Josh says the vegan menu at Eleven Madison Park in New York is one of the most delicious meals he’s ever had

What is an ingredient you wish more people cooked with? Why?

Vegetables. I feel more people need to stop thinking of them as the accompaniment and more the main attraction. Especially during spring. Morels, asparagus, artichokes, peas and broad beans. It’s literally a chef’s paradise right now.

What is the most underrated hole-in-the-wall spot you’ve stumbled upon this year?

I visited a small Korean deli, Yangga Korean Deli, at Chatswood Chase a couple of weeks ago and loved the quality and ease of access to some really delicious tasting condiments, that made it really easy to cook the family something special.

What’s the best meal you’ve had this year?

Hands down it was the vegan menu at Eleven Madison Park in New York. It’s one of the most delicious meals I’ve ever had.

Name a dining spot you visited on a recent holiday that really had an impact on you? 

Copenhagen continues to be a beacon of inspiration and on a recent trip this year I had a beautiful and thoughtful meal prepared for me at Jatak by Jonathan Tam.

What makes a truly fantastic restaurant in 2025?

Transparency and authenticity.

Josh visited a small Korean deli, Yangga Korean Deli, at Chatswood Chase a couple of weeks ago and loved the quality and ease of access to some delicious condiments

Josh visited a small Korean deli, Yangga Korean Deli, at Chatswood Chase a couple of weeks ago and loved the quality and ease of access to some delicious condiments

What is a neighbourhood favourite venue you will continue to visit for years to come?

Sean’s in Bondi.

What’s a dish/project of yours that you’re really excited about right now?

Coral Trout Liver Banoffee Pie.

What excited you about being a part of Pair’d Festival for the first time this year?

I’m excited to explore the region’s wineries. It’s some of the best wine in the country, and it’s always incredible to see how a perfect wine pairing can elevate a dish. It’s also makes for stunning scenery, so I’m excited to explore and see all of the region’s natural beauty. 

It’s exciting to be visiting and cooking in the Margaret River Region. The quality and diversity of seafood in this part of the world is incredible. Seeing my old mate Anthony Hesslewood of Revolutionary Fisheries will be a real highlight and I’m looking forward to showcasing his catch .

Where can festivalgoers find you?

I’ll be cooking at Voyager Estate for my event, Voyager By Sea, but outside of that you’ll probably catch me exploring events such as the New Wave Gathering and The Grand Tasting.

Aalia, a two-hatted fine dining Middle Eastern restaurant in Sydney's Martin Place, is Josh's favourite restaurant at the moment

Aalia, a two-hatted fine dining Middle Eastern restaurant in Sydney’s Martin Place, is Josh’s favourite restaurant at the moment 

What are you most looking forward to in this year’s event lineup?

I am excited to try the Pair’d Snack Bar at the New Wave Gathering, it will be run by WA’s Chef of the Year, Blaze Young, and WA’s Emerging Chef of the Year, Drew Dawson. It’s always nice to see what emerging young chefs have to offer, and I’m interested in seeing what type of snacks they’ll be coming up with to pair with the ‘next gen wines’ at the event.

I love the collaborative spirit of the program. There’s such a strong mix of local and international talent, and I think the cross-pollination of ideas and approaches is what makes events like Pair’d so dynamic. Collaborating with Nathan Outlaw, a British seafood Michelin Starred chef at a top winery venue like Voyager is exciting.

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