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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I spent years living onSydney‘s sparkling northern beaches and consider myself fairly well-versed in the back streets, short cuts and gems stretching from Manly to Palm Beach.
So you can imagine my surprise when I stumbled upon a brand new, impossibly dreamy restaurant tucked on the corner of one of my old short cut routes on the border of Mona Vale and Terrey Hills: McCarrs General Store & Restaurant.
Not only that – it’s quickly become one of my favourite finds of 2025.
Why? McCarrs delivers exactly what we’re so often searching for in a local haunt: plenty of space, family-friendly indoor-outdoor dining, fire pits, great service, an in-house bakery and fairy lights draped over the expansive courtyard.
To top it off, the general store – a converted shipping container open daily from 6.30am – 1pm – is stocked with carefully chosen market produce, pantry staples and fresh flowers.
Doubling as a café and bakery, it’s already a hit with cyclists and brunch-goers thanks to its house-made bread, seasonal cakes, pastries and top-tier coffee.
I stumbled upon a brand new, impossibly dreamy restaurant tucked on the corner of one of my old short cut routes on the border of Mona Vale and Terrey Hills: McCarrs General Store & Restaurant
After trying the divine scallops I couldn’t go past the perfectly al dente tagliatelle with market prawns and chilli, and a woodfired pepperoni pizza drizzled with local honey and chilli – my dream combo
To top it off, the general store – a converted shipping container open daily from 6.30am – 1pm – is stocked with carefully chosen market produce, pantry staples and fresh flowers
Up in the white-panelled farmhouse sits the restaurant, open from 11.30am to 3pm for lunch and 4pm until late for dinner.
The menu focuses on seasonal fare with a Mediterranean twist, and every element, from the wine list to the cocktails, champions small producers with sustainable practices.
They also hero native and home grown ingredients – so local that the team even encourages those nearby to bring in their backyard produce.
On my visit this past weekend, I started with warm Berkelo bread (husband and wife owners Tom and Claudia Eadie founded Berkelo Bakery before its acquisition by Sonoma earlier this year), grilled scallops with Champagne sauce and giant Toolunka Creek olives.
For mains, I couldn’t go past the perfectly al dente tagliatelle with market prawns, and a woodfired pepperoni pizza drizzled with local honey and chilli – my dream combo.
Local nods weave through the menu, from garden greens picked straight from the yard to native pepper sauces, saltbush and house-made passata.
‘We believe in honest cooking, keeping our ingredients as close to their natural state as possible. We use a lot of herbs from our own garden and try to source the best ingredients where possible,’ Claudia says.
The cocktail list deserves its own mention. My pick? The orange myrtle spritz – a little slice of Italy with a glorious Aussie twist of lemon myrtle tea.
They also hero native and home grown ingredients – so local that the team even encourages those nearby to bring in their backyard produce
The menu focuses on seasonal fare with a Mediterranean twist, and every element, from the wine list to the cocktails, champions small producers with sustainable practices
Dinner turns things up a notch with dishes like leek and ricotta ravioli in butter and sage, or grass-fed steak with native pepper sauce. And when the temperature drops, a potato pizza by the fire pit is a must.
Tom sums it up best:
‘We’re captivated by the natural beauty of McCarrs Creek.
‘Having grown up in the area, it feels natural to be cooking and supporting our local community. The space has an effortless charm – tucked away from the hustle and bustle of the city.
‘There’s a deep sense of pride in serving honest, good food here.’
And he’s right. For a venue not too far from the city, McCarrs feels worlds away – in the very best way.
Local nods weave through the menu, from garden greens picked straight from the yard to native pepper sauces, saltbush and house-made passata
Doubling as a café and bakery, this area is already a hit with cyclists and brunch-goers thanks to its house-made bread, seasonal cakes, pastries and top-tier coffee
A bottomless fiesta in Bondi
If you’re searching for Sydney’s next must-try bottomless lunch, Iberica in Bondi delivers a Spanish escape without the airfare.
Every Saturday from 12 to 3pm, guests can indulge in six shared dishes and free-flowing sparkling, white and red wine, plus classic red sangria for $99 per person.
The venue won’t disappoint either, with the terracotta decor designed to transport diners straight to Spain’s Balearic coast, complete with sunlit interiors and a laid-back Mediterranean vibe.
The feast begins with marinated olives and rustic bread served alongside a melting truffle butter candle (which is certainly a more fun way to heat it).
If you’re searching for Sydney’s next must-try bottomless lunch, Iberica in Bondi delivers a Spanish escape without the airfare
Every Saturday from 12 to 3pm, guests can indulge in six shared dishes and free-flowing sparkling, white and red wine, plus classic red sangria for $99 per person
It’s then followed by fried Spanish chilli peppers and the undisputed highlight – chorizo sausages with cider reduction and caramelised onion, which tastes weirdly as good as it sounds.
Next, brought out on a sizzling carbon steel plate is the main course: a golden seafood paella with green salsa and charred lemon, paired with crispy potatoes in brava sauce.
For those who aren’t a big fan of wine, or just prefer the finer things in life, the $35 cocktail upgrade is a must, with Aperol spritz, margaritas and espresso martinis flowing alongside the delicious food.
With its authentic flavours, endless drinks and breezy coastal setting, this is a great way to toast the weekend.
Brought out on a sizzling carbon steel plate is the main course: a golden seafood paella with green salsa and charred lemon, paired with crispy potatoes in brava sauce
The Southern Ocean Lodge is one to watch
For obvious reasons (just look at it), this spectacular hotel has taken home yet another accolade.
Ahead of The World’s 50 Best Hotels 2025, Kangaroo Island’s Southern Ocean Lodge has been named the American Express Travel One To Watch – an honour given to a rising-star hotel making waves globally.
Recognised as a future contender for the top 50 list, the award marks a well-earned comeback for the lodge, rebuilt after being destroyed in the 2020 bushfires.
Now reborn on its rugged SA coastline, the property has been reimagined by owners James and Hayley Baillie with original architect and local talent, Max Pritchard.
The result? Floor-to-ceiling ocean views looking over the limestone cliffs, and understated luxury inspired by the island’s wilderness.
‘Southern Ocean Lodge is a truly special property, with an inspiring and heartfelt story,’ said The World’s 50 Best Hotels head of content, Emma Sleight.
The lodge’s 25 suites pay tribute to Kangaroo Island’s maritime history, while its eco credentials – from solar power and rainwater capture to 45,000 native plantings – set a new standard for sustainable luxury.
For obvious reasons (just look at it), this spectacular hotel has taken home yet another accolade
Ahead of The World’s 50 Best Hotels 2025, Kangaroo Island’s Southern Ocean Lodge has been named the American Express Travel One To Watch – an honour given to a rising-star hotel making waves globally
Presenting: The best olive oil EVER
Anyone who knows me knows I’m an unapologetic olive oil addict.
So the launch of Olivetta, Australia’s first luxury olive oil brand, was music to my ears.
Sourced from Greece, South Africa and Australia, Olivetta’s small-batch, cold-pressed oils are pure, natural and hand-crafted with minimal processing.
The result? Serious depth of flavour.
Beyond the classic blend, there are bold infusions like basil, lime, chilli – and even white chocolate (don’t knock it until you’ve drizzled it over vanilla ice cream!).
The bottles are as stunning as the oil inside. Inspired by ancient clay vessels, they’re embossed with intricate mosaics and finished in deep green, black and white.
The launch of Olivetta , Australia’s first luxury olive oil brand, was music to my ears
Founder Karl Schuster, an Aussie entrepreneur and certified olive oil ‘master’, grew up helping harvest his family’s grove in Methoni, Greece – an experience that sparked a lifelong passion for the craft.
‘Olivetta’s oil is pure, small batch and cold pressed – put simply it’s liquid gold,’ he says.
The flagship store opens soon at the new Sydney Fish Market, promising a sensory deep-dive into all things olive oil – from custom mosaics and hand-tiled floors to expert-led tastings.
It’ll cost you though. At $28 for 250mL, go easy on the pour (if you can!).
Product of the week: A glass air fryer
I only wish I made the switch earlier.
As a diehard air fryer devotee (I use mine three to four times a week), the chatter about chemical coatings shedding into food had me on the hunt for a safer alternative – and I’ve found it.
You can never be too safe these days, right?
The Grafton Home Goods 6.5 L glass air fryer from Temple & Websteris a total game-changer.
With a 4.8-star rating (and a decent $119.99 price tag) it’s not just healthier… it’s better in every way.
As a diehard air fryer devotee (I use mine three to four times a week), the chatter about chemical coatings shedding into food had me on the hunt for a safer alternative – and I’ve found it
Left, my favourite Vietnamese-style spring roll salad. Right, delicious apple and sage sausage rolls
The clear glass bowl lets you actually see your food as it cooks (no more guesswork), while the digital touch screen and rapid heat-up make cooking effortless.
It’s also easy to clean and includes a mesh tray, heatproof mat and variable temperature control from 40°C to 200°C.
Did I mention how GREAT it is to see your food as it cooks?
To inspire you, here’s a list of my very favourite recipes to cook in this glorious gadget at the moment: Chicken rissoles, apple and sage sausage rolls, salmon fillets,chicken breast fillets, Vietnamese-style spring roll salad and these uber-easy high protein pin wheels.
Happy frying!
Dine (and drink) like a chef: Tiffany Jones shares her favourite off-duty spots
Crystalbrook Byron has welcomed Tiffany Jones as its new Executive Chef, bringing more than 30 years of experience across some of Australia’s most acclaimed restaurants.Jones’s arrival signals an exciting new chapter for Forest Byron Bay, the resort’s signature restaurant. Here she shares her go-to dining hot spots – and some handy cooking tips.
What is your favourite restaurant/café/bar in Australia right now?
Sixpenny in Stanmore. The team there under chef Tony Skiff have an interesting approach with their use of fermentation, ageing, and koji-based seasonings are central to the menu. Very clever cooking.
What is your number one type of food to eat and/or prepare?
Mushrooms. The variety and versatility for both vegan/vegetarian and meat dishes alike is endless. They bring a beautiful earthy umami to dishes. My current favourite meal to prepare at Forest is our lion’s mane mushroom terrine – the strips of roasted lion’s mane mushroom bound into a mushroom farce look like a meat based terrine but is in fact vegan, so it’s a very surprising dish.
What is an ingredient you wish more people cooked with?
Native Vincotto. It is underrated in its use in both sweet and savory cooking. I’m currently obsessed with some locally made bunya cone, pandanus and sea kelp versions that are the highlights in some of our current dishes. They are made based on seasonal local native ingredients by Peter Hardwick and really lend their flavors to seafood, game meats and desserts.
What is an easy marinade/seasoning you swear by for bringing a bit of luxury to a dish at home?
A simple roasted garlic and smoked paprika paste will bring out the best in anything from a sweet potato through to a nice piece of beef tri tip.
What is the most underrated hole-in-the-wall spot you’ve stumbled upon this year?
HOME – a bakery/café in Alstonville. They have gorgeous homemade cakes and pastries that have some classics and modern twists across both savoury and pastry.
What’s the best meal you’ve had this year?
Freshly caught southern rock lobster with a mandarin verjuice dressing and yarrow salad on the BBQ at my mum’s house after a recent trip home to South Australia. All the vegetables and herbs came from Mum’s garden!
Pictured, Jones’s grilled king prawns withLillicut capers, lemon, green olives, pickled green chillis and brown butter
Name a dining spot you visited on a recent holiday that really had an impact on you?
The Farm Eatery at Pheasant Farm in SA. We had a beautiful produce-driven lunch that celebrated all things Barossa and championed South Australian produce.
What makes a truly fantastic restaurant in 2025?
In 2025 a good restaurant needs to have a delicate balance of creativity alongside mindfulness in the approach to local ingredients and supporting local producers. Hyper-seasonal menus, sourcing ingredients locally and adjusting offerings on a regular basis to keep guests interested all help venues stand out.
What is a neighbourhood favourite venue you will continue to visit for years to come?
Capiche Restaurant in Ballina.We discovered Capiche after just moving here and they have delicious fresh modern Italian fare with cracking wood fired pizzas using an array of local ingredients. We return on a regular basis and it’s somewhere we will go for years to come.
What’s a dish/project of yours that you’re really excited about right now?
Forest is about to head into our spring/summer menus which is my favorite time of the year due to the abundance of local ingredients that come to life in the warmer weather. Looking forward to watching it all unfold in the coming weeks as all of our new ideas roll out.
