logo
EXCLUSIVE Supermodel Tyra Banks reveals why she moved to Australia as she launches upmarket ice cream store in Sydney

EXCLUSIVE Supermodel Tyra Banks reveals why she moved to Australia as she launches upmarket ice cream store in Sydney

Daily Mail​19-06-2025
Tyra Banks has officially unveiled her dream project in Australia – launching her first-ever SMiZE & DREAM ice cream store in the heart of Sydney 's Darling Harbour.
In an exclusive interview with Daily Mail Australia, the American supermodel-turned-entrepreneur revealed she fell head over heels for the Harbour City after visiting regularly for over a year while producing ice cream for a cruise line account.
'I was coming for about a year and a half and just fell in love with it,' she said. 'And I said, should we make this move? And here we are.'
The 51-year-old said Sydney's relaxed charm and community energy helped seal the decision to base her global business Down Under, with one spot standing out above all others.
'I love Darling Harbour because of this park. Tumbalong Park is magical,' she said, adding that even before her shop opened, she and her family would spend their weekends there.
'I have friends that live an hour and a half away and on the weekends they drive here just to go to the water and put their feet in with the kids.'
'There's a playground for older kids, one for younger kids, Darling Square nearby, the harbour – it just felt natural.'
Tyra's passion for the brand is personal, down to the flavours themselves. When asked about her favourite scoop, she didn't hesitate.
'My favourite flavour is called Tyra's Favourite – very creative, isn't it?' she laughed.
The flavour features salted sweet cream with butter-roasted pecans and a thick, savoury caramel butter swirl.
'It's not your traditional ice cream taste – it has this surprising, rich sensation in the mouth,' she said.
She also teased a potential first celebrity collaboration, revealing a well-known Aussie star is already in talks.
'I have a very good friend – she's coming today – and we've been talking about doing a collab,' she revealed.
'She's very known here, so I'm touched that she wants to do something. I think she'll be the first, hopefully.'
Beyond ice cream, the SMiZE & DREAM founder wants the business to stand for something bigger – encouraging others, especially women, to reinvent themselves no matter their age.
'It's never too late,' she said, when asked what advice she had for women starting over.
'But we have to know our stuff. Unfortunately, women – we have to be better. We have to be smarter. We have to know more.'
Her message was firm and inspiring: 'Just go deep, study hard, walk into that room head held high. You're going to hear 'no's – but one day you're going to get that 'yes'. And you just have to be ready for it.'
Previously speaking to Daily Mail Australia, the former America's Next Top Model host revealed that she has embraced the Aussie lifestyle fully – and says even her mother can't believe they live here now.
'Australia's not real to Americans,' she said. 'I know you guys, this is where you're from, but this is like fantasy land.'
She's swapped designer boutiques for shopping sprees at Kmart and lazy weekends in the park.
Previously speaking to Daily Mail Australia, the former America's Next Top Model host revealed that she has embraced the Aussie lifestyle fully – and says even her mother can't believe they live here now
'I went the other day and bought stuff for our kitchen,' she laughed. 'Kmart here is fancy! Where's the cheque? This is ridiculous—I just keep talking about it!'
Tyra hasn't ruled out returning to television – and this time, it could be in Australia.
'I think I'm going to go back to do some TV,' she teased. 'I might even do stuff here – morning shows, hosting, something. When I do, it's going to feel like home.'
She admitted that after years in front of the camera, it's being a businesswoman that's truly tested her.
'I used to think, 'Oh, I'm so stressed with all these TV shows,' she said.
'But that is nothing compared to being an entrepreneur. When I go back to TV, it'll actually feel relaxing!'
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Rita Wrote a Letter: Paul Kelly's sequel to How to Make Gravy is an affectionate goodbye to Joe
Rita Wrote a Letter: Paul Kelly's sequel to How to Make Gravy is an affectionate goodbye to Joe

The Guardian

timean hour ago

  • The Guardian

Rita Wrote a Letter: Paul Kelly's sequel to How to Make Gravy is an affectionate goodbye to Joe

'She's the one to save me,' errant protagonist Joe declares of Rita, his longsuffering partner and unpaid therapist, in the prison letter that forms the lyrics of Paul Kelly's 1996 single How to Make Gravy. The perennial Christmas classic was recently voted the ninth best Australian song of all time. Almost 30 years after he wrote it, Kelly has released a sequel, Rita Wrote a Letter, in which we finally learn what became of Rita while Joe was in jail: she wised up and moved on. Last year, Kelly told Guardian Australia, 'I have imagined, from time to time, that the protagonists of To Her Door [1987], Love Never Runs On Time [1994] and How To Make Gravy [1996] could be the same guy but I'm not definite about that.' Regardless of their identity, his knack of portraying the hapless underdog – plagued by bad timing and missed chances – has captured the public's imagination and his own; Kelly has clearly been unable to resist revisiting Joe. The recipient of Joe's letter in How to Make Gravy was Dan, the brother Joe feared might have designs on Rita. In the song, Joe quickly apologises and blames his overactive imagination on his jealousy, but – spoiler alert – it turns out he was right. Despite the angst (or maybe because of it), How to Make Gravy became the soundtrack to many a dreaded holiday season drive or a simmering turkey lunch. Last year, the song spawned a film – the first feature film commissioned by streaming platform Binge, with Daniel Henshaw as Joe and Agathe Rousselle as Rita. This week, in some inspired marketing, a death notice for Joe was published in The Age. Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning We might have imagined that Rita Wrote a Letter would take the form of a 'Dear John' missive, but Rita only gets eight lines and this new song is still very much from Joe's perspective. 'You hear Rita's voice loud and clear, but Joe talks even more. I couldn't shut him up,' Kelly admits. Upon his release from jail, Joe finds a job as a dish pig, sleeping in the spare room of a relative, Mary. He takes some pleasure in honest grunt work, but the old malaise still lies beneath: 'The day I walked out of prison / I knew that I was still in stir …' Musically, the nostalgia is as thick as Joe's gravy, with exactly the right amount of seasoning. Built over a 50s rhythm and blues piano line, which nephew Dan Kelly came up with, the verse melody has a ghost of the original song, and there's the odd familiar guitar flourish that seems to be a wink. Kelly calls Rita Wrote a Letter a 'black comedy', a sentiment that's underscored by the upbeat, stabbing tempo (reminiscent of his 1987 single Dumb Things). Kelly's obvious affection for Joe is echoed in the video, set in a St Kilda home with shabby furniture that's seen better days. Justine Clarke (Kelly's longtime friend and collaborator) plays Rita with a resigned smile. If Joe will be around to haunt her forever, as he promises, she's made her peace with it. As the lyrics go: 'Joe, I gave you good chances / But half a year turned into two / You could never hold your temper / And you always made it all about you.' Selfishness, particularly around heroin use, has popped up in Kelly's songs before, most notably in 1989's Careless ('How many times did you call my name / Knock at the door but you couldn't get in?'). In Rita Wrote a Letter, his protagonist caves in once more – this time, fatally: 'One day I went to see an old friend / And I brought a little package home / For old times' sake sweet oblivion / But some things you shouldn't do alone.' Joe, it's revealed, is writing this new song from 'six foot down and under the clay', which explains the obit and puts paid to any further pen-pal activity. Over the fade-out, there's a ghostly throwback to How to Make Gravy: 'I didn't mean to say that / It's just my mind, it plays up / multiplies each matter …' As teasers for new albums go, Rita Wrote a Letter is a poignant one. Kelly's forthcoming LP, Seventy, is released in November and has themes of 'taking stock and celebrating continuity'. The artwork features a photograph of 70-year-old Kelly on the front and a portrait from 1988 on the rear. His most enduring protagonist may now be dead, but Kelly's creative spirit is more alive than ever.

The corner bakery with the BEST hot sauce you'll ever taste + Byron Bay's adults-only secret and Australia's bougiest travel trackies: THE DETOUR
The corner bakery with the BEST hot sauce you'll ever taste + Byron Bay's adults-only secret and Australia's bougiest travel trackies: THE DETOUR

Daily Mail​

timean hour ago

  • Daily Mail​

The corner bakery with the BEST hot sauce you'll ever taste + Byron Bay's adults-only secret and Australia's bougiest travel trackies: THE DETOUR

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. Note: The views, experiences and opinions expressed in this article are solely my own. This content is not sponsored in any way. I went to a bakery this week… except it wasn't just a bakery. Guildford's beloved Yum Yum Bakery has been a Western Sydney institution for more than three decades - a Lebanese classic-maker that's as much about community as it is about carbs. Founded in 1989 by Lebanese refugee Toufic Haddad, it began as a humble neighbourhood spot, serving handmade breakfasts to the area's growing migrant community. These days, Toufic's son Najib runs the show, still using many of the original recipes, baking techniques, and even the hand-built masonry oven. And now, there's a second outpost - tucked on a quiet Concord corner, just 20 minutes from Sydney's CBD - and of course, I had to see what all the fuss was about. Verdict? It's up there with the best Lebanese food I've had in Sydney - and the best hot sauce I've ever tasted, full stop. The new venue radiates the same warmth, flavour and familiarity as the original (with a cracking soundtrack to match). Locals pack the tables, which in turn groan under the weight of steaming flatbreads, fresh juices and platters of tender meats. You'll still find the soulful staples - like awarma and egg manoush (once crowned Sydney's best eggs by Manu Feildel) - but also clever twists on the classics including lamb shawarma tacos and halloumi spring rolls drizzled with honey. Manager George (who is a social star in his own right) says these are weekday hits, while generous brunch plates (scrambled eggs with foul (ful), labneh, halloumi, mixed veg, and oven-baked bread) reign supreme on weekends. Other must-orders? Falafel nachos, labneh bruschetta, the mixed chicken-and-shawarma plate, and spiced cauliflower bites. But for me, the chilli sauce stole the show. The recipe's a tightly guarded secret, and they're not bottling it - yet - but judging by the number of 'can I take this home?' requests, I'm far from alone in my obsession. This place is special. Make the trip. And to the locals - sorry for spilling the secret. But for me, the chilli sauce (pictured left) stole the show. The recipe's a tightly guarded secret, and they're not bottling it - yet - but judging by the number of 'can I take this home?' requests, I'm far from alone in my obsession Byron Bay 's 'best kept secret' Couples and solo travellers can quite literally 'hide' away at Byron Bay's newest boutique hotel. Hide is Byron's strictly adults-only retreat tucked away just minutes from the main beach and café strip - but you'd never know it. Despite being right at the heart and bustle of it all, this getaway feels a world away - a concept that was intentional from the get-go. This is why it's been dubbed the town's 'best kept secret'... for now. You didn't hear it from us. Thoughtfully quiet, intimate and restorative, Hide was designed by architect John Burgess to hero three elements: barefoot luxury, calming minimalism and deeply personal customer service. During their stay, guests have access to the Wellness Bathhouse on-site - a private recovery zone with a heated magnesium mineral pool, outdoor spa, infrared sauna and ice bath. And back inside, it's the detail game that'll win your heart. Imagine: king beds swathed in premium Cultiver linen (the sort you'll want to take home), fancy Salus bath products, fabulous minibars, speedy WiFi, plus private entrances and keyless access. Rooms start at $319 a night, but you get options like The Canopy (treetop outlook incoming) and The Soak (an outdoor bath = romance unlocked). The buzz? First class. Just ask the guest who left this glowing review: 'If I could give this 100 stars I would,' she wrote. 'Absolutely loved this place. It's been beautifully renovated to the highest of standards, [it has] the most beautiful high-end facilities and the staff are so friendly and welcoming. 'You will not regret it.' Opera Bar's new chapter Step aside Taylor Swift, Sydney's Opera Bar is having its own reinvention era week with the announcement of new management after 24 years. Having spent the past couple of decades with Solotel and Matt Moran at the helm, Opera Bar will change hands to Applejack Hospitality (The Butler, The Botanist, Taphouse) in mid-September. The group will take over next door's House Canteen in November and refurbishments on both venues will begin in 2026 once summer ends. 'We're thrilled to have appointed Applejack Hospitality to run the Opera House's popular harbourside venues, Opera Bar and House Canteen, for the next 10 years,' Sydney Opera House Chief Customer Officer, Jade McKellar said. 'We were delighted by the exceptional standard of the submissions received, with Applejack's detailing a compelling, vibrant vision for this community space that thousands of locals and visitors enjoy every year.' Applejack Co-founders, Ben Carroll and Hamish Watts, said they were both 'humbled and inspired' to be entrusted with the venues. And it wasn't an easy win for the group; a comprehensive (and competitive) tender process began back in September 2024. 'A dream come true,' Carroll and Watts said. 'A new era is here.' Australia's first floating bathhouse Hold onto your bathrobes: Australia officially has its first 'floating' bathhouse, and yes - it's just as dreamy as you imagined. Sat on a lake's edge in the heart of Tamborine Mountain in the Gold Coast Hinterland, SOL Elements resembles a 'floating' circular structure designed to merge with nature's surroundings. The unique concept was envisioned by husband-and-wife duo, Russell and Shae Raven, who wanted to create 'a genuine retreat from the hustle and bustle of everyday life'. Inside guests will find the Earth Suite and Botanical Scrub Bar where they'll begin their 'journey' with an indulgent cleansing ritual. Here there are 111 hand-carved bowls sat upon an ironbark slab and guests can craft their very own organic body scrub with ingredients like Australian sea salt, raw brown sugar, ground coffee and chamomile flower. Also on offer are three outdoor communal magnesium thermal pools heated to 38 degrees, two cold plunges at 12 degrees and two bookable magnesium float caves infused with 39 per cent salt. There is also a cedar wood sauna offering a glass-faced lookout perched over the lake, a 'silent' steam room and a Himalayan salt cave. There are two secluded suites - one dog-friendly - where you and your crew can soak in a mineral bath on your very own balcony, or laze in the indoor sauna or ice bath as you take in the panoramic lake views. It doesn't stop there, Alchemy Spa Rituals are on offer for those wishing to upgrade their day with a treatment - think hot stone massages, aromatherapy, facials and scalp massage. 'This has been four years in the making - a journey filled with challenges, breakthroughs, tears and laughter,' Russell said. 'Every detail has been considered, every element crafted with intention, to create something we believe hasn't been seen before in the Australian wellness space.' Sign us up, please and thank you. Australia's bougiest loungewear? Trackies - but make it Bond-level bougie. Your next 'travel set' just levelled up in a way nobody saw coming. Renowned luxury tailor Miles Wharton has announced what could be the most elite 'tracksuit' yet in partnership with premium bourbon label Woodford Reserv e. Enter, the 'Traxedo'. Designed especially for men, the (ahem) $2,000 custom design comes in the form of a tailored two-piece tuxedo tracksuit that blends tailored craftsmanship with the comfort of loungewear. Picture it: super-soft wool jersey, whiskey-hued Dormeuil fabric, a shawl lapel jacket and elasticated drawstring trousers - hello, red carpet at the airport. Renowned luxury tailor Miles Wharton has announced what could be the most elite 'tracksuit' yet in partnership with premium bourbon label Woodford Reserve Those who wish to treat themselves will have to move fast, with a hyper-exclusive run of the looks available via made-to-measure appointments at The Bespoke Corner boutiques in Sydney and Melbourne from Wednesday 20 August. 'The Traxedo is a one-of-a-kind piece we've never attempted before, blending the precision of bespoke tailoring we at The Bespoke Corner are known for, with the ease of loungewear,' Miles said. As it turns out, everyone wants a piece. The high-end buy has already attracted men of all ages (and tax brackets) who are jumping at the chance to lounge like a CEO. Two minutes with: Celebrity chef and restaurateur Luke Nguyen Australian-Vietnamese superstar Luke Nguyen, of Botanic House, Red Lantern and Fat Noodle, shares some of his top cooking tips and what the 'perfect meal' looks like: 1. What's the dish that has been on your menu the longest - and why do you think it resonates so strongly with diners? The Masterstock Chicken has been a signature across many of my menus - and for good reason. It's built on tradition, with a deeply aromatic broth that's slowly layered over time. It's a dish that feels familiar yet refined, humble yet powerful. Diners connect with it because it's comfort food at its core - elevated with care, balance, and technique. At Botanic House it has quietly become a guest favourite - and it's all in the sauce. We prepare the stock in-house, layering flavour upon flavour with every batch. What looks like a humble dish ends up being one of the most requested, thanks to its rich depth and comforting familiarity. 2. Do you have a go-to hack or shortcut in the kitchen that home cooks would be surprised by? Absolutely - get the sauce right, and you've already set the ground for success. Whether it's a punchy nuoc cham, a deep aromatic masterstock, or a silky curry base, sauce is the soul of the dish. It ties everything together, adds depth, and transforms even the simplest ingredients. Spend time mastering your base sauces - the rest falls into place. 3. What does a 'perfect meal' look like to you? I've always believed that food is meant to be shared. In Vietnamese culture, the dining table is where connection happens - where stories are told, laughter is exchanged, and bonds are strengthened. For me, the most memorable meals aren't just about flavour, but about the people you share them with. 4. What's one underrated ingredient you love to work with that you think more home cooks should try? Lemongrass. It's bright, citrusy, and full of personality - perfect for marinades, broths, or stir-fries. It's often underestimated, but just a few stalks can transform an entire dish. My time in France taught me refinement - in flavour, in plating, and in technique. I've blended those lessons with my Vietnamese roots, creating a style that respects heritage while embracing new ideas. That balance of tradition and evolution runs through everything I cook. Not balancing the core flavours - sweet, salty, sour, spicy. In Vietnamese cuisine, everything is about harmony. Once you learn to taste and tweak these elements, your food will become instantly more vibrant.

Rosie O'Donnell fans react to her slimmed down figure
Rosie O'Donnell fans react to her slimmed down figure

Daily Mail​

time3 hours ago

  • Daily Mail​

Rosie O'Donnell fans react to her slimmed down figure

Rosie O'Donnell is marveling at the slimmed down figure she has achieved with the help of weight loss drug Mounjaro. The former talk show host, 63, has been taking the drug since late 2022, yet remains in disbelief over how far she has come. In her latest Instagram post, Rosie revealed she is now a size 12 - and praised the drug as a 'life saver'. Rosie showed off her dramatic results as she went shopping for a new travel outfit, her slimmed down body on display in a fitted black track suit. 'ok so went shopping to but a comfy lounge wear outfit for my 22 hour flight to Australia- was undecided as i cant see myself in this new smaller body- cam n robin took this photo of me in the dressing room - i am shocked im a 12 - #mounjaro is a life saver,' she gushed in the caption. Fans were equally impressed in the comments, with one merely stating 'WOW' (along with a few emojis) in response to the picture. Kristin Chenoweth also chimed in, writing: 'You look amazing!' Another wrote: 'It is a life changing med! Not only does it help you lose weight but decreases the inflammation in your body so you feel so much better. Rosie - you look great and hope you feel great too!!' One complimented her: ''I've been needing this for years but my insurance won't cover it. You look awesome-although your Beautiful soul shines through in ANY body.' Mounjaro 'is an injectable prescription medicine that is used along with diet and exercise to improve blood sugar (glucose) in adults with type 2 diabetes mellitus,' per the official website. Back in March of this year, O'Donnell talked about her 'shocking' new size after taking the medication. In a TikTok video uploaded at the time, she explained to her followers: 'I am on Mounjaro for my diabetes and one of the side effects is you lose weight. 'But [the weight loss] is also because I had a chef for over two years in Los Angeles and I don't have a chef now. It's me cooking for [my child] Clay and me.' The TV personality then recalled how she went to a clothing store in Dublin and revealed she was a size large after previously wearing sizes XL or XXL. 'I find it shocking. I really do. I find it completely shocking,' the mom-of-five expressed. Being on Mounjaro has not only aided her in losing weight, but has made her feel 'healthier' and she is also 'sleeping better.' Back in January 2023, Rosie revealed she had been prescribed the medication and credited it with helping her drop 10 pounds during the holiday season. While taking her child to school, the star explained on TikTok: 'I need to let you know I've lost 10lbs since Christmas.' She added that she had been taking Mounjaro after a fan commented, 'You can't drop a bomb like that and not tell us HOW???' Rosie stated, 'Okay, so like two months ago, my doctor put me on... not Ozempic, Mounjaro? Something like that, and Repath.' She added, 'One I do every other week, and one I do once a week. And that and on Christmas, I stopped drinking anything except water.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store