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
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.
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