Latest news with #TobyWilson
Daily Mail
07-05-2025
- Entertainment
- Daily Mail
Top chef names his favourite Aussie pie shop - and it's a tiny hole in the wall on a busy main road
If you're craving the ultimate Australian meat pie, a top Sydney chef says there's one place that never fails to deliver - and it's on a main road in a beachside suburb. Toby Wilson, the celebrated chef behind Taco King and Ricos Tacos, revealed his go-to lunch spot is none other than The Upper Crust, a humble pie shop on Pittwater Road that's been serving locals for decades. 'The chicken and white wine pie is absolutely the move,' Wilson told Broadsheet, calling the shop his 'childhood pie stop.' And he's not the only one obsessed. Located at 1003 Pittwater Road, Collaroy, The Upper Crust has become something of a pilgrimage site for pie lovers across Sydney - with queues snaking out the door most days and loyal fans declaring it 'the best pie shop in the whole city.' On offer is a mouthwatering menu of classics and inventive twists: steak, potato and cheese; pepper steak; chicken, avocado and brie; beef and burgundy; lamb and rosemary; even a spicy Mexican-style pie for the more adventurous. There are family-sized pies, party pies, sausage rolls, and even excellent coffee for the full lunch hit. The reviews are glowing - and often poetic. Located at 1003 Pittwater Road, Collaroy, The Upper Crust has become something of a pilgrimage site for pie lovers across Sydney - with queues snaking out the door most days and loyal fans declaring it 'the best pie shop in the whole city.' 'Just as in Greek mythology the song of the mermaids attracted sailors, the mouth-watering scent of freshly baked pie crust draws you in irresistibly,' one fan wrote. Another reviewer confessed they're not usually a fan of pies but were completely converted: 'The minced steak and Mexican pies were beyond expectations... the guy next to me told his mates 'hands down the best pie I've had in my life' - and I have to agree.' One devoted customer even declared: 'I've just walked from Dee Why across the shark-infested lagoon and back to buy my pies. It's always worth it.' Others praised the 'friendly, helpful staff' and said the crust was the reason people keep coming back - with some items selling out fast during peak hours. There's a small outdoor seating area, and one customer even received a complimentary mince pie with their order. With chefs, locals, and foodies united in praise, The Upper Crust might just be Sydney's most legendary pie stop - and worth the trip no matter where you're coming from.
Time Out
24-04-2025
- Entertainment
- Time Out
Beloved Inner Sydney pub The Norfolk has reopened with a fresh new look after a two year hiatus
It's a big week for re-launches. Just as Freda's opens up its third iteration – Bar Freda's – in an intimate two-story space in Chippo, one of the most beloved pubs in the Inner City has reopened with a fresh new 'do. Straddling the border of Redfern and Surry Hills, The Norfolk is back in a big way – this time, with neighbourhood values (and a killer ice-cream lamington) at its heart. This is all thanks to the new ownership by Sydney group Solotel, who have taken over the watering hole from Public Hospitality, following a challenging few years (to say the least). Back in 2013, Time Out Sydney described The Norfolk as 'a party pub… good at walking the fine line between scheduled activities and unstructured revelry.' And in its latest form, it's still flying that flag: with an excellent happy hour (4-6pm Mondays through Fridays), Tuesday night trivia, 'spin the wheel' every Thursday, a hefty meat raffle every Friday and a fun, welcoming vibe that will keep you long into the night. But this time, things have stepped up a notch – with an on-point cocktail menu (order the pickle Martini) and schmick, warmly lit interiors that honour the pub's Art Deco roots with a refined sense of style. 'The Norfolk has always stood for good times, great food and that sense of belonging you only get from your local,' says Marcella Guilfoyle, the pub's general manager. A neighbourhood drinking hole at its heart, the new iteration of The Norfolk hasn't cut any corners when it comes to the booze list. With a focus on local, the wine list is ever-evolving and nicely priced, and alongside the local beers (including a Norfolk-exclusive dark beer from Yulli's Brews) you'll find a carefully curated cocktail list featuring aperitivo-inspired drinks and some delicious, creative non-alc options. Honouring their 'party pub' values, The Norfolk is also serving up batch-made cocktails (including Negronis, Americanos and a perfectly zesty Tommy's Margarita) on tap, available to order by the glass or by the carafe. Reflecting the neighbourhood-focused ethos, the menu has been designed in collaboration with local businesses, and it's bloody good as a result. With Toby Wilson (executive chef and 'Chief Taco Officer' at the adjoining Ricos Tacos) at the helm, the kitchen elevates old-school pub classics, and draws on the expertise of local stalwarts to bring you the best of what Redfern has to offer. French onion dip comes with freshly baked focaccia from Good Ways Deli, and the beloved Redfern sandwich shop has also teamed up with local gelateria Ciccone and Sons for The Norfolk's signature dessert: a perfectly fluffy lamington ice-cream sandwich. Other menu highlights include the gloriously loaded chicken and gravy rolls, hearty-as-heck beef and VB party pies, and a signature house-made sausage roll that's sold by the inch ($2 per inch at happy hour). Through and through, The Norfolk is a celebration of its setting – an ode to the people and businesses that build the culture of Sydney's quirky, colourful Inner City suburbs. And don't worry, Rico's Tacos isn't going anywhere.
