A tiny family-run pizzeria in suburban Melbourne has been named the best pizza in Australia and placed 28th in the world at the 50 Top Pizza World Awards held in Naples.
SHOP225, a hole-in-the-wall restaurant in Pascoe Vale founded by Lorenzo Tron, was selected from a field of more than 1,000 contenders in a mystery-shopper style evaluation. Tron accepted the award in Naples and credited the win to his team, families and customers, saying the recognition in the birthplace of pizza was "something I could only dream of" when the shop began.
SHOP225’s menu is anchored by a classic margherita but the restaurant has gained attention for inclusive offerings and strict dietary accreditation. It was the first pizzeria in Australia accredited by Coeliac Australia and remains among the few establishments able to cater broadly for gluten-free and vegan diets, a development the founder said came from his family’s own dietary needs. The venue also picked up Best Customer Satisfaction in the Asia-Pacific earlier this year and earned two stars at the Guida Chef Di Pizza Stellato in Napoli.
Tron declined to disclose a secret recipe but emphasized fundamentals: "Simple, quality dough, tomatoes, and mozzarella are the basis of a perfect pizza — plus a lot of love," he said. The team does not know when or who the judges were during the anonymous assessment, or what was ordered at the time of the visit.
In regional New South Wales, construction is underway on what Taronga Conservation Society Australia is describing as the largest development in the history of Taronga Western Plains Zoo. The Serengeti Resort in Dubbo will cover 55 hectares and recreate an African-style savannah where giraffes, rhinos, zebras and antelope will roam near guest accommodation.
Designs for the resort emphasise front-row wildlife viewing, with lodging and a central hub that will include an infinity pool, restaurant and event facilities sited to maximise animal sightlines. Taronga says the project aims both to boost overnight visitation and to create a sustainable revenue stream that can be reinvested into conservation, research and education. The society expects the development to double overnight stays at the zoo and to help position Dubbo as a multi-day wildlife destination.
Back in Sydney, the Dry Dock Public House and Dining Room in Balmain has reopened after an extensive renovation that its operators say preserves the pub’s heritage while broadening its appeal. Dating to 1855 as the watering hole for Mort Dock workers, the venue now features distinct zones including a Public Bar, Sports Lounge, Lounge Bar and an alfresco courtyard, alongside a dedicated Dining Room described by proprietors as the venue’s "jewel."
Peninsula Hospitality, which led the restoration, appointed head chef Ben Sitton to oversee an à la carte bistro and grill with an open kitchen, oyster bar and a semi-private dining space. Early reviews of the menu highlighted dishes such as prawn cocktail, Josper-roasted Bannockburn chicken, a crumbed Rare Breed Berkshire pork cutlet and steak frites with red wine pan sauce. Peninsula co-founder James Ingram said the vision was "layered hospitality"—multiple spaces and moods under one roof—combined with seasonal food and attentive service.
Celebrity seafood chef Josh Niland, known for his work at Sydney’s Saint Peter, outlined several culinary favourites and projects for 2025 ahead of his appearance at the Pair’d Margaret River festival. Niland said his death-row meal would be crumbed King George whiting cooked in a pan rather than a deep fryer, and praised vegetables as an ingredient he wishes more home cooks would treat as the main attraction.
Niland named Aalia in Martin Place as his favourite Sydney restaurant at the moment and said the vegan tasting menu at Eleven Madison Park in New York was among the best meals he has ever had. For Pair’d, he will cook at Voyager Estate and participate in events such as the New Wave Gathering and The Grand Tasting. He said he was particularly looking forward to collaborating with British Michelin-starred chef Nathan Outlaw and reconnecting with local fishers to showcase regional seafood.
The items collected this week underscore a spread of trends in Australian food and travel: small, quality-driven hospitality operations gaining global recognition; major investments in immersive wildlife tourism; and renewed interest in neighbourhood venues that combine heritage, design and modern dining. Each development reflects a different approach to attracting visitors — from award-winning simplicity and dietary inclusivity at a suburban pizzeria to large-scale conservation-led tourism and curated dining experiences at restored local institutions and high-profile festivals.