Rick Stein on opening a restaurant in Coogee, and what he really thinks of Aussie diners
Some celebrity chefs divide opinions, and others attract only specific audiences or generations. Yet Rick Stein seems to transcend those divides. The well-loved British chef and television figure has been part of Australia’s east coast dining culture for more than fifteen years. With frequent visits and deep local affection, he’s become almost an honorary Australian.
Stein is now preparing to energize Sydney’s summer with his trademark approach to seafood—simple, fresh, and spectacular—brought to the Eastern Suburbs. Already, he operates two thriving restaurants in New South Wales: Bannisters by the Sea in Mollymook, opened in 2009, and Bannisters Port Stephens, launched in 2018.
For years, there was no sign that Stein would expand his Australian ventures. But earlier this year, news broke that he and his wife Sarah (known as Sas) were opening a new 224-seat venue, Rick Stein at Coogee Beach, located in the new InterContinental Sydney Coogee Beach.
“The truth of it is that the two Bannisters hotels and my restaurants were taken over by Salter Brothers in October last year,” Stein says. “That was a bit of a surprise. But actually starting to work with Salter Brothers, I realised how professional they were and how much I liked working with them.”
Author’s Summary
Rick Stein, the beloved British chef, expands his Australian footprint with a major new restaurant in Coogee, continuing his long-standing culinary love affair with the country's coast.