Lightspeed Winners at the 2025 Good Food Guide Awards

Executive Chef Josh Niland continues to defy logic with what is capable with seafood. While the restaurant world had already embraced the idea of nose-to-tail cooking, not many had explored the possibilities of a similar ethos when it comes to seafood. That was, until Josh Niland pioneered his ‘scale-to-fin’ approach, utilising every available part of a fish to create something approaching alchemy.

161 Underwood St, Paddington NSW 2021
(Photo credit: Jennifer Soo)

You Beauty is about as drenched in Australiana as a place can get. An homage to the classic city corner pub, its kitchen—manned by chef Matt Stone—serves up small and large plates designed for sharing, with a few native animals thrown in for good measure.

37/39 Byron St, Bangalow NSW 2479
(Photo credit: Kenny Smith)

Gippsland produce is the beating heart of this French/Italian destination diner, brought to Warragul from the extensive hospitality pedigree of Chris and Jodie Odrowaz, and their respective partners Jess Odrowaz and Michael Clarke.

15 Palmerston St, Warragul VIC 3820
(Photo credit: Messmates)

Bar Olo brings Italy’s Piedmont region to Carlton, with a wine list leaning heavily on the North Western Italian region (although there are a few Australian wines on there too). Food is simple and casual itself, also harkening back to its Piedmont roots.

165 Nicholson St, Carlton VIC 3053
(Photo credit: Simon Schluter)

Such and Such is the younger sibling of another Canberra heavy hitter, Pilot, and like younger siblings, this one allows itself to have fun. The vibrant decor complements the menu, serving up what they describe as contemporary takes on nostalgic classics through snacks.

220 London Cct, Canberra ACT 2601
(Photo credit: Such and Such)

Located in Central Victoria, Chauncy is the product of chef Louis Naepels and sommelier Tess Murray. Born and trained in France, Naepels utilises local ingredients and treats them with dignified restraint; he lets them sing. Accompanied by whichever wine Murray recommends, diners are led through an experience worth the travel.

178 High St, Heathcote VIC 3523
(Photo credit: Grace Seow)

A familiar fixture on Surry Hills’ Crown Street, The White Horse serves up modern Australian with a Euro lean.

381 Crown St, Surry Hills NSW 2010
(Photo Credit: The White Horse)

Ona in Marrickville is your barista’s favourite cafe. Whether you’re just after a morning fix, or a flatty over brunch, or you’d like to get into the finest details of everything to do with what’s in your cup, the team at Ona sets the standard for coffee knowledge in a suburb known for its cafes.

58/60 Smith St, Marrickville NSW 2204
(Photo credit: Rhett Wyman)

Behind its Marrickville warehouse roller door, there’s only one thing you’ll find inside for certain: doilies. They’re everywhere! Everything else is up for grabs. With no set cuisine, just an idea to deliver an homage to the little pockets of culture you’ll find within Sydney’s urban sprawl, Baba’s Place is a jack of no trades, and the undisputed master of all.

20 Sloane St, Marrickville NSW 2204
(Photo credit: Flavio Brancaleone)

Presented by Nicole Buisson, Lightspeed Managing Director, ROW

Rice Fund is a charity initiative within non-profit group Soul of Chinatown. Their mission is to create aid for elderly Chinese/Asian-Australians experiencing isolation, hosting group excursions to Sydney’s Chinatown. They also accepted thousands of donations of culturally-specific groceries which are then passed onto community centres across Sydney.

Entirely dependent on donations and volunteers, Rice Fund is a separate charity initiative within the non-profit group.

(Photo credit: Yusuke Oba)

Presented by Simon Le Grand, Lightspeed Head of Product Marketing

Torquay’s Samesyn 2.0 has achieved something incredible. Their whole operation is centred around putting a whole heap of good back into the world, and they do this at every opportunity.

It goes without saying that they do it with their food, which is reflected in them receiving 2 hats at this year’s awards. But that food is also built around ingredients traditionally considered surplus. So true are they to their mission that they don’t even have a general waste bin. But even this wasn’t enough. They also donate 100% of their revenue to Feed Me, a local charity which intercepts produce destined for landfill, a business model which owner and head chef Graham Jeffries labels ‘profit-for-purpose’.

(Photo credit: Ashley Ludkin)