Celebrity chef Rick Stein has once again captured the attention of food lovers and travel enthusiasts, both in the United Kingdom and Australia, with his recent praise for a North East coastal restaurant and the premiere of his highly anticipated BBC Two series, Rick Stein's Australia. On January 6, 2026, Stein publicly lauded Riley's Fish Shack in Tynemouth, North East UK, calling it a hidden gem and shining a light on the vibrant culinary scene of the region. Simultaneously, his new television series began airing, offering viewers a six-part tour of the flavors and landscapes that have inspired his decades-long love affair with Australia.
During an episode of The Travel Diaries—the UK's leading travel podcast—Stein spoke with journalist and podcast host Holly Rubenstein about his latest global and local discoveries. Among the destinations that stood out to him was Riley's Fish Shack, perched right on Tynemouth beach. According to Stein, the restaurant boasts a "great atmosphere" and serves "lovely" fish, with dishes such as Crab Soufflé with Thermador Sauce, scallop, and squid leaving a lasting impression. As he recounted his experiences, Stein’s enthusiasm for simple, expertly prepared seafood was unmistakable.
Riley's Fish Shack has already built a stellar reputation, with numerous Tripadvisor reviews hailing its "outstanding" seafood and "welcoming and relaxed atmosphere." One reviewer described a memorable New Year's Day visit with their family, writing, "Spending New Year’s Day at Riley’s Fish Shack with my wife and our two children was the kind of experience that reminds you why simple food, done brilliantly, is so special. Perched right on the beach, with the North Sea rolling in just a few metres away, Riley’s feels less like a restaurant and more like a celebration of the coast. Even before the food arrived, the smell of charcoal, salt air and wood smoke set the tone perfectly."
Others have echoed these sentiments, praising the "superb range of dishes," "excellent service," and the "warm and family-friendly vibe" that makes Riley’s more than just a place to eat. "Riley’s Fish Shack isn’t just about eating; it’s about the whole experience – fire, sea, fresh fish, and time well spent together. A perfect way to start the year, and somewhere we’ll be talking about (and returning to) for a long time to come," another reviewer noted. Stein’s endorsement only adds to the restaurant’s growing acclaim, situating it firmly among the UK’s most cherished coastal dining spots.
But Stein’s culinary journey doesn’t stop at the British coastline. On the very same day he praised Riley’s, his new television series, Rick Stein’s Australia, premiered on BBC Two. The six-part series takes viewers on a sweeping culinary adventure across Sydney and New South Wales, exploring everything from the yum cha traditions of Sydney’s Chinatown to the paddock-to-plate ethos of Byron Bay. The first episode, which aired at 7pm on January 6, 2026, delved into Sydney’s dynamic coastal cuisine, spotlighting innovative seafood restaurants and dishes rooted in native ingredients.
Stein’s personal connection to Australia is deeply woven into the fabric of the series. Long before he built his mini-empire of renowned seafood restaurants in Padstow, Cornwall, Stein traveled to Australia as a young man in search of solace after a family tragedy. This emotional tie to the country’s landscapes and people promises to imbue the series with both warmth and authenticity, as he encounters local characters and uncovers under-the-radar culinary gems.
In an interview published by Evening Standard, Stein revealed that he has been visiting Sydney since he was 19 and considers it "the most fabulous city in the world." He described its unique blend of urban excitement and proximity to the ocean as giving it a "specialness" that few other cities possess. Stein visits Sydney about three times a year, thanks in part to his three restaurants in New South Wales: Mollymook, Port Stephens, and Coogee Beach. "It’s almost like a second home to me," he admitted, noting that his last visit was in August 2025 with his wife, Sas (Sarah).
When asked about his favorite meal in Sydney, Stein didn’t hesitate to praise Mr Wong’s, a celebrated restaurant where chef Dan Hong serves a signature char siu roasted glacier 51 toothfish. "The fish is actually from a part of the Antarctic which is owned by Australia so I think they like to call it local fish. I mean, I defy anybody not to love that particular dish," Stein enthused. He also highlighted other favorite spots, such as Margaret’s in Double Bay—run by longtime friend Neil Perry—and Sean’s in North Bondi, which he described as offering "very individual, Aussie-style cooking; very light and fresh. It’s got a fantastic wine list."
Stein’s insider guide to Sydney, as shared with Evening Standard, includes recommendations for coastal walks from Bondi to Bronte, visits to the soon-to-open Sydney Fish Market (a project he’s been involved with since its inception), and afternoons spent at tranquil Redleaf Beach near Double Bay. For those seeking a more urban experience, he suggests a bar crawl through Surry Hills, comparing the trendy area to East London and singling out wine bars such as Bar Conte and Nomad.
The TV series, Rick Stein’s Australia, mirrors the format of his previous culinary travelogues, such as Rick Stein’s India and Rick Stein’s Spain. Each hour-long episode explores a different region: from Sydney’s multicultural food scene and the surf and seafood of the Central Coast, to sustainable living on the North Coast, ancient heritage in the Outback, the Italian-influenced Riverina, and the cuisine and culture of the Sapphire Coast. Viewers can expect to see Stein sampling oysters straight from the water, browsing farmers’ markets, visiting historic sites, and kayaking with First Nations guides.
For those planning their own Australian adventure, Stein offers practical advice. He stresses the importance of sun protection, warning, "The sun is unbelievably stronger over there. You could sort of feel its fierceness, it’s much harsher than the Mediterranean sun. Don’t be without your factor 50." When it comes to souvenirs, he recommends picking up local favorites like Vegemite or Cherry Ripes, and for a touch of nostalgia, he recalls that his favorite memory is seeing Sydney’s Harbour Bridge and the nearly finished Opera House for the first time in 1967.
With Riley’s Fish Shack gaining national recognition and Rick Stein’s Australia bringing the flavors of New South Wales to screens across the UK, Stein’s dual celebration of simple, fresh seafood and the communities that produce it continues to resonate. His journeys—both personal and professional—remind us of the power of food to connect us to place, memory, and each other.
