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Kitchens of UberEATS

Acclaimed Australian photographic artist Matthew Abbott captures an exclusive look behind-the-scenes at some of the busiest kitchens available on UberEATS. They are among more than 500 of Sydney's favourite restaurants now cooking made-to-order for customers. It's home-delivery like never before.

Alexi Spyridis

The Italian Bowl

The family man running one of Sydney's busiest Italian restaurants.

It's loud! The stage is the whole kitchen. There is always something happening.

The Italian Bowl

The Italian Bowl

Alexi Spyridis says that the restaurant business found him. It's the perfect fit for the family man who finds so much pleasure in entertaining and watching people enjoy his food.

Newtown, NSW
I've always been an entertainer. My house has always been open.

The restaurant is everything. It's loud! We're in Newtown, it's a big atmosphere.


The stage is the whole kitchen.


The Italian Bowl used to be more of a couple thing, but it's 'bring your family' now. Everyone knows me as a family guy. I love people.


This is Xander, he's always with me. I've got four boys, and he's the eldest.


He's always attached to me, trying to mimic and copy everything. One day he turns around to one of the waiters and he says 'I'm not paying you to stand there!


All the boys love him. The staff treat him as they would their own.


The chefs have been with me forever. It's a good team environment.


That's Vince, my father-in-law. He's my business partner. We've been running The Italian Bowl together since 2005.


That's Robert, he's been with me since we opened the shop.


Mum wasn't a great cook. I learnt from the Australian Women's Weekly, then started learning off some Italians.


It suited my lifestyle and who I am to cook for people. For me I found it like home.


When I cook at home, I always cook extra for family friends coming over. That's part of this restaurant too - come to my house, come sit down and enjoy.


Whatever I do in here is homemade. The whole menu is based on traditional recipes.


To run a restaurant of this scale, you need to be organised. If it's not organised you can't pump it.


You come here at 4 o'clock and there are a whole heap of drivers, and bike riders, motorbike drivers, they are all standing out the front of the shop waiting for the pick ups. And you go out the back and there's another 2-3 drivers. Just waiting.

They're like 'he's the mafia man'.

Alexi Spyridis

Julian Cincotta


It's fried chicken made fancy from JP Young Chef of the Year (and Cosmo Bachelor) Julian Cincotta.

I get so perked up from people appreciating and loving the food. I love that they love it.



Sydney is grateful to Julian Cincotta for switching from fine dining to fried chicken. The 2015 Josephine Pignolet Young Chef of the Year winner has put his talents to good use at Butter, creating a 'new taste' in fried chicken that merges Korean and South American flavours into the crumb.'

Surry Hills, NSW
Butter is street meets luxury. We bring a unique juxtaposition to the food scene. We bring the fashion, the culture.

It's amazing quality food, high end champagne and there is a casual funky vibe to the place.


We play with the sides and do some cool things. We make everything ourselves. We're tasting, training always trying to better ourselves.


Sneakers are available to purchase (by appointment). I'm not a collector, I'm a wearer but I have taken a little more pride in them now. I have about 30 pairs. I'm always wearing different ones. Some I'll only wear on special occasions.


I wanted to go into the Josephine Pignolet Young Chef of the Year Award it when I was 24 but I ended up entering at 27 years. A lot of my good mates have won it so I wanted to try for it as well.


If I can make the tastiest consistent product than this is most important to me. Different produce, different flavours. Food is subjective. Things that I like other people might not like.


My family has always been in food. I got pulled out of school because I was wagging, so I started working at Dad's cafe. We would fight but I started work experience in a restaurant one day a week. My first real job was at Rockpool.


I get so perked up from people appreciating and loving the food. I love that they love it.


Growing up I loved fried chicken and burgers - they are my favourite thing. At Butter our chicken is influenced by the best southern fried chicken and korean fried chicken. We worked hard on the flouring and crispness of the chicken and created a new taste.


Food is one of the biggest loves. It's the way to a woman's heart isn't it?


Julian's recipe for Butter at home? “Have a group of mates around, order a couple of boxes of Size 13's (4 thigh pieces, 9 tenders, 2 sides of pickles, 2 sides of slaw and 3 sauces) and have the champagne on ice.


I love cooking for my mates that are chefs. In this industry everyone is such good friends. They give you feedback and help you progress and learn.

...And I love cooking for my Mum, but I don't do that often enough.

Julian Cincotta

James and Sarah Robbins

BL Burgers

The creative duo behind Sydney's most talked about burgers.

We'll go out for dinner and eat something that isn't a burger and think – how can I turn this into a burger?

BL Burgers

BL Burgers

BL Burgers is the fast and delivered version of the popular Sydney instituton Bar Luca, so that more of Sydney can have their burgers more of the time. Husband and wife team Sarah and James are constantly reinventing their menu with weekly specials, inspired by new tastes they discover and topical events.

Sydney, NSW
Bar Luca was getting really busy. We were getting heaps of take away orders because people couldn't get tables.

Opening BL Burgers made our most popular items accessible to a larger group of people.


Our kitchen is so tiny and we have about 10 people in the kitchen. It works like clockwork. Everyone has their flow and gets on with their task.


It's a good vibe, an organised chaos!


It's the balance of sweet, savoury and salty that makes BL burgers so good. We try and get that with most of our burgers.


Blame Canada started as a special but it was so popular we kept it on. It has great balance with the sweetness from the maple and the saltiness of the bacon.


I try not to overload our burgers. We let people add what they want to burgers but when a burger gets overcrowded you can lose the balance.


We have weekly special burgers, inspired by events and topical things. This week we have the Ducks Nuts based on something a customer said


We'll go out for dinner and eat something that isn't a burger and think - how can I turn this into a burger.


The best thing about working with James is being able to spend time together - doing everything together.


Working with your husband means you have someone right there for advice and support when you need it, and you trust them completely.


James and I met back in Tafe so we have been together for a while. He used to be a pastry chef and I finally converted him to the dark side of cheffing.


While we work we play a bit of punk, hip hop. Lots of different things.


My daughter is my favourite person to cook for but definitely gives the most honest feedback.

I love cooking for James, and friends and family. I love cooking for anyone and everyone really!

James and Sarah Robbins

Bosko Vujovic

Love Supreme

The jazz and wine lover, getting the purest most authentic Italian flavour into his food with premium produce.

I say to customers that I only feed them what I feed my family. I only use the absolute best ingredients I can source.

Love Supreme

Love Supreme

Bosko Vujovic's passion for authentic Italian food, comes from his love of eating. And what better reason is that? It's real Italian for people who love to eat exceptional food.

Paddington, NSW
Kitchen work can be a slog but we try to make it a party.

The open kitchen and music help. The interaction between the kitchen and the rest of the restaurant also helps.


Love Supreme is Emotional Pizza for One and All


It's my version of a UK food slogan 'progressive food for working class people', I really liked this but felt that we were more emotional than radical.


I say to customers that I only feed them what I feed my family. I only use the absolute best ingredients I can source.


Now it's Autumn we're moving into pizza favourites like the Gabo – brussel sprouts, smoked bacon & balsamic. People who hate brussel sprouts love this pizza.


It's also great weather to share the Big Brother which is a pretty heavy pizza – roasted organic Sebago potatoes, caramelised onions, gorgonzola & thyme.


The most traditional pizza is probably the VIP – classic, simple, unbeatable - the one by which every pizza is judged.


Follow with the hazelnut gelato – fresh hazelnuts from Orange NSW, no paste no way, intense hazelnut taste and not too sweet. Stand out.


The fresh handmade pastas are made in-house every day by our head chef Harry Bourne. They are seriously good.


I sincerely love to make people happy and by giving them the best food.


Love Supreme has been open since June 2007 – we opened when we were 6 months pregnant with our 1st child! So it's easy to date.


Italy has been my adopted motherland. I have lived there, visited constantly all my teenage and adult life and draw inspiration from there on a daily basis.


My country fell apart. I grew up in Yugoslavia with friends from all faiths, no faiths and all parts. That doesn't exist anymore.


Food always draws everyone together, maybe someone would say that's my attempt to put things back together - who knows.


UberEATS to us it's icing on the cake. We like their organisation, customers like the app and they seem to like knowing where their driver is etc.


We reach new customers and new areas with UberEATS.


The wines are all from small producers, many organic or biodynamic. From regions as various as Sicily, the Dolomites, Tuscany, Piedmonte.


Connecting to all these winemakers from the other side of the world has been really rewarding.

When people order one of the rarer or more interesting wines I'm so excited.

Bosko Vujovic

Jin Sun Kim


The fine dining pastry chef who opened her own boutique chocolate shop.

I found myself being most happy when I'm doing the chocolates.



In a little boutique chocolate shop in Sydney, Jin Sun Kim (former pastry chef at Flying Fish) and partner David Raff (former Chef at Quay) are living their dream, crafting chocolate masterpieces out of the finest natural ingredients for the most discerning chocoholics.

Darlinghurst & Chippendale, NSW
Our kitchen is busy and calm at the same time.

My staff says when she dips in the chocolates she finds it therapeutic. She needs to focus and can't rush like other kitchen cooking.


I started as a pastry chef (formerly at hatted restaurant, Flying Fish) with chocolates. icecream and pastry. I found myself being most happy when I'm doing the chocolates.


At Kakawa I can focus on chocolate rather than other pastry; balancing the flavour and the appearance.


The chocolates are made with the flavours I used to consume in Korea when I was young, or something I have eaten in a pastry shop or restaurant. If it works in chocolate I try it!


We do a lot of brainstorming, although a lot of the designs come by mistake. Accidently shaving milk or dark chocolate on top and it melts to make a pretty pattern.


I used to work in London before I opened the shop. The chocolatier I worked for had a fine style and careful hands.


In the morning we mostly make the ganache and slabs. We temper the chocolates and make the ganache and bon bons for the next day.


Jin and her partner David [formerly of Quay] used to work together in the shop everyday. Now we have a baby I work in the kitchen only three days, so less than before. Even though I'm not here the business goes smoothly. No-one can replicate as much he can.


As a gift, I would recommend to order a box of chocolates. The 18 pieces is the best seller, you get 18 different flavours.


For a 3pm pick-me-up try a bon bon. They are small but with intense flavour.


A lot of people don't notice the difference between fresh and supermarket chocolates this makes me upset.


I love making chocolate for the people who notice new flavours.

Jin Sun Kim

Mitchell Orr


The Young Chef Of The Year remixing traditional Italian and Asian cooking into something completely new.

I like referring to ACME as a neighbourhood noodle joint.



At ACME, Mitch Orr has created a new taste in pasta combining his love of Filipino food with his training in Italian (an internship at the three-Michelin-starred Osteria Francescana in Modena, Italy and working alongside Giovanni Pilu at Pilu at Freshwater). It's the non-pasta, pasta restaurant that keeps surprising Sydney diners.

Rushcutters Bay, NSW
The food at ACME is a mix of a lot of things, my training and career path, my upbringing, what I like to eat, seasonality, technique.

Winning the Young Chef of the Year Award in 2010 pretty much had the biggest singular impact on my career. It made everyone inside the industry aware of who I was and let the general public know to keep an eye on what I would go on to do.


When you look at the caliber of previous winners, it really motivates you to not let them down.


We take a lot of inspiration and influence from tradition, and then basically see how we can remix it into our own voice, making it reflect Sydney here and now.


(Mitch grew up living opposite a Filipino family) It was my first real exposure to food with a cultural history and identity. The flavours of fish sauce, green mango, adobo etc were unlike anything I'd had before. I really feel like Filo food is under represented so we like to draw on it whenever we can.


ACME has come to be known as a halfway house for head chefs in between jobs or waiting to open their own restaurants. It's pretty dope that this level of chef wants to come and hang out with us.


Searsy (far left, Ben Sears) is one of the countries better chefs. He used to own Moon Park in Redfern. After closing it down last year he decided he could only really be bothered to work at ACME which is pretty amazing for us.


This is Lillia McCabe, my sous chef, she's been at ACME from the start and has grown into the role she currently has. She's a soldier and makes my life a great deal easier, most of the time.


The current beef tartare dish is Korean inspired, having Ben [Sears] in the kitchen definitely helped with the process of putting that dish together.


At the moment the best kept secret on the menu is probably the strozzapretti, braised enoki, kale. Doesn't sound like much but it's an umami bomb.


The training you do as a 'chef' really doesn't teach you any of the tools you need to actually run a business or become a leader and mentor.


It's pretty crazy, you never stop learning on the job and learning from your mistakes.


We have to constantly be doing things to keep diners attention and keep drawing them back. Social media helps with this as it's a direct, immediate link between the restaurant or me personally.


(On being a chef) There's literally no easy parts


There's no us versus them between the kitchen and back of house.


ACME a really fun and vibrant place to work at. Generally every shows up to work happy to be here and are still happy at the end of the night when it's time to relax

Yea, I have a bunch of dumb tattoos, a block of butter, a salt shaker, a fried chicken wing, a fork twirling spaghetti, a teapot, a bottle of c.r.e.a.m, a peach emoji.

Mitchell Orr

Carol and Sharon Salloum

Almond Bar

The sisters bringing homestyle Syrian cuisine to Sydney with their own twist.

Middle Eastern cuisine is not just the kebab that you have at the end of a big night.

Almond Bar

Almond Bar

Almond Bar instantly makes you feel right at home. This is all part of the culture that sisters Sharon and Carol Salloum grew up with in their Syrian household. The family table was always full with food, ready to welcome friends or relatives that dropped in unannounced.

Darlinghurst, NSW
With family, you know that you have each others back. We can fight and throw things at each other but neither of us is going to walk out on the other.

Syrian cuisine is very similar to lebanese food. Both are Middle Eastern but vary in their spices and the way the dishes are made.


We came from a family where no matter what is happening at home, as soon as someone comes to the house you invite them in and make them feel welcome.


You don't ring and say you're coming over, you just come over. That is life as we know it.


We've been here for 10 years now. Most of our regulars say that they feel like they are walking into someone's home when they come to our restaurant.


We go out of our way to make sure people get what they want here.


The ingredient most commonly used in Syrian cooking is baharat. It's a mix of 7,8 up to 11 spices.


The best kept secret on the menu is the lamb shoulder (Kharouf Bi Kishk). It has ingredients that are very traditional, like shanklish which is an aged yoghurt cheese we put on top.


People don't know what to expect, but when they have it they absolutely love it.


Sharon went to Syria with our Mum for a holiday and they brought out this rice, eggplant, lamb, nut dish that she loved so much. When she came back from Australia she kept asking Mum to make it. Now it's on the menu with chicken (Loubi with Chicken).


Our best times are when we have a laugh. We are always laughing.


We give each other shit all the time. That's what keeps us going. Not just Sharon and I, the staff too.


Her culture is her passion.


She finds that she gets the feedback that she loves. Teaching people and customer feedback is motivating to her.


When Mum comes into the restaurant we try and give her at least one or two modern dishes to try. She has loved them every single time. She is very supportive of us.


If it's your first time we recommend you order the Mahuli with Chicken, the Lamb Shoulder, the haloumi and lentil salad and any of the dips. All of our dips are homemade on site.

We want to educate people on Middle Eastern cuisine.

Carol and Sharon Salloum

Jimmy Hurlston


While Jimmy Hurlston oversees his two famous Melbourne burger joints, his team back at Guilty - led by manager Adeline - are bringing his famous burgers to Sydney.

I found it boring being in an office. I originally left to write a book about hamburgers.



Guilty founder and owner Jimmy Hurlston is a busy guy. When he's out researching burgers around the world (and documenting them on his instagram), or managing his two Melbourne restaurants, his team back at Guilty are bringing Jimmy's famous burgers to Sydney.

Darlinghurst, NSW
We opened Guilty in April 2016, and most of the team have been there from the beginning.

Clockwise from top left: Alex (Chef), Adeline (Restaurant Manager), Mitch (Front of House), Steve (casual/man-of-many-trades), Fernando (Chef), Kenny (Front of House Manager).


Adeline started with no hospitality experience and is now the manager of the venue. She could cook everything faster and better than everyone, she could handle the pressure.


She has made the place her own.


Guilty is our take on food that Sydney would probably feel guilty eating but enjoy nonetheless. Cocktails that they feel guilty drinking, but also love.


I found it boring being in an office. I originally left to write a book about hamburgers. That is where this whole journey began.


My instagram is the same. I try and get out and try as many burgers around the world and write about them.


Our bun is a really refined sandwich. The patties fit perfectly to the edge, the bacon is crispy. It's not a big cumbersome burger.


If you can't get the meat and the bun right it's only going to be one of those gimmick burgers that is filled with stuff that isn't necessary.


Our pattie is grass fed angus beef, hormone free and genetically modified free.


Anyone who uses Wagu in a burger is a dick head. That is purely a gimmick.


The Rowdy double cheese burger is for me the culmination of 8 plus years of research. For me that is the perfect burger. I have that one tattooed on my arm.


In Sydney people love to do things outside, but as soon as it rains people stay inside. UberEATS is a great way to still access those customers despite the weather.

One lady lives just 100m down the street. She orders UberEATS and is happy to pay the $5 to get it delivered so she doesn't have to change.

Jimmy Hurlston

Kim Tran


The ex-fashion designer making Sydney's best (and most fashionable) Vietnamese.

Lots of people still haven't tried pho or a pancake before so to share Vietnamese food with them is exciting.



Where good food meets good design. Ex fashion designer, Kim Tran recreates the cherished Vietnamese recipes from her childhood in a modern chic space - perfect for the fashionable Sydney crowd.

Redfern, NSW
It was my Mum who inspired my love of cooking and Vietnamese food. I lived with all my uncles and aunts and she would cook for everyone. She would start on a Friday night cooking the broth [for Pho] and we would have it from brunch to dinner on a Saturday.

Pho beef noodle soup is still my favourite dish. There is a lot of love that goes into it as the broth needs a lot of love and work to be tasty.


Lots of people still haven't tried pho or a pancake before. To explain it to them and share Vietnamese food with them is exciting.


When we first came to Australia my Mum had a day job packing wheat bix in a factory.


On the weekends she would make meatloaf rolls to put into a banh mi. We would help her make it and package it up. I remember that vividly. They were making it to sell to grocery stores to make some extra money.


It's an organised chaos in the restaurant. We have an open plan kitchen so the customers can see what everyone is doing. Everyone has a station and everyone knows their roles.


We have a crazy morning of collecting the fresh herbs from the market. Everything needs to be fresh so we get deliveries every day.


Both orders for delivery and orders in house come out of this kitchen.



Vietnamese food is quite fresh light and crispy. Our Vietnamese Crispy Pancake is one of the specialities of our restaurant and interesting and impressive to look at.


I opened So.9 because I wanted to do something different, and change what everyone thought of Vietnamese restaurants.


I wanted to change the perception from plastic tables in a dark and dingy shop, and showcase the traditional food in a modern space.

Kim Tran

Mark Jensen

Salmon + Bear

The chef making restaurant quality seafood accessible and exciting for Sydney.

This is not your traditional fish shop. It's innovative, different and healthy.

Salmon + Bear

Salmon + Bear

Mark Jensen has turned restaurant quality fish into an everyday luxury for Sydneysiders. His dedication to using only sustainably caught fresh seafood is the secret behind the incredible taste.

Newtown & Zetland, NSW
This is not your traditional fish shop. It's innovative, different and healthy.

Encouraging people to live a healthy life is one of the key principles of Salmon & Bear.


Our aim is to encourage people to eat more seafood. It's a high-end product, without the high-end price.


Before Salmon and Bear, there was only traditional fish and chips or high-end seafood restaurants.


There are healthy options on the Salmon and Bear menu, the fish is grilled with it's natural fish oil.


We call the Poke Bowl deconstructed sushi - it's delicious!


Poke (pronounced po-kay) means to dice. It includes japanese inspired accompaniments: seaweed, fresh vibrant salads, innovative sauces, vietnamese fish sauce.


Mark Jensen has been an advocate for cooking with seafood long before opening Salmon & Bear.


We like to know where our fish comes from.


The salmon is cooked at a high heat to seal it really quickly - poaching it in it's own juices.


We use a Mibrasa dragon flame charcoal oven. Joel was the one that stumbled across this on a trip to Spain. They were cooking steaks on it. The oven is designed for meat, not so much fish so we have had to adapt it for our purpose.


You get all the flavours from the charcoal which enhances the flavour of the fish. Fish is perfect to be cooked in this method.


It's something new and exciting for the Sydney dining scene


The restaurant is designed as a hunting cabin. Selling fish, I wanted to do something adventurous. Seafood is the last frontier. An Alaskan, North American hunting tradition.

Bears hunt salmon. It's the fight for survival.

Mark Jensen

About the photographer

Matthew Abbott is an award winning photographic artist known for his raw and authentic work documenting the environmental and political influences on communities.

The pictures were just there, I didn't need to stage anything. It's a natural theatre of chaos and emotion.