How the Cornish seafood legend built a global empire – and what to expect at his new Coogee restaurant
A growing food empire: Restaurants, TV and Books
Over five decades, that simple philosophy blossomed into something grand. Stein didn’t just stay in Padstow. He branched out – establishing multiple restaurants, a cookery school, shops, even a coffee shop, and self-catering accommodations.
On top of that, Stein became a household name through television and books. With over 30 programs (including 12 cookery series) and more than 25 cookery books (plus a memoir), he took seafood far beyond Cornwall. Readers and viewers who may never hold a fish still learned how to cook – and appreciate – it.
He cooked for royalty, world leaders, and made seafood accessible, elegant and approachable. In 2018, the British establishment recognised his contribution with a CBE for services to the economy.
Why Coogee? Why Now?
Australia has long held a special place in Stein’s heart – not only for the quality of produce and seafood, but also for personal ties. His wife, Sarah Stein (Sas), grew up in Sydney.
Their existing Australian restaurants in Mollymook and Port Stephens have already earned them a devoted following. The launch of the Sydney flagship at Coogee is “a coastal chapter” that blends their love for ocean-side dining, local produce and relaxed charm.
Officially located at InterContinental Sydney Coogee Beach, the restaurant boasts 224 seats across a main dining room, courtyard terrace and bar. Interiors reflect sun-washed Mediterranean styling – floor-to-ceiling windows, breezy textures, and design that mirrors sea and sand.
The menu, naturally, remains true to Stein’s philosophy: championing local seafood – things like Nelson Bay mahi-mahi, Ulladulla mackerel, Port Stephens pipis and blue swimmer crab for his signature chilli crab. And of course, British-style fish and chips with mushy peas and hand-cut chips make their return.
Anticipation has been enormous. Bookings opened in October – and the restaurant is reportedly fully reserved through January.
Why people still love Rick Stein
Decades into this journey, what makes Rick Stein beloved isn’t just consistency – it’s authenticity. He never trained formally as a chef. What he learnt came from the sea, from foraging shores, from working with humble ingredients and turning them into unforgettable meals. “Michelin stars were never the goal,” he once said – for him, it was always about honouring seasonal, local produce.
That down-to-earth, no-frills respect for food – combined with sincerity in his writing and TV presence – turned him into more than a chef; he became a trusted guide for people who love cooking, eating, and sharing meals.
Now, with his Sydney flagship, he brings that ethos to the Eastern Suburbs – a place where the sea meets casual sophistication, and where generations of Aussies (and visitors) will get to taste what Cornwall taught the world about seafood.
A Classic recipe to try at home: Rick Stein’s Mackerel Escabeche
One of Stein’s enduring home-cook favourites -0 and a subtle nod to his Cornish roots and love for simple seafood – is Mackerel Escabeche: beautifully oily fish, bright Mediterranean-style marinade, perfect for lunch or a light dinner.
Ingredients
4 whole fresh mackerel, cleaned and gutted
Sea salt and black pepper, to taste
1 cup good-quality olive oil
2 bay leaves
4 cloves garlic, thinly sliced
1 tsp peppercorns
½ cup white wine vinegar
Zest and juice of 1 lemon
Method
Lightly salt and pepper the mackerel.
Heat the olive oil gently in a heavy pan. Add bay leaves, garlic and peppercorns – infuse for a couple of minutes (don’t brown the garlic).
Pour in the vinegar and lemon juice, bring to a gentle simmer.
Lower the mackerel into the sauce, skin side down. Simmer for 5-7 minutes, then turn and poach for a further 3-4 minutes, until the fish flakes easily.
Let the fish cool in the liquid, then refrigerate overnight – escabeche always tastes better after a few hours, when flavours meld.
Serve chilled or at room temperature, with crusty bread, a green salad or steamed vegetables.
That’s the magic of Stein: simple ingredients, straightforward methods, and seafood celebrated for what it is.
What to expect
The opening of Rick Stein at Coogee Beach isn’t just another restaurant launch. It represents a homecoming of sorts for a chef who helped change how people think about seafood – from tinned sardines to fresh, sustainably caught fish – and made it accessible, affectionate and aspirational all at once.
For Sydneysiders and coastal visitors, it offers something practical and beautiful: fresh seafood, simply prepared, with a side of seaside calm and world-class hospitality. For long-time Stein fans, it’s the opportunity to taste what decades of cooking, travelling and storytelling have refined into a culinary philosophy.
Whether you’re in the mood for a memorable dinner, a casual fish and chips by the sea, or planning a dinner-party at home with classic Stein-style cooking – this beachside launch is a reminder that sometimes, the best food is the simplest.
