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"In Sydney, I singled out Westwood Pizza because Mitch Westwood crafts everything on the menu from local ingredients: the dough is shaped from single-heritage emmer wheat grown up north and fermented for three days, the garlic cheese pizza is finished with a syrupy drizzle of honey from New South Wales, and the salami, vegetables, cheese, and even the timber used to fire the oven come from within the state. Know before you go: walk-ins and preorders only (the restaurant recommends preorders)." - Caleb Pershan