Crust

When times are tough, the tough turn to pizza; and there aren’t many better options priced as reasonably as Creative Chef Peter Augoustis’ new ‘Upper Crust’ range. The pizzas all come in fifteen inch rectangles that comfortably feed two adults. Staying in for pizza has never looked quite so gourmet, with six new flavours including one for dessert! I’d peg the Fromage ($23) with the unique white cheese base, Gorgonzola, caramelised figs filled with mascarpone, buffalo mozzarella and walnuts as the winner; but the award winning Moroccan Lamb ($23) with Spanish onions, baby spinach, lemon and mint yoghurt drizzles made quite an impression too. For a truly luxurious night in, enjoy your pizza with a wine recommended by Nick Caraturo, the Park Hyatt sommelier. He suggested a 2003 Penfolds Bin 138 Grenache Shiraz Mourvedre blend to accompany the unusual macaroon-like mounds of potato topping slow-cooked braised lamb on the Shepherd’s Pie ($23) pizza. It’s one of my favourite wines so I’m not about to argue; a substantial, comforting, well-priced pizza and this wine would make a great night in! Now I dined at Double Bay but you can get the range at any of their soon-to-be forty locations, springing up all over the place in coming months.

Crust
374 New South Head Rd, Double Bay
Ph: (02) 9328 6777
Pizza $$