Sam Einfeld, a 45-year-old former Waverley councillor and lawyer, appeared in court today, August 22, for a sentencing hearing following his violent assault on 82-year-old Margot Priday in her Surry Hills home back in April 2022.
The court heard that Einfeld, who had been battling a decade-long addiction to prescription medication, rammed his car through Mrs. Priday’s garage door before physically attacking her as she lay defenseless on the floor. The Waverley councillor and lawyer’s assault left the elderly widow with cuts, bruises, and a fractured finger.
In a victim impact statement read to the court, Mrs. Priday described the lasting effects of the “violent, senseless and unprovoked” attack. “I am wary in public spaces and fearful in private spaces. I startle in my own home and struggle to sleep,” her statement revealed, highlighting the profound impact on this long-time Surry Hills resident’s sense of safety and well-being.
The incident has raised concerns about community safety in Surry Hills, particularly for vulnerable residents. Mrs. Priday’s daughter, Polly, previously expressed their fear for their safety and desire to see Einfeld locked up again.
Einfeld, who was known to the Priday family and had been a promising local politician, told the court that his time in custody had forced him to confront the consequences of his addiction. He expressed remorse for his actions, stating, “I can never forgive myself for what I did, and I’m sorry.”
Einfeld admitted he had not previously sought treatment for his addiction, despite facing charges for separate assaults in 2017 and 2019.
Did you know that the Surry Hills campus of Torrens University is a “super campus,” accommodating up to 14,000 students and offering health, business, and hospitality programmes in a heritage-listed site that seamlessly blends historic elements with modern design? It even has a mock hotel lobby for hospitality students, and a fully operational, student-led health clinic called The Practice.
The campus also boasts industry-standard, future-proof learning environments that will benefit students across health, nursing, and hospitality disciplines. It will also house the university’s Social Enterprise Hub, which is set to launch impactful projects, and The Practice Wellbeing Centre, a low-cost health clinic open to the community. These initiatives underline Torrens University’s commitment to social responsibility as a certified B Corporation.
A Milestone Celebration with Government and Industry Leaders
The state-of-the-art campus was inaugurated with a grand celebration on 13 April attended by notable figures such as Alister Henskens, NSW Minister for Science, Innovation and Technology and Minister for Skills and Training, and John Ajaka, Former State Minister and Chair of Sydney Local Health District Board. Their presence underscored the university’s strong ties with business and government in New South Wales.
Henskens commended Torrens University for its close industry partnerships and highlighted the importance of collaboration between government, industry, and universities in driving innovation and job growth.
After two years of online learning due to the pandemic, students and staff are thrilled to reunite at their new home near Central Station.
The campus building, a heritage-listed site, seamlessly blends historic elements with modern design. It features cutting-edge technology for teaching and learning, including a mock hotel lobby for hospitality students and a fully operational, student-led health clinic called The Practice.
Health students will benefit from specialised facilities such as a dispensary for Western Herbal Medicine students, advanced 3D imaging technology for anatomy and physiology classes, and fully equipped hospital labs for nursing students.
The Surry Hills campus is designed to reflect the university’s core values. The emphasis is on fostering industry connections, promoting student well-being, and providing hands-on learning experiences that prepare graduates for leadership roles in their chosen fields.
The iconic Evening Star Hotel in Surry Hills has been sold to Universal Hotels, marking a significant change in ownership for the historic Sydney pub directly opposite Central Station.
JLL Hotels & Hospitality Group confirmed the sale on the 7th of August 2024, though the exact date the deal was closed was not specified.
The Evening Star Hotel has long been a fixture in Surry Hills, known for its colourful trading history and popularity among media and newspaper tycoons in past years. Its prime location on Elizabeth Street, opposite Central Station, has made it a notable establishment in the area.
Photo Credit: Evening Star Hotel/Google Maps
The Evening Star Hotel offers a range of services including food and beverage options, as well as gaming facilities with 24 electronic gaming machines. Its strategic position allows it to benefit from growth in the Southern CBD, including developments in the Central Station and Tech Central Precincts.
JLL Hotels’ Managing Director Ben McDonald and Senior Vice President Kate MacDonald handled the transaction. The hotel was sold on behalf of private operators who own several hotels in Regional NSW. It was purchased by Universal Hotels, owned by the Kospetas Family, adding to their portfolio and bringing their total to 17 venues across NSW.
The sale has generated significant interest in the industry, drawing strong attention from publicans seeking exposure in a tightly held market segment. This transaction positions JLL for a leading role in the 2025 fiscal year and is expected to be the first of many transaction announcements in the coming months.
Mr McDonald stated that the firm’s main objective is to improve their clients’ investment strategies, whether buying or selling. He noted that both parties involved in this transaction pleased with the outcome.
Hundreds of enthusiastic diners formed long lines in Surry Hills, enduring the cold weather to try a newly launched ramen restaurant, only to discover at the end of the evening just how much social media, some clever brand positioning, and social pressure can affect one’s perception of the ‘truth.’
What was promised? An exclusive serving of high-quality ramen from a mysterious new eatery rumoured to have journeyed across the globe. What was the reality? A meticulously planned practical joke by YouTuber Stanley Chen, who converted a modest living room into a mock five-star restaurant, serving only instant noodles along with a touch of irony.
The Deceptive Setup
Mr Chen, known for his sharp wit and social experiments, decided to pull back the curtain on the pretentiousness of the high-end dining scene. With a grudge against overpriced, underwhelming restaurants, he set out to see if he could convince people to fall in love with a restaurant that didn’t even exist.
Mr Chen shared a disappointing experience from his past job at a restaurant. He explained that the eatery claimed to serve fresh food, but in reality, the meals were pre-cooked elsewhere and simply reheated. He was shocked by the high prices, with dishes costing $30 to $40, despite being little more than fancy microwave meals. He felt this practice was dishonest and almost fraudulent.
Photo Credit: Stanley Chen/YouTube
Enter Nise Janagaru Ramen—a name that literally means “fake” in Japanese. Mr Chen built an entire online presence around this imaginary eatery, crafting a sleek website and reaching out to food influencers with the allure of a bold, uncharted dining experience.
Nise Janagaru Ramen was marketed as a “Japanese Italian” fusion, with the unique twist that diners would receive a dish customised to “their aura.” The setup was meticulous: a living room in Surry Hills was transformed into an atmospheric restaurant with a DJ, dim lighting, and faux waitstaff—all played by Mr Chen’s friends. The pièce de résistance? Instant ramen noodles, the kind that most people wouldn’t think twice about eating at home on a lazy night.
Photo Credit: Stanley Chen/YouTube
The Faux Gourmet Experience
On the much-anticipated opening night, the line stretched down the block as hopeful patrons shivered in the cold, eager to be among the lucky few to taste the ramen that had allegedly been served in private tastings around the globe. As the “restaurant” doors finally opened, diners were ushered into a world where reality was put on hold.
Photo Credit: Stanley Chen/Youtube
Each guest was promised a ramen experience tailored to their essence, resulting in bizarre moments like a couple being told they would have to share a bowl due to their “bad aura.” Mr Chen and his team played their roles to perfection, spinning tales of ancestral ramen recipes and the mystical process that went into creating the perfect bowl. One guest, sporting an earring, was assured that this detail influenced the creaminess of his dish.
As bowls of dressed-up instant noodles were served, diners commented on the unique flavors and textures, unaware that they were consuming the same 70-cent packets available at any supermarket. Some patrons were so impressed by the “Japanese Italian” fusion that they suggested paying $50 or even $80 for the experience.
Meanwhile, outside, the line of expectant foodies continued to grow, with many left disappointed when the 70 packets of ramen ran out.
The Social Media Unveiling
After hours of immersive deception, the reveal came—Mr Chen’s grand experiment was nothing more than a prank, a satirical jab at the food industry’s tendency to prioritise style over substance. When the truth hit social media, reactions ranged from amusement to admiration for the sheer audacity of the stunt. Many praised Mr Chen for exposing how easily perception can be manipulated, especially when it comes to food and branding.
However, others admitted they found the entire experience humorous despite being duped. Some even suggested that Chen’s fake ramen night was more memorable than many genuine restaurant experiences.
Photo Credit: Stanley Chen/YouTube
A Playful Critique of the Food Scene
Whilst some might have felt cheated by the hoax, Chen’s light-hearted apology—and the fact that the event was free—softened the blow. His prank not only entertained but also served as a playful critique of a dining culture that often elevates form over function.
The White Horse, a pub that has graced Crown Street since the 1930s, has emerged from extensive renovations with a fresh face and a new purpose, while still paying homage to its rich history.
At first glance, passersby might do a double-take. The iconic white facade remains, as does the striking rooftop stallion that has long been the pub’s calling card. But step inside, and you’ll find yourself in a world far removed from the traditional Australian pub scene.
Craig Hemmings, director of the White Horse Hotel, emphasises that “there’s nothing left except the horse statue” atop the hotel. This statement encapsulates the extent of the changes that have taken place during the multimillion-dollar renovation project, overseen by the talented team at Farago Han Studio.
Photo credit: The White Horse/Google Maps
The ground floor, once home to the bustling public bar, has been reimagined as an elegant dining room. Neutral tones dominate the space, creating a calm and sophisticated atmosphere. Bold artwork adorns the walls, while French oak tables and a carefully curated mix of Danish and local chairs invite patrons to sit and savour their meals in style.
Photo credit: The White Horse/Google Maps
Ascending to the first floor, visitors will discover a luxurious bar area that opens onto a leafy rooftop terrace. This elevated space offers a unique vantage point, with a private dining room overlooking the treetops of the adjacent park.
The upstairs area, now home to the public bar, boasts a pleasingly earthy palette and numerous cosy nooks perfect for intimate conversations or savouring a carefully crafted cocktail.
Photo credit: The White Horse/Google Maps
Speaking of cocktails, the White Horse has enlisted the talents of Michael Chiem to curate its drink menu. The floral, martini-esque “Benny Blanco” is already being hailed as a standout, promising to become a new favourite among Sydney’s discerning cocktail enthusiasts.
Since its reopening this April, the White Horse has quickly established itself as a must-visit destination in Surry Hills. The transformation from traditional pub to upscale dining and drinking establishment reflects the evolving tastes and expectations of the area’s residents and visitors alike.
While some may mourn the loss of the old-school pub atmosphere, many are embracing the White Horse’s new incarnation. The renovations have breathed new life into this 1930s property, ensuring its relevance and appeal for decades to come.
As Sydney continues to evolve, the White Horse stands as a shining example of how historic venues can be reimagined for the modern era. With its blend of old-world charm and contemporary luxury, this Surry Hills icon is poised to create a new generation of memories for those who pass through its doors.
A new culinary star has risen in Surry Hills. Bistronomie by OK, Chef Opel Khan’s latest venture, is making waves in Sydney’s vibrant dining scene. Located on Crown Street, this French bistro is not merely a restaurant; it’s an invitation to experience the soul of Paris without leaving the city.
Khan, known for his diverse culinary portfolio, has woven his passion for French cuisine into every aspect of Bistronomie by OK. From the warm, inviting ambience to the meticulously crafted menu, every detail exudes a love for classic French dishes.
The menu at Bistronomie by OK celebrates French gastronomy’s rich and diverse flavours.
The restaurant also offers a thoughtfully curated wine list featuring a selection of French and Australian vintages, perfectly complementing the culinary offerings.
However, Bistronomie by OK is about more than just the food and wine; it is about the dining experience. The attentive staff, the elegant yet relaxed atmosphere, and the lively buzz of conversation create a charming ambience reminiscent of a Parisian cafe.
For those seeking a taste of France, Bistronomie by OK in Crown Street offers an unforgettable culinary journey. Whether you’re a Francophile or a food enthusiast, this charming bistro promises an authentic and delightful experience.
Fashion pieces created by Akira Isogawa, whose atelier once operated in Surry Hills, are predicted to double in price on the secondary market within two years, potentially reaching $1,000 per item.
Andrew Shapiro, managing director of Shapiro Auctioneers, provided this forecast, noting growing interest in Isogawa’s designs both in Australia and overseas.
Designer’s Career Track
Isogawa’s Australian fashion career began in 1988, just two years after arriving from Japan. Key milestones include:
– 1993: Opened his first store in Woollahra – 1996: Breakthrough presentation at Australian Fashion Week – 1998: Debuted on Paris catwalks
Studio Locations
Isogawa’s work has been associated with several Sydney locations:
– Surry Hills: Home to his early atelier – Woollahra: Site of his first retail store on Queen Street – Strand Arcade: Location of his recent archive store – Marrickville: Current studio for collaborations and individual clients
His breakthrough moment came during Australian Fashion Week in 1996, where he presented as part of the new generation group show. This event attracted prestigious international buyers, including Browns in London and Biffi in Milan.
Isogawa’s East-meets-West style, incorporating vintage kimono fabrics, was ahead of its time in embracing upcycling. His designs have been featured in major exhibitions, including shows at the National Gallery of Victoria and the Powerhouse Museum.
Fleur Watson, an associate professor at RMIT University and long-time fan of Isogawa’s work, highlighted the designer’s ability to create preciousness in simple fabrics and his mastery of folding and cutting techniques.
Originally priced between $1500 to $2000 for evening dresses in the 1990s, with later commercial ranges selling for $600 to $1000, Isogawa’s pieces are now highly sought after by collectors.
Shapiro noted that collectors of other Japanese designers like Issey Miyake and Yohji Yamamoto are particularly interested in acquiring Isogawa’s work.
While Isogawa has stepped back from the mainstream fashion industry as of mid-2023, he continues to work on artistic collaborations and with individual clients from his Marrickville studio.
Watson emphasised the significance of Isogawa’s designs in Australian fashion history, describing them as an important part of the country’s collective culture.
In the heart of Surry Hills, Nour on Crown Street stands as a testament to Ibrahim Moubadder’s remarkable rise in the hospitality scene. This one-hatted contemporary Middle Eastern restaurant was the cornerstone that launched Moubadder’s now-thriving Esca Group, marking the beginning of his ascent in Sydney’s competitive culinary landscape.
Ibrahim “Ibby” Moubadder, Co-Founder and Executive Director of Esca Group Photo Credit: esca
Moubadder, now 35, opened Nour about eight or nine years ago with a vision to present classic Lebanese flavours in a fresh, exciting way. “When I started Nour eight or nine years ago, I wanted to do great things,” Moubadder said. Little did he know that this ambitious venture would be the first step towards building a hospitality empire.
The story of Moubadder’s success is one of perseverance and passion. Having moved to Australia from Lebanon as a teenager in search of a better life, he initially pursued a career in healthcare. Moubadder completed a nursing degree and worked as a registered nurse for several years while harbouring dreams of studying medicine.
To fund his studies, Moubadder opened a café in Newtown called Cuckoo Callay. This decision would unexpectedly alter the course of his life. “I started the cafe because I needed passive income so that when I went back to uni to study medicine, at least I had that,” Moubadder explained. “But I fell in love with hospitality, the act of giving, giving service, looking at people’s faces while they are enjoying something that you’ve created.”
Cuckoo Callay in Newtown Photo Credit: Facebook / Cuckoo Callay
This newfound passion led to the creation of Nour, which became the foundation of the Esca Group. The restaurant’s concept of reimagining Middle Eastern cuisine resonated with Sydney diners, earning critical acclaim and a loyal following.
Aalia in Martin Place Photo Credit: Instagram / @aaliarestaurant
Today, Nour continues to thrive under the leadership of Executive Chef Paul Farag and Head Chef Gianluca Lonati. The restaurant’s success has enabled Moubadder to expand his culinary vision across Sydney, with venues ranging from Aalia in Martin Place to lilymu in Parramatta Square.
Moubadder’s journey from a single Crown Street eatery to a string of successful establishments across Sydney showcases the potential for growth in the city’s hospitality scene. His story serves as an inspiration to aspiring restaurateurs and a reminder of the industry’s resilience.
As Sydney’s dining landscape continues to evolve, Moubadder remains optimistic about its future. “Sydney is an international city,” he stated, expressing his belief that the hospitality scene is “coming back, and you can see it in certain parts of the CBD. I believe it will be back stronger than ever.”
From the humble beginnings of Nour to his latest ventures, including the upcoming rooftop restaurant and bar Joji in the CBD, Moubadder’s trajectory in Sydney’s hospitality scene is a testament to his vision, hard work, and the enduring appeal of innovative dining concepts in Sydney.
A deconsecrated Surry Hills church will soon become a vibrant $5.2-million restaurant and commercial precinct following the approval of the development plans.
The project, located at 422-424 Cleveland St and also known as The Kirk, will feature a 200-patron dining hall within the church’s existing structure. An additional six-storey building is set to be constructed behind the church, providing a kitchen for the restaurant and four levels of office space.
This development, DA/2023/997, aims to revitalise the intersection of Crown, Baptist, and Cleveland streets, enhancing the area known as Surry Hills Village.
TOGA’s initiative is designed to attract a diverse crowd, including local residents, workers, and visitors, by offering boutique hospitality and workspace options. The Kirk will operate its dining hall from 7 a.m. to 10 p.m. Tuesday through Sunday, extending its hours until midnight on weekends.
Historical Significance and Architectural Plans
The Victorian Gothic church, constructed in 1879 and operational as a place of worship until 1970, has a storied past, including when it was known for Sydney’s vibrant nightlife under the ownership of Gretel Pinniger, famously known as Madame Lash. The building has served various community purposes over the years and was last used in 2010.
Photo Credit: Wikimedia
The new plans involve demolishing rear additions to the church and constructing a five-storey infill building that will connect to the church through a new basement level. This development will also feature commercial office spaces and a licensed restaurant that extends across both the new and old buildings, including architectural features like open-pitched portals.
Photo Credit: DA/2023/997
Strategic Development and Future Plans
This redevelopment is part of TOGA’s broader vision for Surry Hills, which includes the Surry Hills Village redevelopment project. This larger project, already underway with a $200-million investment, includes residences, restaurants, boutiques, and workspaces. It aims to transform Surry Hills into a more built-up and diverse commercial, retail, and entertainment hub.
TOGA acquired the church site in November last year for $6 million, viewing it as a prime opportunity for adaptive reuse that respects the area’s heritage and enhances its economic vitality. The overall development is strategically designed to blend The Kirk’s historical essence with modern architectural elements, ensuring a seamless transition between the old and new structures while enriching the local streetscape.
On the hallowed grounds of the UCLA Drake Stadium, Paddington native Morgan McDonald of the Randwick Botany Harriers punched his ticket to the Paris Olympics with a blistering 13:00.48 finish in the 5000m event at the USATF LA Grand Prix.
This remarkable accomplishment not only cemented McDonald’s position as the third-fastest Australian in the event’s history, but also marked the culmination of an illustrious career filled with grit, determination, and a relentless pursuit of excellence.
McDonald’s journey to the pinnacle of Australian distance running began in his junior years, competing on the world stage at the 2013 World Cross Country Championships. He continued his ascent during his college years at the University of Wisconsin-Madison, amassing numerous personal bests and narrowly missing qualification for the finals at the 2017 and 2019 World Championships.
However, McDonald’s career was not without its setbacks. Injuries hampered his progress in 2022 and 2023, but the Paddington native demonstrated his resilience, spectacularly returning to form at the LA Grand Prix. His impressive time comfortably surpassed the Olympic qualifying standard of 13:05.00.
The USATF LA Grand Prix also witnessed the outstanding performance of fellow Australian Stewart McSweyn, who clocked a new personal best of 12:56.07, further solidifying Australia’s prowess in long-distance running.
As McDonald prepares for his second Olympic appearance, he carries with him the hopes and dreams of a nation, eager to witness the culmination of years of dedication and perseverance on the grandest sporting stage. With his steely resolve and unwavering determination, the Paddington prodigy is poised to make his mark in Paris, further etching his name into the annals of Australian athletics history.
