Eatery a finalist for eggsellence

GUILDFORD’s Yum Yum Bakery has been named a finalist in the 2019 Eggsellence Awards for its delectable Awarma and Egg pizza.

Nominated by the public and hand-picked by celebrity chef Manu Feildel, the dish comprises Confit lamb, topped with a runny sunny-side up egg, baked on a warm flat bread dough with a light sprinkle of zaatar.
It is one of two NSW eateries (the other being The Bosphorus Benedict by Rustic Pearl, Surry Hills) in the final four dishes that will be judged at the Australian Eggs Pop-up restaurant in Sydney on October 10, the eve of World Egg Day.
Residents are invited to be part of the action and experience all four dishes and vote for the best at The Private Kitchen, The Old Rum Store, 2 Kensington Street, Chippendale, via various sessions from 12.30pm-8.30pm.
Founded by Australian Eggs, the Eggsellence Awards celebrate the joy of cracking eggs for breakfast, lunch and dinner.
The 2019 winning dish will be announced on World Egg Day, Friday, October 11.
Manu Feildel says: “With so many amazing nominated restaurants and cafes, helping Australian Eggs pick the top four wasn’t easy. Without a doubt, our finalists will do eggs justice with their incredible meals. Now we leave it in the hands of voters to crown their winner.”
Managing Director of Australian Eggs, Rowan McMonnies said: “We’re thrilled to have diners in the centre of the voting action this year, bringing them the joy of eggs and inspiring them through the versatility of the humble egg. We congratulate the finalists and can’t wait to see who will take out the win.”
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