Oct 28, 2015
Australia’s most famous beach gives up its secrets.
Do free beach yoga
Don your fluoro apparel and salute Bondi’s dawn with a rejuvenating – and free – yoga class on the first Friday of the month. The Sunrise Bender is run by Living Organic Co. with the OneWave surf community and aims to raise awareness of mental health. Meet at 6.30am by the ramp at south Bondi.
Have a coffee and a piadina at La Piadina
Don’t be surprised if you can’t find this hole in the wall. La Piadina's shopfront is painted every month, making it tricky for returning customers to spot, let alone first-timers. But follow the wafting aroma of piadine and you’re there. Stuffed with cured meats and vegetables and oozing with mozzarella, these Italian flatbread pockets are well complemented with what locals consider the best coffee in Bondi and a slice of the tiny café’s berry crostata.
Avoid the crowds at Ben Buckler
Avoid the tourist traps along the beachfront and make your way to Campbell Parade for Bondi’s Best. Ben Buckler's take-out fisherman’s basket feeds two, with battered hoki, crumbed calamari, potato scallops and battered prawns. The northern headland, Ben Buckler (top of Ramsgate Avenue), has views across the beach and a rare slice of seclusion to roll out your picnic blanket.
Do a DIY dessert crawl
Splurge on a cheeky dessert crawl around Sydney’s superfood capital. Start in North Bondi at Speedo’s Cafe with an intricately decorated cronut. Walk it off with a stroll to Hall Street to sample Gelato Messina’s salted caramel and finish at Papa, where you’ll find the irresistible bombe. Feeling guilty? Start fresh tomorrow with a nourishing smoothie at The Health Emporium on Bondi Road.
Tuck into delicious Taiwanese at Bondi Farmers’ Market
Hold the green juice and join the queue for Mr Bao’s Pan-Asian take on Taiwanese street food at Bondi Farmers' Market on Saturdays. Pillow-soft steamed buns are loaded with karaage chicken, crispy tofu and tempura prawns. But you’ll have to get there early for the crackling pork belly with signature hoisin and lightly pickled cucumber – a favourite among the locals. ￼
By Genevieve Rosen & Ellie Schneider