Bar Italia

05/09/2026

“If real estate agents can become food critics, then a restaurateur can bloody well become a real estate critic.”

WELCOME TO CON’S REAL ESTATE "SUPER SATURDAY" PODCAST!

Apparently, real estate agents are now doing food reviews.

So I thought, fair’s fair.

I’ve spent decades running a restaurant, dealing with customers, suppliers, staff, rent, landlords, leases, outgoings, council rates and people telling me their business is worth more than it actually is…

Today I’m launching my very first REAL ESTATE RESTAURANT REVIEW.

And I’m not reviewing some little suburban agency.

No, no, no…

I’m going straight to the top.

I’m interviewing two of the biggest names in Sydney real estate:

John McGrath — the man who practically turned “McGrath” into a real estate adjective.

Tom Panos — the real estate guru, salesman, motivator and man who can probably sell you a house while you’re still standing in the driveway wondering where the front door and what suburb are we in.

I’ll be asking the questions nobody else has the guts to ask.

What does a three-bedroom house actually taste like?

Is a $3 million terrace medium rare or completely overcooked?

Does “renovator’s delight” mean the same thing as “bring your own bulldozer”?

And most importantly…

When an agent says, “This property has huge potential” — is that real estate language for “Good luck, mate”?

I’ll be giving Sydney real estate the same treatment we give food.

I’ll be looking at the presentation…

The value…

The service…

The atmosphere…

And of course…

THE AFTERTASTE.

Because if a real estate agent can review my pasta…

I can review their bloody property!

Stay tuned.

Con’s Real Estate Review — where the agents get inspected for a change.

"Just saying"

18/08/2026

SUMMER HAS ARRIVED… AND WE’RE ROLLING IN!

Forget the ordinary ice-cream van… Bar Italia is bringing Italy to your party on THREE WHEELS!

Our authentic Piaggio Ape, loaded with our delicious, authentic Bar Italia gelato, is ready to roll into your event, party, wedding, corporate function or celebration anywhere in Sydney and surrounding areas.

PACKAGE 1 — CLASSIC ITALIAN

170 single scoops served in cups
Choose from 4 classic Bar Italia flavours
A professional gelato scooper — yes, that’s his official job!
Up to 3 hours of service
$1,700 GST included

PACKAGE 2 — GOURMET ITALIAN

170 single scoops served in cups
Our delicious gourmet nutty flavours for those who like to live dangerously!
Our gelato scooper extraordinaire
Up to 3 hours of service
$1,900 GST included

And because we’re Bar Italia… you don’t have to choose your flavours blindly!

Come into Bar Italia and have a taste test before you book.
We know… it’s a tough job. Someone has to eat gelato!

Whether it’s a birthday, wedding, christening, corporate event, school function or just an excuse to eat copious amounts of gelato…

WE’VE GOT THREE WHEELS, WE’VE GOT GELATO, AND WE’RE COMING TO YOU!

📞 Call Con: 0412 600 588

Bar Italia — bringing a little piece of Italy to your summer, one scoop at a time.

GelatoCatering ItalianSummer PiaggioApeAustralia SydneyCatering GelatoParty AuthenticItalian ThreeWheelsAndGelato
Old school is Cool

02/08/2026

Happy 30th Birthday, Natsumi!

Today we're celebrating our very own kitchen ninja, pizza queen, and all-round superstar... Natsumi!
She came to Bar Italia as a kitchen hand... and before we knew it she was making pizzas, helping everyone, and making the rest of us look lazy!
We had to surprise her with a birthday cake because turning 30 is a big deal. Don't worry, Natsumi—30 isn't old... it's just the age where your back starts making more noise than the pizza oven!
She's with us until the end of November, and we're already trying to figure out how to hide her passport so she can't leave.
Natsumi, thank you for your hard work, your smile, your positive attitude, and for being such a wonderful part of the Bar Italia family. Whoever gets you after us is incredibly lucky.
From all of us at Bar Italia, have an amazing birthday! Eat plenty of cake... and tomorrow you're back making pizzas—we've got customers to feed!
Happy 30th, Natsumi! We love you and we'll miss you more than we'd ever admit.

24/07/2026

Bar italia hillbillies

22/07/2026

That's all folk's

21/07/2026

https://share.google/oNrLUxz3UunaSAhv8

Just saying

Be it spaghetti, casarecce or lasagne, these are the best restaurants in Sydney for a mouthwatering plate of pasta.

21/07/2026

https://share.google/oNrLUxz3UunaSAhv8

Just saying.

18/07/2026

We are on a roll.

13/07/2026

After years of investigation, we've finally captured something nobody thought actually existed...

Wow what just happened
Dino smiling!

For those who know Dino, you'll know his face usually says, "What do you want?" even though his heart says, "How can I help?"

Poor bloke has copped more complaints about looking grumpy than we've made pizzas! The truth is... that's just his face. He's not angry, he just missed the day they handed out smiley expressions!

But today something incredible happened...

We had the absolute pleasure of serving seven babychino, and for the first time in living memory, Dino actually smiled!

Customers were rubbing their eyes, staff thought they'd entered a parallel universe, and we nearly called the news.

So if you've ever thought Dino was being rude, don't take it personally. He's one of the nicest people you'll ever meet... his face just forgot to tell everyone!

If you see him smiling again, grab a photo immediately. It may not happen for another 10 years!

29/06/2026

These days everyone's talking about hydration pizza, fermentation pizza, 72-hour dough, 96-hour dough, wild yeast, heritage flour... before long they'll be selling moonlight meditation pizza!

Over 40 years ago when we started our pizza shop Papa Luigis, we didn't have fancy names for it. We had three ingredients that mattered most... quality, passion hard work.

We hand-mixed every batch of dough. No fancy machines, no social media videos telling us how to stretch it. Just flour, water, yeast, love... and forearms like Popeye!

Today I mixed the dough by hand again for the first time in 12 years after our humble mixer packed it up and went to the mixer in heaven, It brought back amazing memories... and muscles I forgot I even had! Tomorrow I might need a forklift to get out of bed, but it'll be worth it.

So if you think Bar Italia only started making pizza yesterday... think again. We've been doing this for decades, long before pizza became a science experiment.

And one last thing... when we put toppings on a pizza, we actually put toppings on it! We don't place three tiny dots of pesto with tweezers and call it "artisan". Around here, you're getting generous, top-quality ingredients because we want you to leave happy, not wondering where the rest of your toppings went!

Just saying...

21/06/2026

This morning I attended the one-year memorial service for the mother of a dear friend at St Gerasimos Church. It was a beautiful service filled with faith, reflection, and remembrance. In moments like these, we are reminded that while our loved ones may leave this world, their love, wisdom, and memories remain with us forever.

After church, I returned to my beloved Bar Italia and shared some blessed holy bread with my incredible staff. I am truly grateful for this amazing team who stand beside me every day. Their kindness, loyalty, and hard work make Bar Italia feel like more than a workplace — it is family.

May Thia Statho memory live forever in our hearts.