Batemans Bay’s Emma Corbett and Joanna Imrie know all too well the path to pizza perfection isn’t something handed out on a platter.
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After eight years in business, plenty of long hours and a large dose of perseverance, the duo behind Sam’s Pizzeria have created a thriving restaurant, capturing the hearts of locals and visitors, one slice at a time.
Their passion for good food was rewarded last month, when they were named the 2018 NSW Regional Pizza Restaurant of the Year at the Restaurant and Catering Industry Awards for Excellence in Sydney.
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Sam’s Pizzeria is no stranger to success, after initially taking out the prestigious title back in 2016.
Co-owner Ms Corbett said the team was ‘dough-lighted’ with the win and said it was a focus on simple and fresh ingredients that kept their customers coming back for seconds.
“We keep it simple, we keep it fresh and I think that comes through in the pizzas,” Ms Corbett said.
“The guys are putting out good food, we’re giving great service, so it’s a marriage made.
“You can’t not be proud of winning an award like that, especially regionally, to be noticed as the best pizzeria, is pretty special.”
Co-owner Joanna Imrie thanked the community for supporting their venture.
“It makes all the hard work we put in over the past eight years worthwhile,” Ms Imrie said.
“And our amazing staff, we couldn’t do it with out them.”
The duo said it was their competitive spirit and commitment that has kept them going since their early, more challenging days in business.
“The first time we took over, having brand new business, we had one night where we did a $30 takeaway and we were like, ‘Eek, is this going to work?’ But it has worked,” Ms Corbett said.
“We don’t like to fail. We’re super competitive. That was one of the things we were thinking, ‘We’ve got to give it a good go.’”
“You can’t just throw it in after a year or two. You’ve got to give it a good three to four years and that’s when it did turn around and we got the locals behind us.”
Ms Imrie said the business had only continued to grow over time.
“We started with two other staff members and now we have over 20,” she said.
“It’s good to see it growing.
“We’ve had a few chefs come and do their apprenticeships and now they’re qualified and have moved on and are doing their careers.”
The pizza perfectors said consistency in their food and service was a key ingredient.
“When we first started out with this business, we thought, we have to be consistent with what we do,” Ms Corbett said.
“If you’re going to be good at it, you have to be good all the time. The food's consistent, the service is consistent and the view is pretty consistent too.”
The team will now vie for national title in Sydney later this month.