Today
Would you eat barramundi sashimi?
This Brisbane restaurant hopes its new menu item will become a national trendsetter.
- Necia Wilden
Yesterday
Raptis Seafood out to reel in strategic investor; taps Kidder Williams
The sixty-year old family-owned seafood company turns over $90 million revenue per annum.
- Sarah Thompson, Kanika Sood and Emma Rapaport
September
Maggie Beer opens data room for organic dairy biz Paris Creek Farms
The sale pitch leans heavily on Paris Creek Farms’ turnaround potential, suggesting it can make four times the revenue than it does under Maggie Beer Holdings’ watch.
- Sarah Thompson, Kanika Sood and Emma Rapaport
Melbourne dining powerhouse wins award for country’s best wine list
Gimlet’s head sommelier says the key to success is paying the same level of attention to someone drinking by the glass as to a high-roller ordering a $12,000 bottle.
- Gus McCubbing
- Drinks With Max Allen
- Life & Leisure
Heading to Hokkaido? The Nikka distillery is a must
When Masataka Taketsuru returned to Japan from Scotland a century ago he brought the expertise to make great whisky, a love of all things Caledonian and a wife.
- Max Allen
How this Sydney chef has won a cult following – without a restaurant
Eilish Maloney’s two regional cafes, her masterclasses and occasional pop-up diner reflect her adventurous approach to food, and people are lapping it up.
- Eugenie Kelly
- Drinks With Max Allen
- Life & Leisure
If you don’t know about fiano yet, it won’t be long
From growers to drinkers – this resilient and versatile grape variety is so popular that it’s on track to overtake pinot gris.
- Max Allen
How Donna Hay changed the way we eat
Watching the cook perform her signature pasta twirl up close, one appreciates the elegantly simple approach to cooking which made her a household name.
- Lauren Sams
- Drinks With Max Allen
- Life & Leisure
Next-gen Chinese winemaker starts exporting to Australia
Meet sommelier turned nomad winemaker, Ian Dai, a man challenging norms of Chinese viticulture.
- Updated
- Max Allen
Why bite-sized snacks are the ultimate restaurant experience
Full of exciting flavours, the smallest items on the menu are packing the biggest punch.
- Jill Dupleix
- Drinks With Max Allen
- Life & Leisure
There’s a track winding back to new beers outback
You’d never say no to a refreshing brew in the heat of the Australian bush, especially when it’s a new premium lager from Australia’s top-selling brand.
- Max Allen
- Drinks With Max Allen
- Life & Leisure
Four great sparkling wines from the Adelaide Hills
Deviation Road at the Adelaide Hills has mastered the knack of arrested development to create extraordinarily fresh and youthful wines.
- Max Allen
Australia’s grand new transport hubs lure top restaurants and bars
Sophisticated drinking and dining is now just a ferry or a train-ride away as an explosion of new openings mark the completion of major infrastructure projects.
- Necia Wilden
Vegan chain collapses amid lack of appetite, Rich Lister dispute
Flave, started by Stuart and Samantha Cook in 2020, wanted to bring plant-based meat to the masses with a chain of vegan restaurants, but it struggled to attract customers.
- Yolanda Redrup
August
Move over truffles. This apple has chefs raving
By securing the Australian rights to the variety, Victorian growers are hoping to emulate the success of the Cosmic Crisp in the US, where it has consistently set sales records since launching in 2019.
- Necia Wilden
Up your negroni game with these essential new vermouths
The last time vermouth was trendy, it was the 1970s and Cinzano was all the rage. But now it’s back and it’s come a long way.
- Max Allen
The robochef revolution poised to take over restaurants
Robot-driven kitchens are delivering profit margins that traditional restaurateurs can only dream of, and their spruikers argue that human chefs will benefit too.
- Matt Oliver and Daniel Woolfson
- Drinks With Max Allen
- Life & Leisure
How a dinner conversation led to a vineyard purchase
Novice owners are writing the next chapter at a top Mornington Peninsula estate.
- Max Allen
What it’s like to eat at Jeremy Clarkson’s new pub
If you want to dine at the controversial TV presenter’s Farmer’s Dog inn, first you have to queue for hours with hundreds of people.
- Helen Chandler-Wilde
Sydney, beautiful but boring, relearns to party
The city is ending a shortage of bars and nightclubs, overruling inner-city residents who prefer their streets quiet.
- Aaron Patrick