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Trends

June

“We’re having a birthday party for [daughter] Rada in a few weeks and we’re going to get the truck to come, which is a real flex,” O’Neill says.

Meet the Australian at the helm of a cult New York ice-cream brand

From a single ice-cream truck in NYC, Melburnian Laura O’Neill has churned her business into an American phenomenon.

Yo-Chi has emerged as a notable bright spot in Australia’s otherwise struggling hospitality industry.

Frozen yoghurt sensation Yo-Chi opens private funding round; taps UBS

The popular chain was making the rounds with potential investors last week, pitched as a healthy dessert alternative with $77 million in earnings forecast.

Meet Australia’s hospitality power couples

Josh and Julie Niland, Vicki Wild and Martin Benn, and Brett Robinson and Anna Hewett share the highs and lows of sharing your career with your spouse.

May

AFR Life & Leisure. 
Writer: Ute Junker
Story: Stealth Restaurants
Edition: May 16
Brika

Three unsung restaurants you need to know about

These establishments have shunned the modern rules of engagement to focus on old-fashioned values that keep their customers returning time and again.

The Seidler Room at The International in Sydney.

Fin Dining & Wine, the AFR’s restaurant guide, is back

Our guide to 50 Australian restaurants at the top of their food game that also understand the particular needs of those doing business over lunch.

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The Collective - Tailor room

A boom in hospitality hubs is shaking up how we dine

These multi-venue establishments tick all the boxes for a great night out, all at the same address – and Sydneysiders can’t get enough.

April

Why the world needs the democracy sausage

A simple post-vote snack or a powerful totem of egalitarianism? Could the Aussie tradition of the humble election-day sausage sizzle heal a riven world?

March

Caledonia co-chief investment officers Mike Messara and Will Vicars. The fund can fall in love with some of its stocks and can be reluctant to sell. It is not a quick-flipper.

A 63pc premium for Just Eats? Major investor Caledonia is unimpressed

The food delivery sector is red-hot for deals despite some spectacular blow-ups. That land grab has come to one of the high-profile fund’s core holdings.

February

How an ancient technique became a hot new wine trend

The use of terracotta and ceramic vessels in the winemaking process is making a comeback – and it’s producing some distinctively earthy drops.

The restaurants changing what we know about Korean cuisine

Korean food is so much more than kimchi or gochujang. Meet the chefs bringing a range of traditional and modern flavours to Australia’s biggest cities.

January

New shows, ‘worship-worthy’ products you need to know about

A few things to inspire from the Currency section of our Arts & Culture issue.

Maggie Beer has been one of the most recognised cooks in the country for decades. But her food products business has struggled to replicate that success.

Maggie Beer ponders how to save an empire built on verjuice

The food producer named after the country’s best-known cook has had a dismal two years. Will chairwoman Sue Thomas’ turnaround plan save the iconic brand?

December 2024

Chris Lucas’ new restaurant Maison Bâtard.

Hottest new places to dine around the country right now

These much-anticipated restaurants and bars have opened their doors just in time for summer.

November 2024

Slow-cooked lamb shoulder, 2KW, Adelaide

Classic dishes reinvented for contemporary palates

These six restaurants have managed to make time-honoured recipes even better for today. Give them a try.

September 2024

Chef Eilish Malony of The What If Society gathering rhubarb at Moonacres Farm, Wildes Meadow.

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.

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August 2024

The toilets at Bacchanalia in London feature marble-tiled floors spread out like flower petals while painted vines cascade from the ceiling.

The restaurant washrooms turning into selfie stations

Forget the food and the flatware – bathrooms have become the big thing in many restaurants today.

June 2024

Can Guzman y Gomez’s New Yorker frontman prove everyone wrong?

Managers say the IPO is too riddled with cushy perks for insiders to offer value. Founder Steve Marks disagrees.

Restaurateur Jessi Singh at hhis new restaurant, Bibi Ji in Carlton.

BYO is coming to a fine-dining restaurant near you

The trend is no longer confined to lower-priced eateries, which is good news for diners who have their own wine collections.

May 2024

Guzman y Gomez co-founder quits board as it pursues IPO

The Mexican-themed chain has recently lured new investors at a $1.73 billion valuation and is backed by TDM Growth Partners and Barrenjoey Capital Partners.

Five bespoke whiskies are based on the five foundations of taste – bitter, sour, salt, umami and sweet.

If you love single malt, food and a good craic, try this $10k pairing

An Australian chef with a two Michelin-starred restaurant in Dublin has collaborated with an Irish whiskey maker to create something exceptional and very exclusive.

Original URL: https://www.afr.com/topic/food-trends-1msb