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Food

Yesterday

Woolworths Group CEO Brad Banducci said average prices in the first quarter increased 2 per cent due to deflation in fruit & vegetables and meat.

Woolworths backs Endeavour board, posts 5.3pc rise in Q1 sales

The nation’s largest grocer says falling prices in fresh fruit and vegetables and meat is because of input costs finally receding.

  • Updated
  • Carrie LaFrenz

This Month

Vegemite volumes grew for only the second year in the past two decades in a plus for owner Bega Cheese.

Bega trumpets Vegemite revival but milk shortage sinks shares

Shares in the owner of Dairy Farmers, Pura and the famous Aussie spread have halved in two years, but the chairman says it is on the right path.

  • Simon Evans
New SPC Boss Neil Brimacombe.

Iconic fruit and vege biz SPC launches targeted capital raise

The 100-year-old company is seeking to raise up to $20 million from investors, but they must be residents of Victoria’s Goulburn Valley region.

  • Sarah Thompson, Kanika Sood and Emma Rapaport
The Comte at Maker & Monger, selected from reserves in France.

Why fancy cheese is good for you

Don’t believe the anti-dairy dogma – properly made and aged cheese is not only delicious, it could help you to live a longer and healthier life.

  • Necia Wilden
FTi Consulting have been appointed voluntary administrators of the local Sara Lee business.

Frozen out: Sara Lee calls in administrators

The PE-backed frozen baked goods and desserts brand has appointed FTI Consulting to sell or restructure the business.

  • Carrie LaFrenz
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Nourish Ingredients CEO and founder James Petrie (left) and Ernesto Vecilla and Nourish’s Head of Culinary Innovation (right)

This company says it can make plant-based ‘meat’ taste better

Nourish Ingredients, backed by Hostplus and HK billionaire Li Ka-shing, says its breakthrough can reignite growth in a sector where M&A is on the rise.

  • Simon Evans
One of Laurent Gardinier’s picks: expect nouvelle cuisine at Restaurant Michel Guérard in Eugénie-les-Bains.

Where to dine in France: Tips from the president of Relais & Chateaux

Laurent Gardinier is well qualified to nominate his favourite eateries – after all, his own family business is focused on high-end hospitality and gastronomy.

  • Paul Best
Keep the carbs for the end of the meal, not the start.

Here’s why you should eat your veg first – but chips and bread last

Scientists have discovered the order in which you consume foods can improve blood sugar levels, make you feel fuller and may even help with weight loss.

  • Anahad O'Connor
Grant Orchard sets his cheese press. Cheeses that are harder or drier typically have had more whey removed from the curds through extra stirring and then applying pressure using a cheese press.

After working in the cloud, this CTO unwinds over curds and whey

HashiCorp boss Grant Orchard says cheese making is a magical process that “excites my inner child”.

The co-chief executive officers of Guzman y Gomez - Steven Marks (left) and Hilton Brett. The new structure is in readiness for a potential IPO of the business.

Guzman y Gomez eyes IPO with two CEOs driving it

The Mexican fast-food chain has 202 outlets, most of them in Australia. The two bosses want to ramp up expansion in a softer economy.

  • Simon Evans
Seabourn puts the fun in a caviar picnic.

Where should you dine at sea?

From fresh-baked Danish pastries to caviar silver service and gin-and-tonic scones, here’s an amuse-bouche of options.

  • Jill Dupleix
Scenic Eclipse II’s executive chef, Tom Goetter, dials up the flavour while working hard to eliminate food wastage.

This cruise chef has his own herb garden at sea

This chef is on a mission to plate up the freshest, healthiest produce that pays homage to origin.

  • Fiona Carruthers

September

There’s no messing with Amisfield Restaurant chef Vaughan Mabee. His food tells origin stories, such as: “This is how the wild duck fell into the gorse when I shot it.”

Are you ready for crunchy duck beaks with duck-liver ice cream?

Swallow your fear and take a deep dive into the culinary world of NZ chef Vaughan Mabee: you’ll remember the food at Amisfield for life.

  • Jill Dupleix
Steak Diane pie plated at a table with wait staff pouring the sauce into the hole at the top. Rockpool Restaurant, Sydney.

Would you happily wait an hour for your main course?

Delayed gratification needn’t be limited to the souffle. In fact, all the best tasting food invariably has one common ingredient: time.

  • Necia Wilden
The proposed buyer of PwC’s government business, Allegro Funds, recently sold Pizza Hut’s Australian stores to a US buyer.

Pizza Hut hacked, customer data and orders taken

The hackers claim to have obtained data on 30 million customer orders along with a much smaller amount of personal information such as phone numbers and addresses.

  • Nick Bonyhady
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John Bostock, a chemistry student turned horticulturist, is seeking expressions of interest for his business.

Craigs invites bidders to taste test $200m-a-year Kiwi Costa

It exports into more than 30 markets, with North America and Asia (including Japan) making up more than 75 per cent of the revenue.

  • Sarah Thompson, Kanika Sood and Emma Rapaport
The Crackerjack purchase price was not disclosed.

US chips giant Lamb Weston scoops up Aussie potato cake maker

The $22b New York-listed giant is making its third acquisition in five years in Australia, as demand for potato cakes and hash browns rises.

  • Simon Evans
When we eat high-sugar foods, our dopamine levels spike, quickly followed by a drop, driving us to eat more sugar to maintain the high.

Five ways to stop feeling so hungry, according to science

If you’ve ever compulsively finished a packet of ­biscuits or box of chocolates, you’ll know that the drive to eat is not simply about staving off starvation.

  • Boudicca Fox-Leonard
Joe Lewis, in sunglasses, is defending the insider trading action.

Defending insider charge, Joe Lewis lifts his holdings in AACo

Lawyers for two pilots accused of trying to trade on inside information in Aussie beef giant also argued they had no conflict of interest.

  • Liam Walsh

August

Costa says weather-related issues are affecting the yield and quality of its produce.

Costa delays dividend call with takeover offer up in the air

Australia’s biggest horticultural company says it will update the market on a $1.6 billion takeover offer in September.

  • Brad Thompson