Yesterday
The favourite lunch spots of Sydney’s top bankers
End-of-deal lunches are thinner on the ground these days, but still, bankers have to eat. Here are their top lunch spots in Sydney.
- Aaron Weinman and Jemima Whyte
This Month
Is London’s new $1400 steak worth it?
A Japanese restaurant in the capital is offering super-premium Tajima black Wagyu beef – at eye-watering prices.
- Bill Knott
Collapsed Providoor re-emerges, bringing celeb chef meals to your home
The high-end restaurant marketplace has been scooped up by Sam Benjamin, who runs Sydney-based Seventh Street Ventures.
- Paul Smith
Guzman Y Gomez in IPO prep; market baulks at valuation
The business is worth less than half of what Barrenjoey Capital Partners paid for it just 1½ years ago, sources said.
- Sarah Thompson, Kanika Sood and Emma Rapaport
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
How to immerse yourself in the Nordic food scene
Merivale’s Ben Greeno serves up a smørrebrød of tips from his travels to Copenhagen, Stockholm and Oslo.
- Jill Dupleix
Why the new Jacksons on George feels familiar
Creating subtle hints of the original, legendary venue in an entirely new building was the job of creative team Richards Stanisich.
- Stephen Todd
September
Fratelli Fresh lenders extend $228m debt lifeline
Quadrant Private Equity’s Pacific Hunter, which operates restaurant chain Fratelli Fresh, has been handed a lifeline.
- Sarah Thompson, Kanika Sood and Emma Rapaport
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 one thing this CEO wished he’d learnt at school
When Collins Foods CEO Drew O’Malley was working in sales in his early 20s, he was influenced by two motivational speakers talking about goal-setting.
- Sally Patten
Curtis Stone bringing Michelin-starred LA restaurant to Melbourne Cup
Just when you thought spring-carnival catering couldn’t get fancier, Melbourne and Sydney are upping the stakes.
- Necia Wilden
What’s not to love about a grand brasserie?
How The Charles puts the grand into grand brasserie by defining a new era of decadent dining.
- Jill Dupleix
- Opinion
- Inflation
Should you add a tip when buying your takeaway coffee?
A new point-of-sale tech is guilting us into giving gratuities to people we never tipped before.
- Bobby Ghosh
August
- Opinion
- Opinion
Something’s eating great restaurants in London and New York
When the world is unsettled by so many serious issues, mourning a restaurant may seem indulgent. But there’s more involved than hedonist tears.
- Howard Chua-Eoan
The world’s top chef? You’ll find him in the Andes
An obsession with indigenous Peruvian ingredients has taken Virgilio Martínez to No. 1 in the World’s Best Restaurants list.
- Paul Richardson
Wendy’s cooks up deal with Flynn for 200 Australian stores
Wendy’s, the Nasdaq-listed burger giant and world’s third-largest after McDonald’s and Burger King, has struck a deal to set up 200 Australian stores.
- Matthew Cranston
Meet the Australian restaurateurs taking on Copenhagen
The Danish capital is famous for its extraordinary restaurants. But that hasn’t stopped two east coast surfers from staking claims on its dining scene.
- Hans van Leeuwen
July
On front line of inflation fight, restaurants get creative
A combination of rising rent, wages, food and energy costs – and in some cases, a dwindling supply of customers – is forcing many restaurants to adopt long-resisted tactics.
- Necia Wilden
- Exclusive
- Mergers & acquisitions
‘I’m the new Melanie Perkins’: Liven aims high with four acquisitions
Hospitality tech firm Liven has kept a relatively low profile for a tech start-up, but it has now completed a $152m acquisition spree and has big expectations.
- Paul Smith
Meet the chefs turning up the heat in Darwin’s restaurant scene
The dry season means now is the time to head to the Northern Territory and sample the menus of the city’s innovative restaurateurs.
- Tony Boyd
