Today
Why pouring your own water might save your favourite restaurant
Amid a stream of high-profile restaurant closures, leading industry figures have been forced to adopt minor service changes to control price increases.
- 1 hr ago
- James Hall
An easy pasta with flavour-bomb of XO sauce that many don’t know about
Ellie Bouhadana, formerly head chef at Melbourne’s Hope St Radio, shares her secret sauce for pasta.
- Jill Dupleix
Max Allen reviews three top drops from a shiraz-obsessed former chef
Syrahmi winemaker Adam Foster has launched the first release from his own close-planted vineyard in Heathcote.
- Max Allen
This Month
Bollinger unveils big plans to boost wine tourism
The famous French champagne house will move into luxury oenotourism. You’ll even be able to stay in Madame Bollinger’s grand family house.
- Max Allen
- Drinks With Max Allen
- Life & Leisure
Top restaurants can’t get enough of the mother of all vinegars
Tasmanian cider maker Tim Jones has branched out into barrel-aged craft vinegars and a refreshing sweet-and-sour cordial.
- Max Allen
Uncorked: Accolade Wines locked in negotiations with Pernod Ricard
In short, if Pernod moves into the ‘trop difficile’ basket, Australian Vintage is waiting in the wings.
- Sarah Thompson, Kanika Sood and Emma Rapaport
When business comes to dine: Fin Dining & Wine launches at Bennelong
The Financial Review’s first restaurant guide features 50 of the best business lunches across Australia, helmed by Jill Dupleix with wine tips from Max Allen.
- Matthew Drummond
How to host a business lunch
The lowdown on what to do – and what not to do – from three hosts who are legends in their own business lunch times.
- Jill Dupleix
Brisbane’s best restaurants for a business lunch
Where to go when you’ve got a deal to discuss, when you want to impress your top client or thank the team – as tested by our reviewers.
- Jill Dupleix
The 10 best private dining rooms in Australia
Whether it’s for a corporate event, a birthday, or just because, these venues take a lot of beating for excellent food, top wines and exclusive service.
- Jill Dupleix
Where to dine for business in Canberra, Darwin, Hobart and Launceston
Where to go when you’ve got a deal to discuss, when you want to impress your top client or thank the team – as tested by our reviewers.
- Jill Dupleix
Are ultraprocessed foods unfairly vilified?
Many scientists suspect manufactured foods are causing a range of health issues, but there is a lack of rigorous research to prove it.
- Alice Callahan
Perth’s best restaurants for a business lunch
Where to go when you’ve got a deal to discuss, when you want to impress your top client or thank the team – as tested by our reviewers.
- Max Veenhuyzen
Adelaide’s best restaurants for a business lunch
Where to go when you’ve got a deal to discuss, when you want to impress your top client or thank the team – as tested by our reviewers.
- Nigel Hopkins
Melbourne’s best restaurants for a business lunch
Where to go when you’ve got a deal to discuss, when you want to impress your top client or thank the team – as tested by our reviewers.
- Jill Dupleix
Quadrant dips into Fortitude’s $300m-plus commercial food biz
The $8 billion private equity firm has snagged two board seats in the deal led by managing partner Chris Coates.
- Sarah Thompson, Kanika Sood and Emma Rapaport
Sydney’s best restaurants for a business lunch
Where to go when you’ve got a deal to discuss, when you want to impress your top client or thank the team – as tested by our reviewers.
- Jill Dupleix
Introducing the Financial Review’s new restaurant guide, Fin Dining & Wine
Fifty Australian restaurants at the top of their food game that also understand the particular needs of those doing business over lunch.
- Jill Dupleix
- Drinks With Max Allen
- Life & Leisure
What’s the difference between one whisky glass and another?
The Savu is a new product from Finland, designed to enhance enjoyment of your favourite tipple. We blind-tested it.
- Max Allen
First look inside the new home of cult restaurant Saint Peter
From sea charcuterie to fish-fat soap, acclaimed chef Josh Niland is about to open the doors on his new venture. “We’ve held out for this, and now we have it.”
- Updated
- Jill Dupleix
