Yesterday
The great fake meat meltdown is taking plant-based burgers with it
When Alejandro Cancino founded Fenn Foods, he was entering an industry forecast to be worth $3 billion this decade. Then came the age of eating “real food”.
This Month
Farmers slam EU deal as worst for Australian agriculture
The industry has accused Canberra of locking in low export quotas for red meat, thus handing it a disadvantage against rivals such as New Zealand and Canada.
Gloria Jean’s owner has an angry shareholder on its case
A minority shareholder in Retail Food Group is calling for a total management clear out amid a 70 per cent decline in market cap over five-years.
Justin Hemmes gets Byron Bay’s hesitant blessings
If Antony Catalano had just started building his $28 million Byron Bay compound and asked for permission later, he may have saved himself a lot in legal fees.
The Melbourne restaurant our reviewer grew to love
The city’s newest fine diner has room to grow (which is good). Vue de Monde’s Hugh Allen turns over a new leaf in the Fitzroy Gardens with Yiaga.
Can Sydney’s burrito king conquer the $676b US fast food market?
In Australia, Guzman y Gomez is a juggernaut. But cracking Chicago, let alone the rest of the US, is proving a challenge for chief executive Steven Marks.
Chicken glut forces TasFoods into administration
Tasmanian businesswoman Jan Cameron, co-founder of the Kathmandu outdoor clothing chain, is a major shareholder of the food business.
Australia’s fast-food sector booming despite rise in weight-loss drugs
The number of new fast-food outlets being opened across Australia hit a decade high, with a huge expansion in drive-through sites.
February
Another private equity burrito goes soggy at Guzman y Gomez
Shares in Guzman y Gomez are now well below their float price. The big question is: what happens next?
Super-size meals ending in Make America Healthy Again
Cash-strapped US consumers are seeking cheaper options as the cost of living rises and weight-loss drugs become more available.
China’s falling birthrate fails to dent a2 Milk turnaround plans
David Bortolussi said the New Zealand-based infant formula and dairy business would hit a significant sales target a year earlier than expected.
Japan’s Genki swoops on Sushi Sushi in a deal worth more than $160m
The grab-and-go sushi chain has grown to 180 stores over the seven-year ownership of Odyssey Private Equity, and says its network could expand to more than 700.
Annie Cannon-Brookes goes solo with huge Southern Highlands venture
The billionaire is preparing to unveil her tourism project with everything from restaurant Three Blue Ducks to cattle grazing and sustainable crickets.
The mega barbecue that showed us why Australians love cooking outside
With the right preparation (and added extras), the Broil King Regal Q 690 PRO is a mean machine for summer entertaining.
January
Where to eat when you leave the Australian Open
Melbourne Park is packed with dining options, but once the tournament gates shut on Sunday, there are still plenty of culinary delights to discover in the city.
Inside Hobart’s hot new hidden-gem restaurant (with only one table)
Full of fresh flavours, the menu changes often at Scholé, Luke Burgess’ intimate eatery.
‘Off the charts’: 40,000 overwhelm day one of new Sydney Fish Market
Stall owners had to call in reinforcements and customers queued for more than an hour to be among the first to step inside the $836 million facility.
The latest on-trend dining accessory? Your kids
Foodie parents need not give up on their culinary aspirations, thanks to the elevated yet yummy kids menus popping up at some of Australia’s top restaurants.
KFC trials its final frontier – a fried chicken breakfast meal
The fast-food chain has been testing an early-morning menu – including its take on avocado toast – at a single store in Sydney Airport over the past month.
December 2025
Why there’s always room for dessert – an anatomist explains
Crucially, soft and sweet foods require very little mechanical digestion – but there are other factors, including “hedonic hunger” and sensory-specific satiety.
