Saint Peter to mark 10 years of innovation

The best meal I had in 2025 was undoubtedly dinner at Saint Peter in Sydney - in the restaurant's new home at the Grand National Hotel. 

Josh and Julie Niland are masters of the art of hospitality. 

The multiple courses of seafood were of exemplary quality - and the service was of a rare standard of excellence. 

Niland celebrates fish in all its glory - and makes even unfashionable cuts a treat. This is food that is innovative and inspired. 

It was fascinating to watch him conducting his kitchen brigade like a conductor leading an orchestra (above). 

Saint Peter will celebrate its 10th birthday in September - with details of the celebration to follow. 

In the meantime, Saint Peter will be offering seafood all over the Easter holiday this year - a serious treat from a restaurant rated in the world top 100. 

From Good Friday to Easter Sunday, Saint Peter will be open for both lunch and dinner over all three days. And for an extra experience you can stay the night in the recently opened hotel rooms.

For details see https://www.saintpeter.com.au/ 

Saint Peter & The Grand National Hotel are at 161 Underwood St, Paddington, NSW, 2021, Australia. (02) 9167 3703. hello@saintpeter.com.au

Air New Zealand flags airfare increases

Bad news for flyers with the increase in the price of jet fuel leading the first international airline to increase airfares in a bid to offset challenging operating costs. 

Air New Zealand confirmed this morning that it has implemented fare changes, saying that if the conflict in the Middle East continues, it would take further pricing action.

So you can thank President Trump's "pre-emptive" action for that. 

IATA’s weekly monitoring of jet fuel prices has revealed a 58% rise from US$99.40 to US$157 a barrel on last week. 

Air New Zealand also pointed to an increasingly volatile spread in the difference between crude oil and the price of refined jet fuel. 

“Since the conflict began, the crack spread has been particularly volatile, widening from approximately US$22 per barrel before the conflict to as high as US$115 per barrel,” Air New Zealand said in a statement. 

"As a result, the airline has suspended its 2026 [earnings] guidance for the foreseeable future, with the crisis expected to 'meaningfully affect' its second-half earnings." 

Network and schedule adjustments were also flagged. The share prices for both Qantas and Virgin Australia both dropped this week on the back of the jet fuel crisis before rallying. 

Opportunity for young Australian wine industry professionals

Are you an ambitious young professional working in the Australian wine industry? 

Applications are now open for a new bursary giving Australian grape and wine professionals aged 35 and under the opportunity to attend the Institute of Masters of Wine International Symposium 2027, an influential forum for wine education, ideas and debate.

The bursaries are designed for emerging professionals who want to accelerate their careers, expand their global perspective and bring new thinking back to Australia’s wine sector, Wine Australia says. 

Open to people working across viticulture, winemaking, research, marketing and trade, the program removes cost barriers and provides access to learning and networks that are often out of reach early in a career.

Ten successful applicants will receive financial support to attend the IMW Symposium 2027 and engage directly with global experts, Masters of Wine and international peers. 

Emma Symington MW, Head of Education Development, EMEA at Wine Australia, is one of two co-chairs organising the Symposium and was instrumental in establishing this bursary to ensure young and early-career wine professionals have an opportunity to participate.

“Young professionals want to be part of global conversations early and gain confidence that their ideas belong in the room," she said. 

"But often the cost to attend experiences like the International Masters of Wine International Symposium are out of reach for many. As an organiser of this event, I genuinely want to see more young people attending.”

Jenna Vaughan, who oversees the Rootlings program, the national network for young grape and wine professionals funded by Wine Australia, and said the bursary responds directly to what under 35s are seeking from their careers.

“Young professionals want access, not just information." she said. "Being in the room where big conversations are happening changes how you think about your role and what’s possible. This kind of opportunity helps you bring new ideas back to the workplace and apply them on the ground.”

The IMW Symposium 2027 will be delivered by the Institute of Masters of Wine and hosted in South Australia with support from the South Australian Government. Wine Australia is a major sponsor of the Symposium and delivers the bursary program as part of its long-term investment in industry capability.

More information, eligibility criteria and application details are available here.

The best time to drop into Orange

The Orange region of New South Wales boasts a busy events calendar and an impressive food and wine culture. 

As autumn kicks into gear, the change of season signals the celebration of all thing's food as the apple and vineyard harvests are underway. 

Orange FOOD Week at the end of the month is one of the busiest and most sought-after times to visit. 

Here's what is coming up this month with the Orange Chamber Music Festival running from March 12-15, a night in Nashville on March 14 and the Orange Running Festival on March 15. 

FOOD Week (now more than a week) will run from March 20-29 with the 10-day celebration marking 35 years with a full program of events celebrating the region’s chefs and producers. 

Think shared dining experiences, markets and immersive foodie events. 

Highlights include the Night Market on March 20 and the Sunday Producers Market & Brunch on March 29. 

See event program

Central West Comedy with Nina Oyama is on March 27, with the Handa Opera at Millthorpe from April 2-5 and Canowindra International Balloon Challenge running from April 11-19. 

Shop swap: Wellness focus at new London hotel

Many new hotels in London are located in the East End, but Six Senses Hotels has gone west for its first UK property. 

Six Senses London has opened its doors within The Whiteley building, the former Whiteley's emporium and department store on Queensway in Bayswater. 

Close to Hyde Park and Notting Hill's colour, Six Senses London offers 109 rooms and suites, many with private terraces, alongside 14 branded residences. 

Crowning the hotel, the Whiteley Suite has a 125 square-metre roof terrace. 

“We wanted Six Senses London to feel like a hotel that embraces you from the moment you arrive," says GM Nick Yarnell. "Warm, genuine, and instinctive, yet delivered with exacting standards and quiet precision. 

"As part of The Whiteley, we honour the heritage of British craft and innovation while creating something that gives back to the neighbourhood and feels deeply connected to its community.”

The Whiteley's original Grade II listed façade has been maintained, along with its Art Deco heritage. 

At the centre of the hotel is the restored grand staircase, once the defining feature of the original department store. Deconstructed, lengthened, and rebuilt by hand, it now ascends through three floors up to the glass-domed ceiling.

Alongside London's first hotel magnesium pool, which supports muscular recovery and nervous system regulation, there is a 20-metre indoor swimming pool, a 325-square-metre fitness centre, and dedicated yoga and mindful movement studios along with a spa. 

Thirteen wellness spaces and six treatment rooms encompass cryotherapy, flotation, red-light therapies, a traditional hammam, and a sensory suite. 

Six Senses London offers "maverick British cuisine" at Whiteley's Kitchen, Bar and Café. 

Executive chef Eliano Crespi and head chef Jose Jara present vegetable-forward menus while at the bar, cocktails are constructed to work with or without alcohol. 

Above the lobby sits the world's first Six Senses Place - a social and wellness members' club. 

Reservations for Six Senses London are now open at sixsenses.com 

Where to enjoy Tasmanian wines with a touch of sea spray

 

There are few better gourmet experiences than enjoying a glass of wine with some freshly shucked oysters while taking on some spectacular water views. 

The recently opened Le Gulch wine bar in Bicheno, on Tasmania's east coast, overlooks the churning waters of the the local gulch, a natural breakwater.  

Years ago, the venue was home to the Blue Waters seafood factory. A couple of decades ago you could visit to enjoy a roasted crayfish paired with Apsley Gorge wines. 

Now the venue has re-opened in the space known as Bicheno Winery, used for winemaking by Apsley Gorge owner Brian Franklin, who is known for producing outstanding Burgundy-inspired pinots noir. 

The Le Gulch Wine Bar is operated by Myles Franklin, son of Brian, together with business partner Shelley Bickerstaff, a wine industry veteran. 

There is a super chilled coastal vibe with a small but thoughtful selection of wines by the glass, from French rosé to Tassie bubbles and local labels like Freycinet Estate, along with current and back-vintage Apsley Gorge releases. 

The snack menu offers oysters, cheese and charcuterie plates, served, when we visited last week, by a charming French hospitality operative. Local beers and spirits are also on offer. 

"We are ready to welcome a new generation of guests to experience the magic of this east coast location and catch up with old friends," Myles Franklin says. 

It would be all too easy to settle in for a long session here. 

Summer opening hours are Wednesday-Thursday 3-8pm; Friday-Saturday 1-8pm and Sundays 1-6pm. 

You'll find Le Gulch at 54 Waubs Esplanade, Bicheno. See https://www.legulch.com/