In-flight food and drink prices a complete rip-off

Ever get the feeling you've been cheated?

That's Johnny Rotten of the Sex Pistols talking, but it could be anyone silly enough to buy food onboard a flight operated by Jetstar, an Australian budget airline and subsidiary of Qantas.

A $15 can of weak beer anyone? $5 for a tiny tube of Pringles crisps?

It seems Jetstar has decided that the best way to make up for its relatively low fares is to slug passengers in its tiny seats a mega price for food and drink.

There's been a lot of online chatter about the sky high prices Jetstar is charging. My tip: eat and drink before you take off.

The Jetstar prices are just absurd. 

Take that $15 price tag on cans of Hahn Super Dry, Super Dry 3.5 and Stone & Wood Pacific Ale.

I asked AI how much I would pay retail for a case of 24 cans. The response: A case of 24 cans of Hahn Super Dry (375mL full strength, 4.6% ABV) typically costs between $55.00 and $66.00 AUD, depending on the retailer and current promotions. If you are looking for the mid-strength version (Hahn Super Dry 3.5%), a 24-can case usually ranges from $54.00 to $57.00 AUD. 

So four cans on board a Jetstar flight costs the same as 24 cans at your local bottle shop.

How about those tubes of crisps? 

AI tells me: Small 53g cans of Pringles crisps generally cost $2.70 at major Australian supermarkets like Coles and Woolworths, though they are frequently on special for $2.00. 

And don't forget Jetstar would buy in bulk, at a reduced price. 

Then there is $8 for a cup of packet noodles in the air. 

AI tells me: Budget Name Brands (Fantastic, Suimin, Indomie): Standard 70g–75g single cups or bowls cost around $1.75 to $1.90. 

So a fairly hefty mark-up there as well. 

It's up to you - but just be ready to be ripped off.   

    

Coonawarra to turn on the country cabernet charm

Coonawarra is an Australian wine region inextricably linked to cabernet sauvignon. 

Each spring, the sleepy South Australian district comes alive with Coonawarra Cabernet Celebrations returning from October 1-18, bringing together three vibrant weekends of wine, food, music and regional experiences.

Celebrating Coonawarra’s signature variety, this year’s festival features over 40 free and ticketed experiences across the region, inviting visitors to meet the makers, explore the vineyards and cellar doors. 

Coonawarra Vignerons Acting Executive Officer Heidi Guyett says the program of events provides a perfect reason to make an effort to visit. 

“October is a fantastic time to experience Coonawarra," she said.

"The vineyards are bursting back to life, the days are getting longer and there’s a wonderful energy throughout the region.” 

One of the highlights of the Cabernet Celebrations program is the intimacy of the events and the opportunity this provides for people to meet the makers and the families at the heart of the wine community.

“Aside from tasting the exquisite wines of the region, visitors will have the opportunity to meet and dine with winemakers, viticulturists and boutique winery owners, go behind the scenes in the winery

and even sample wines that are yet to be officially released, all the while learning about the process

and the passion that goes into Coonawarra’s famed wines,” Guyett added.

The celebrations begin over the October Labour Day Long Weekend, with the Coonawarra Cabernet Celebrations Golf Day teeing off at Penola Golf Course on Friday,  October 2.

The event combines golf with sparkling cabernet, regional food and wine, with teams competing for the coveted Champion Team red jackets. 

Across the long weekend, visitors can also roll up their sleeves for past making and lunch with the DiGiorgio Family, take a guided vineyard tour at Rymill Coonawarra, enjoy sparkling cabernet at sunset at Balnaves, or settle in for live music, pizza and family-friendly festivities at wineries across the region.

New to the festival in 2026, the Coonawarra Community Markets will make their Cabernet Celebrations debut on Sunday, October 4, showcasing fresh local produce, hand-made and hand-crafted goods, artisan wares and Coonawarra wines. 

The weekend of October 9-11 sees visitors invited visitors to Blend It Up, with Cabernet Gin in the spotlight at Parker Estate, Cocktails on the Deck on offer at Brand’s Laira, and a relaxed afternoon of pizza and live music at Zema Estate among the diverse offerings.

The festival culminates with a feature-packed final weekend, led by the Cabernet Decade[nce] Tasting and Dinner on Friday, October 16.  Around 15 Coonawarra producers will come together at Wynns Coonawarra Estate for a one-night-only tasting showcasing cabernet sauvignon with age, followed by an optional degustation dinner at the excellent Ottelia Restaurant.

Saturday, October 17 offers reasons to linger, with Yalumba’s cooper demonstration at the Menzies Coonawarra property set to be a highlight among traditional offerings including Bowen Estate’s En Primeur, a special Decade of Majella Cabernet vertical tasting and Prof’s Paella at Majella.

Making it easier to explore the region, the Coonawarra Cabernet Celebrations hop on-hop off shuttle bus will operate each Saturday. 

Visitors are encouraged to book early, particularly for ticketed events and accommodation. 

For the full program of events and to book tickets, visit https://coonawarra.org/ccc-october-2026/

Discover an authentic Hunter Valley wine experience

Ian and Suzanne Little at the Little Wine Company in the Hunter Valley are keen on giving visitors an authentic winery experience. 

Here the tastings are held in the working winery on Milbrodale Road, Broke, while standing among the barrels and tanks, in the middle of the space's daily rhythms. 

Guests now taste where the wine is actually made by the family-owned boutique producer. 

"Wine is made here, not just poured here,” says Suzanne Little. 

“Every glass now comes with the full story - the barrels, the tanks, the equipment. It's the most honest way we know to share what we do.”

The winery is nestled against a mountain overlooking Broke Fordwich, one of the Hunter Valley's quietest sub-regions, just 15 minutes from tourism central in Pokolbin.

Little Wine Company - which recently celebrated a quarter of a century - offers a range of "new wave" varieties incuding albariño, pecorino, vermentino, sangiovese, barbera, tempranillo and montepulciano. 

Visitors can also order an optional charcuterie board of local cheeses, quiches and olives, or go behind the scenes with a Winery Tour & Taste, learning about the winemaking process from grape to glass, and even try wines straight from the barrel before they aren bottled.

The adventurous can get hands-on with a Barrel & Blend Workshop, crafting, labelling and taking home a custom red blend. 

On Friday evenings, the cellar door is open till 8pm with a rotating weekly food offering, ranging from artisan pies to paella and wood-fired pizzas.

Visit Friday 11am–8pm, Saturday 11am–5pm and Sunday 11am–4pm. 

Bookings are essential for tours and experiences. 

See thelittlewinecompany.com.au

Vietnam looks to entice higher-spending visitors

Vietnam is seeking to appeal to foreign visitors who spend more and stay longer, as the south-east Asian county shifts its tourism strategy from visitor numbers to higher-value travel.

The plan may involve preferential visas for high net worth tourists.

A resolution, signed by President To Lam on behalf of the Politburo, also introduces a requirement for compulsory insurance covering international visitors to Vietnam.

The initiative calls for more flexible entry policies, expanded visa exemptions and special treatment for international travellers considered particularly valuable to the tourism economy, the VN Express news site reports,

But Vietnam has yet to determine how much visitors will need to spend to qualify, what the preferential treatment will include, or when the new system will begin.

The country will also pilot measures designed to attract long-stay visitors and remote workers, potentially opening a new avenue for digital nomads and other travellers seeking longer stays.

Hanoi, Ho Chi Minh City and Da Nang will serve as the country’s principal tourism growth poles, while Phu Quoc is being positioned as a high-end international beach resort and events destination.

Vietnam welcomed a record 21.2 million international visitors in 2025, up 20.4% year over year.

Through the first seven months of 2026, arrivals had reached nearly 13.92 million, up 13.8%.

By 2045, Vietnam is keen to attract 70 million international visitors and rank among the world’s 30 most competitive tourism destinations.

Image: Hanoi

Sofitel unveils some special sweet treats

Sometime it is the little things that define an enjoyable hotel stay. 

Sofitel, a pioneer of French luxury hospitality, has just unveiled a global collaboration with Nespresso running from September until November 26 at 20 selected Sofitel properties worldwide. 

A new bespoke croissant and coffee combo is being delivered through the Please Disturb experience, a fun in-room taster. 

Building on the international success of La Haute Croissanterie by Sofitel, the limited-edition collab stars the café-croissant combo. 

Each pairing features freshly baked pastries meeting roasted Nespresso coffee. 

“Partnering with Nespresso for this latest limited-edition run of La Haute Croissanterie has allowed us to elevate one of gastronomy's most iconic pairings, the inimitable café-croissant, into a truly harmonious moment," says a very excited Anne-Cécile Degenne, corporate executive chef, Sofitel Hotels & Resorts.

"By combining the creativity of our pastry chefs with the expertise of Nespresso's coffee experts, we have crafted a fresh expression of French art de vivre that guests can enjoy in the privacy of their own room. 

"The final coffee touch adds theatre and flair, celebrating this perfect French pairing and ensuring every element feels uniquely personal.” 

The pairing menu invites guests to discover three signature La Haute Croissanterie creations: Le Brulé: cappuccino mousse brûlée and crispy honey cream croissant; L'Epicé: spicy chocolate coffee and  coffee-choco exotic croissant and Le Tonique: iced orange espresso tonic and Paris Brest croissant. 

The pairings are available on demand throughout the day via room service. 

The Croissant & Coffee Pairing Menu will be available at selected Sofitel properties worldwide, including Sofitel Sydney Darling Harbour and Sofitel Brisbane Central. 

See sofitel.com

Cooking up a storm in the Barossa

Casa Carboni Italian cooking school is a long-time favourite in the Barossa wine region.

Matteo Carboni's gourmet hub and Enoteca is located n the historic town of Angaston, just under an hour’s drive from Adelaide’s CBD.

It was established in 2012 by the Italian chef and his Australian wife Fiona, after he migrated to Australia from northern Italy in 2011.

It remains family-owned and -operated, Visit Barossa reports in its newsletter.

Matteo offers intimate weekly cooking classes featuring seasonal Barossa produce to create authentic Italian dishes. All classes include a welcome coffee and cake, tuition and a four-course lunch with wine.

Guests can also enjoy Matteo’s  food by booking in for his fresh pasta and vino lunches with a limited daily menu created with local produce such as potato gnocchi with ragu alla Bolognese.

The chef's long table dinners are promoted as a fabulous way to experience his cooking.

Offered on selected Friday nights and for private events, this multi-course chef’s choice menu features seasonal local produce. Bookings are essential.

See https://www.casacarboni.com.au/