Why tourism is booming in Spain

Spain is enjoying a tourism boom despite global uncertainty. 

Tourism officials and analysts expect an uptick in demand despite issues in the Middle East, travel industry news hub Travel Mole reports.

 
Some travellers, particularly from Europe, are reconsidering long-haul trips to the Middle East, and, by extension, to Asia. 

And as oil prices rise amid Gulf tensions, airfares - especially for long-haul routes - are expected to increase. This dynamic tends to favour short- and medium-haul destinations in Europe. 

Spain and cities like Madrid (above) and Barcelona, is set to benefit directly from this shift, particularly in key source markets such as the United Kingdom, Germany, and France. 

The country, seen as a safe, stable, and easily accessible destination, is well placed to capture redirected demand. 

Spain finished 2025 with 97 million foreign arrivals, official government data shows: up 3.5% from 2024. That made it was the second most-visited country in the world behind France.

It is targeting over 10 million visitors in 2026.

New restaurant is a tribute to a legend

 

Mietta O'Donnell was a legendary Melbourne restaurateur, who is fondly remember a quarter of a century after her death.

Mietta's was an conic restaurant much loved by the the city's movers and shakers, and O'Donnell was  also an influential figure in the arts and cultural world.

Now a new restaurant named in her honour: Miettas, has opened as a fine dining destination at The Queenscliff Hotel on the Ballarine Peninsula, where she once oversaw the property when it was Mietta's Queenscliff in the 1970s.

With a kitchen brigade led by executive chef Salvatore Giorgio, Miettas aims to establish itself as a destination restaurant, with a one-seating-per-service model "designed to create a relaxed and elevated experience". 

Giorgio, former owner and chef of Bar Taralli, has built "a strong reputation for honest, flavour-driven cooking grounded in southern Italian tradition", the local tourism authority reports. The chef has worked at kitchens including Marnong Estate, Scopri, and Bar Bambi.

The menu includes hand-crafted pasta, local seafood and premium meats with an Italian accent. 

There are two degustation menus for $115 and $135 per person, as well as vegetarian and Vegan options.

See thequeenscliffhotel.com.au

Chardonnay May to showcase one grape in style

The month of May sees wine producers in the Adelaide Hills promoting local chardonnays with tastings, lunches and dinners all featuring the classic white grape for Chardonnay May.

Many of the cellar doors will host curated tastings, new-release showcases, museum and back-vintage pours, and immersive wine experiences.

May will see more than 30 chardonnay-themed experiences, with a Chardonnay Trail Passport available to help guide your trek.

“Chardonnay is the flagship white grape variety for the Adelaide Hills, with examples produced within the region rivalling the very best,” says Adelaide Hills Wine Region president Alex Trescowthick.

“Chardonnay May puts a spotlight on our region’s ability to produce world-class chardonnay, as well as the growing recognition for our Sparkling Blanc de Blancs. 

"For the month of May, we are all things chardonnay as we celebrate the different styles produced throughout the Hills. We invite everyone to come and discover Adelaide Hills chardonnay.”

One of the showcase events is the The Chardonnay Collective on May 16, featuring four courses of food, eight producers and eight wines over one evening.

The event will see some of the Adelaide Hills’ leading chardonnay producers joining together.

Chef John Simpson-Clements at Mount Lofty Ranges Vineyard will created the four-course degustation showing off seasonal South Australian produce.

Each dish will be served alongside two premium Adelaide Hills chardonnays, showcasing the diversity of the region, from Lenswood to the Piccadilly Valley and beyond. And every wine will be poured blind.

No labels. No hints. Not even the producers know what’s in the glass. Which sounds a lot of fun.

Producers include Ashton Hills , Gentle Folk, Koerner, Mt Lofty Ranges Vineyard, Murdoch Hill, Shaw +Smith, Sidewood Estate and Vella Wines.

The event costs $245 per person. Book Here.

Another highlight of the program is the Tasting Australia event Adelaide Hills Chardonnay Heroes, to be held on May 9 at Mount Lofty House.

This special dinner will feature a line-up of the region’s top award-winning chardonnays.

Further details on individual events and offerings can be found at adelaidehillswine.com.au Chardonnay May

Image: Duy Dash 

French vineyards facing frost threat

A late cold snap is causing concern for grape growers across France. 

Vignerons across the country, from Champagne in the north to the Var in the south, fear frosts causing damage to vines that are well ahead of schedule in their development, wine news service Vitisphere reported. 

Vines emerged from dormancy two or three weeks ahead of schedule, making the icy conditions serious concern as growers used heated pots to prevent frost from destroying the buds on their vines.

"We're going to have to endure the frost and wait to assess the damage to the vines," industry news hub Vitisphere reported growers as saying. 

"Whether it's tonight or the nights to come, the risk of frost is confirmed in French vineyards," said Sébastien Debuisson, R&D Director of the Comité Champagne. 

"For many areas, the question isn't whether it will freeze, but how severe it will be."

There are forecasts for this week of -3 to -4°C in sheltered areas in Champagne. Growers in Chablis reported even lower overnight temperatures late last week.   

"A cold air mass is common at this time of year," Debuisson said. 

"What is unusual is the exceptional advancement of the vines: between 15 days and three weeks, especially for chardonnay but also for pinot noir, depending on the sector."  

Image: Vineyards in Quincy, Vitisphere

Experienced new chef aims to showcase local flavours

The South Coast of New South Wales has emerged as a serious gourmet destination in recent years, with Cupitt's Estate among the flagbearers.

At a time when consumer spending has tightened, the South Coast has seen restaurant dining numbers in the region increase by 15-16% across January and February compared to 2025, data shows.

Riding the continuing wave, Cupitt’s has appointed experienced Ryan Smith as executive chef, with Smith bringing more than 27 years of international culinary experience to the role.

Smith joins Cupitt’s Estate following an extensive career spanning fine dining kitchens in Sydney (Banc and Restaurant Balzac) and London, including events where has cooked for the British Royal Family.

His career includes a spell at London's The Square. Following this, he took on a head chef role within the Bill Granger restaurant group in the UK.

Closer to home, Smith has previously served as head chef at Rick Stein at Bannisters and says returning to the region feels like coming home.

His parents live locally, and he has strong South Coast connections.

Smith says his focus at Cupitt's Estate will centre on what he believes is the key to the success of regional restaurants; exceptional local produce, cooked simply and served fresh.

“Regional dining works when you embrace what’s around you," he says. "For us, that’s the local seafood and produce and the people farming and growing it. The closer you can get ingredients to the plate, the better the result.”

Libby Cupitt, strategic partnerships Manager at Cupitt’s, says: “The South Coast dining scene has evolved significantly in recent years and we see Cupitt’s Estate as playing a key role in that continued growth.

“There’s great producers, passionate chefs and a real appreciation from diners for quality local food matched to great wine.”

# Cupitt’s Estate is located nestled between Milton and Ulladulla and offers a winery, the restaurant, and luxury accommodation on site in the form of 10 architecturally designed stand-alone villas I've just added it to my "to do" list.

For more info see www.cupittsestate.com.au.

Long Island distillery sues global giant LIV Golf

You might remember LIV Golf, a group that promotes golf as a festival of drunkenness and pays some of the leading players obscene amounts of money.

It aimed to change the face of the sport but is now largely an extravagant irrelevancy - unless you are one of the lucky golfers raking in the dollars, or one of the fans fighting each other. 

Now LIV Golf has a legal issue.

A New York-based artisan distillery, Long Island Spirits, has filed a lawsuit against LIV Golf, alleging that the league depressed sales and confused customers, by selling LIV-branded products that infringed on the spirit maker’s trademark.

In a filing to the US District Court for the Eastern District of New York, the craft vodka producer claimed that the Saudi-backed golf league is infringing on its signature LiV brand by selling its own branded alcohol and apparel.

The LiV acronym originally stood for Long Island Vodka (see image right).

As well as its signature vodka, made from local potatoes, the distillery produces cocktails, whisky, RTDs and gin. It also sells its own branded t-shirts, hats and other clothing.

The Baiting Hollow (great name)-based distillery, accuses LIV Golf of “blatant trademark infringement”.

The complaint states: “Distributors, retailers, hospitality partners, and consumers have already experienced actual confusion about whether the LíV brand has affiliated with LIV Golf.

“Consumers’ mistaken belief that LIV is in league with a highly controversial and heavily commercialised venture backed by an immense foreign sovereign wealth fund is antithetical to the authentic, pioneering, craft spirit LíV brand that LIV has worked hard to build.”

Ouch.

So you are serious about whisky?

Are you serious about whisky? 

Want to know more about distilling in Tasmania and the Lark success story? 

Lunching in time for the Easter long weekend, Lark Distilling has launched a range of ways of exploring the Lark range right on the Hobart waterfront. 

Open across the whole long weekend, LARK’s Cellar Door, located on Davey Street, is offering bookable tastings designed to bring Tasmania’s whisky story to life in an immersive way.

Visitors and local alike can book for Welcome to LARK, a concise, 45-minute guided tasting that traces Lark’s origins and evolution, featuring three museum release malts for $149 per person. Daily from 1pm | $149pp | Booking link here

If you are keen to splash out, Fuse Whisky Blending Experience is a premium, hands-on session where guests create their own bespoke Lark single malt. Guided by a whisky specialist, guests blend from unreleased cask samples to craft a personalised, cask-strength bottle to take home.
Daily from 3pm for $499 per person. Booking link here.

For evening plans, LARK’s dining space, The Still, has just launched a new extended menu. To celebrate, all online dinner bookings will receive a complimentary tasting of Lark's new Fire Trail whisky (it's a ripper), over the next two week. (Closed Good Friday and Easter Monday). Booking link here.

The Fire Trail is part of a new portfolio of four Tasmanian whisky expressions that are presented in re-imagined 700ml bottle with a new design that was this week awarded World’s Best Design at the World Whisky Awards 2026 Global Dinner. 

The Collection comprises Fire Trail (RRP $170), Devil’s Storm (RRP $200), Ruby Abyss (RRP $400), along with Cinder Forest (available in May, RRP $160). 

Check out larkdistillery.com. 

Good fish, bad fish for Easter

Easter is one of the most popular times of the year for eating fish. But are you choosing seafood that align with your values?

Some of Australia's most popular seafood choices are linked to overfishing, impacts on threatened species, and habitat damage.

GoodFish - an independent guide to sustainable seafood - is urging Australians to think twice before choosing some seafood staples for their Good Friday menu.

The GoodFish list of popular choices to avoid includes Tasmanian farmed Atlantic salmon, imported squid, some wild-caught prawns and some flake (shark), although most gummy shark is sustainable. 

“Australians love seafood, and most expect what they’re buying over Easter to be sustainable, but that’s not always the case," says sustainable seafood guide program manager Adrian Meder.

“Some of our most popular seafood options are linked to serious impacts like overfishing, bycatch of threatened species including dolphins and sawfish, as well as serious habitat damage. Armed with this information, shoppers have the power to take their dollars elsewhere and reward fisheries doing the right thing.

“In Australia, we are really lucky to have sustainable alternatives readily available. People often feel sustainability is out of their hands, but with seafood, a simple swap at the counter genuinely makes a difference.

“Our free GoodFish app puts that power directly in shoppers’ hands. Sustainable seafood doesn’t have to be complicated. We’ve made it quick, practical and accessible for everyday shoppers, using a clear traffic light system so people can easily choose seafood that has a light touch on our ocean.”

Among the fish to say "no" to are Tasmanian farmed Atlantic salmon. 

Goodfish says this industry is linked to serious and ongoing environmental issues, including pollution, killing protected seals, contamination of wild fish, and mass fish kills, and antibiotic use so heavy that fishers have been warned to stay kilometres away from some sites.

"Most critically, salmon farming in Tasmania’s Macquarie Harbour could drive the extinction of the Maugean skate – a critically endangered species found nowhere else on Earth."

GoodFish says Atlantic salmon just aren’t suited to Australian oceanic conditions. Tasmania is the warmest place in the world where salmon are farmed on an industrial scale, and rising water temperatures place increasing heat stress on the fish. This weakens their immune systems and allows disease to spread rapidly through the crowded pens, hence the widespread use of antibiotics.

Instead, diners are encouraged to look at NZ-farmed king salmon, Australian-farmed barramundi, Murray cod or native Australian salmon.

Others to avoid include wild-caught barramundi from Queensland and the Northern Territory, which are caught using gillnets, which are known to entangle and kill a wide range of threatened marine animals, including dolphins, dugongs, turtles, hammerhead sharks, and critically endangered sawfish.

Vivid shines a light on Sydney's beauty

The lights and action of Vivid Festival provide a major boost to visitation to Sydney over the cooler months.

Running from Friday, May 22, to Saturday, June 13, the 23‑day program brings together creativity to Australia's largest city across Vivid Light, Vivid Music, Vivid Minds and Vivid Food.

More than 80% of the festival remains free, including the entire Vivid Light Walk, an unbroken 6.5‑kilometre journey featuring over 43 installations and projections created by local and international artists.

The Vivid Light Walk stretches along Circular Quay, The Rocks, Barangaroo and Darling Harbour, with additional venues in and around the CBD hosting Vivid Music, Vivid Food and Vivid Minds events. 

This year, Vivid Sydney will feature collaborations for a series of events with Biennale Sydney, as well as cultural institutions, venues and arts companies such as the Museum of Contemporary Art Australia, Australian National Maritime Museum, City Recital Hall, The Mint, Carriageworks, State Library of NSW, Sydney Opera House and more.

New South Wales Minister for Jobs and Tourism Steve Kamper said Vivid Sydney will be bigger and better than ever before. Well he would, wouldn't he? 

“No other city in the world can host Vivid, because no other city in the world has what Sydney has to offer," said the offensively cocky sounding Kamper. 

"Vivid Sydney 2026 will redefine how we experience our city, delivering a bigger and bolder event program that will come to life both day and night."

Festival director Brett Sheehy says: “For 2026 we are expanding our program into new artforms including aerial performance, daytime public art, theatre and dance. 

"These join our vast Vivid Minds, Light, Music and Food offerings to now make your Vivid Sydney one of the great comprehensive arts festivals of the world."

Stay tuned for a special announcement of a Vivid Sydney first, an outdoor performance on the Sydney Opera House Forecourt over the June long weekend.

At the heart of the new Regional Dinner Series is A Shared Table with Yotam Ottolenghi, where the world‑renowned chef will bring together ingredients and flavours from across the state. 

Tickets for Vivid Sydney are on sale now. For more information and for a full list of events, go to vividsydney.com 

Combining bikes and boats is growing in popularity

Tours that combine biking and barging are all the rage, tourism operator UTracks reports.

Bike and boat holidays aim to combine the comfort of river and canal cruising with the freedom to explore well beyond the riverbanks.

And Europe’s waterways, from the flats of the Netherlands to France, Germany and the along the Danube, enable small vessels to glide into lesser-known ports while cruisers spend days cycling through river towns, vineyards and picturesque landscapes.

The Mediterranean, particularly along the coasts of Greece and Croatia, offer similar experiences at sea.

Guests can cycle village lanes, and rural backroads before heading back to their ship for dinner.

A range of routes are available and for the less energetic (raises hand), electric bikes are available for a supplement.    

https://www.utracks.com/bike-boat-information

Crudo adds a new gourmet offering to Gippsland waterfront

Gippsland has a new gourmet destination with the opening of Crudo | Wine & Provisions in Lakes Entrance.

 

The new Mediterranean-inspired deli and wine store is part of popular waterfront restaurant Sodafish and has opened on the lower deck beneath the floating restaurant.

Following five successful years of Sodafish, executive chef and owner Nick Mahlook decided to  expanded his operation, creating a providore experience that brings together local seafood, European pantry staples and a wine selection in a relaxed coastal setting.

Crudo - Italian for ‘raw’ - aims to replaicte the Sodafish ethos with quality, simplicity and respect for produce, including gourmet offerings from Spain, Italy and France.



Guests can browse cheeses, anchovies, sardines and antipasto ingredients, plus pantry staples designed to elevate everyday cooking. 

Freshly baked breads and sourdough pizza slices are available daily, with toppings such as mortadella, stracciatella and pistachio, or capers, confit tomatoes and buffalo mozzarella. 

Sounds good for picnics, or anyone in self-catering accommodation in the sun, sand and surf destination. 

Crudo also offers grazing platters for pre-orders, also ideal for picnics, boating days or entertaining. A new jetty allows guests to pull up by boat, collect a platter and wine, and head back onto the Gippsland Lakes.

Images: Nicky Cawood

City of Sydney aims to boost nightlife precincts

The City of Sydney has unveiled plans to boost nightlife, saying 5000 businesses across more than 20 special entertainment precincts are set to benefit.

Venues within the precincts will be able to trade later and gain access to NSW Government benefits, including liquor licence fee discounts and extended licensing hours.

“This will be the largest overhaul of late-night trading of its kind in Australia,” Lord Mayor of Sydney, Clover Moore AO said.

“Our community has resoundingly voiced its support for our plans so far, highlighting the fact that we want to see a nightlife that reflects our status as a global city.

“The community has also asked us to allow some areas to trade even later and we’ve listened.”

The proposals seek to expand some of the City of Sydney’s existing late-night precincts and add new ones. Hopefully, security will also be addressed.

Special entertainment precincts would now include:

*a new area along Harris Street in Ultimo, including the Powerhouse Museum
* expanded precincts along Meagher Street and Shepherd Street in Chippendale
* an expanded Oxford Street precinct, covering The National Art School and Qtopia.

“In response to community feedback we have expanded special entertainment precinct status to some new areas," Moore said. "We have heard the concerns of residents in some of those areas and we will continue to work with them as well as businesses, workers and visitors through this next phase to ensure we get the balance right.” 

The following areas would be upgraded to a later ‘tier’, unlocking later hours for businesses:

* Walsh Bay Arts Precinct, Wharves 3 and 4
* several streets around the Mercantile Hotel in The Rocks
* part of Oxford Street to the east of Taylor Square
* Regent Street, Botany Road and parts of Redfern Street
* The Hollywood Quarter around Campbell, Foster and Commonwealth streets in Surry Hills.

“It’s clear our communities are invested in these proposals but it’s a very technical process, so by consulting them every step of the way we’re ensuring they understand and support us at each stage of this journey,” Moore said.

The changes are part of a broader suite of proposals to recognise established and understood late-night trading areas with special entertainment precinct status.

“We all want a nightlife we can be proud of, and that our global city deserves,” Moore added.

Image: City of Sydney, Ed Hurst

Sunshine Coast now linked to two major Asian destinations

The Sunshine Coast now has air links to two major Asian destinations: Bali and Singapore.

Sunshine Coast Airport today welcomed its first international service to Singapore via Bali.

The new Jetstar service will operate three times per week. 

Sunshine Coast Airport CEO, Chris Mills said more than 200 passengers boarded the inaugural flight heading off to Bali.

“Today is a proud moment for our airport and our community," Mills said.

“Direct services to Bali and through to Singapore strengthens our region’s accessibility and helps unlock new opportunities for tourism, trade and investment.

“The new service represents significant planning and investment in our airport to make sure it continues to grow alongside our region.

“We’re delighted to partner with Jetstar to deliver this service and look forward to welcoming more visitors to experience everything our region has to offer.” Mr Mills said.

Jetstar’s head of network fleet strategy and planning, Ted Knight, said the airline was proud to be leading the way in opening new international connections for the Sunshine Coast.

“Asia is closer than ever for Sunshine Coast residents and visitors with today’s inaugural service from Maroochydore to Bali and Singapore," Knight said.

“We’ll be offering more than 70,000 low-cost seats a year on this route so our customers can afford to take off more for less to Bali or continue to Singapore and beyond."

Jetstar currently operates direct services from Sunshine Coast Airport to Auckland, Adelaide, Melbourne, Sydney and Cairns, making it the airport’s largest carrier.

Jetstar is offering one-way sale fares from the Sunshine Coast to Bali from $209 and from Sunshine Coast to Singapore from $249. See jetstar.com.

Singapore Airlines goes large on new Western Sydney International Airport

 

Singapore Airlines will launch daily non-stop flights between Singapore and the new Western Sydney International Airport from November 23.

The airline will operate its Airbus A350-900 medium-haul aircraft, which features 303 seats in two cabin classes: 40 in business class and 263 in economy class, subject to regulatory approval..

The inaugural flight, SQ201, is scheduled to depart Singapore at 11:30am on November 23 and arrive at 22:20pm. The return flight, SQ202, is scheduled to depart Western Sydney International Airport on the same day at 23:55pm and arrive in Singapore at 05:05am the next morning.

Combined with SIA’s four-times-daily services to Sydney Kingsford Smith International Airport, the airline will operate five daily flights to Sydney: Australia’s financial hub.

With the addition of Western Sydney International, SIA will serve eight destinations in Australia. Scoot, SIA’s low-cost subsidiary, serves three destinations in Australia.

“Singapore Airlines’ services to Australia’s newest gateway at Western Sydney will deliver more choice and strengthen connectivity to this popular destination for our customers," says Dai Haoyu, senior vice president for marketing and planning.

"Western Sydney’s late-night departure capacity will enable a seamless travel journey and connections through Singapore Changi Airport, to more than 130 global destinations served by the SIA Group.”

Simon Hickey, CEO of WSI, said: “Western Sydney International Airport is thrilled to be partnering with Singapore Airlines, bringing more of its Skytrax certified 5-Star service to the people of Greater Sydney.

"Our 24-hour capacity, coupled with Singapore Airlines’ extensive global connectivity, will open our city to the world in new and exciting ways. From Sydney to Singapore and beyond, we are pleased to help herald this new era of aviation that will ultimately give Australian travellers more choice and flexibility on when, where, and how they choose to fly.”

Tickets are on sale from today.

Drink well; help the environment during April

Yalumba's Y Series wine range, drinks retailer Endeavour Group, and 4 Pines Brewing Co will combine to celebrate World Earth Day on April 22. 

The trio will aim to transform everyday purchases into making a tangible national impact on the environment. 

The Our Power, Our Planet campaign will see every purchase of 4 Pines Pacific Ale cans or Y Series wines directly fund the planting of native flora and the restoration of vital bushland across the country.

Dan Holland, Chief Corporate Affairs and Sustainability Officer at Endeavour Group, outlined said that Earth Month across April serves as a powerful reminder of the collective action needed to protect the planet. 

“At Endeavour Group, we believe that when our customers, trade partners and our team act together, we can make a difference with even a day-to-day choice of which drinks to enjoy,” he said.

Throughout April, 4 Pines Brewing Co. has committed to planting one native tree, shrub, or groundcover for every carton of 4 Pines Pacific Ale sold. This initiative contributes to a multi-year partnership with Landcare Australia. 

Simultaneously, Y Series is ramping up its conservation efforts. It is pledging to regenerate 10,000

square metres of koala habitat from proceeds raised throughout April in partnership with Greenfleet.

"Through our Y Series Earth Month campaign, we aim to make a tangible and positive impact on the environment by planting vegetation in areas that need it most," says winemaker Sam Wigan.

"Sustainable practices go beyond our winemaking. It’s about our community, its people and future 

generations.”

Recent Y Series releases ($15-16) include Y Series Lighter Cuvée, Y Series Pinot Grigio 2025, Y Series Lighter Pinot Grigio 2025, Y Series Riesling 2025, Y Series Chardonnay 2025 and Y Series Lighter Shiraz 2024.

I’m working through the wines right now: the chardonnay is very good value and pinot grigio is fine. The lighter shiraz and pinot grigio didn’t work for me. They tasted like they’d been diluted with water. 

Products can be purchased during April at any Dan Murphy’s or BWS outlet, or via their online stores. 

New wine deal with Europe will see an end to Australians exporting "prosecco"

A new Australia–European Union Free Trade Agreement will see the removal of tariffs on Australian wine exports to EU member states - but will mark the end of exporting Australian wines labelled as Prosecco. 

Australian wine exported to the European Union will not be subjected to tariffs upon entry, resulting in an expected saving of $14.5 million per year, a deal welcomed by umbrella body Australian Grape & Wine (AGW).

But the deal means the EU's position that prosecco is a protected trade mark means Australian sparkling wines will have to use a new name for their product in those markets. 

I recommended the adoption of OzSecco, or AusSecco, a couple of years ago but the wine industry is very slow to pivot. 

AGW said today: "The industry position is that prosecco is a grape variety, in the same way that shiraz or chardonnay is, and they shouldn’t have to change the name of it; consumers know what it is. etc."

The body says it has “welcomed key elements of the Australia–European Union Free Trade Agreement, including the removal of tariffs on Australian wine exports to EU member states” while highlighting the “significant implications” the agreement will have for producers exporting Australian prosecco.

The CEO of AGW, Lee McLean, said that the tariff outcome was a “commercially meaningful result for the sector”.

“The removal of tariffs on Australian wine entering the EU is good news for our exporters and for the long-term competitiveness of Australian wine in a major global market."

Australian prosecco producers will retain the right to call their wines prosecco in the domestic market but will no longer be able to export Australian wine labelled prosecco to Europe, following a 10-year phase out period.

“We continue to maintain that prosecco is a grape variety and that efforts to restrict its use are nothing more than protectionist measures used to distort trade to the advantage of EU producers," McLean said. 

"This is clearly a blow for those Australian producers who currently export Australian prosecco, who will need to transition away from using that term for export markets."

Cocktails on a budget; and giant steaks to share

Calling lovers of affordable cocktails, and big slabs of red meat.

At a time when budgets are stretched, Potts Point eatery Le Frérot has just launched two weekly offers for Sydney drinkers and diners.

From the team behind acclaimed Franca Brasserie and headed by group executive chef José Saulog, Le Frérot has launched these deals for early-in-the-week visitors.

M&M Mondays (Martinis & Margaritas)

Le Frérot is kicking off the week with M&M Mondays, offering $10 martinis and margaritas all night from 4pm. Sounds good - could get messy.

T Bone Tuesdays

Le Frérot is serving up a $99 1kg T-bone steak with bottomless fries every Tuesday. Designed to be shared between two with fries that keep coming.

Run by the team behind Franca Brasserie, Le Frérot is a seven-day, all-day offering.

See https://www.lefrerotbyfranca.com.au/

Bad Bunny: Yes, your chocolate Easter egg has shrunk

No, your eyes do not deceive you.

Your Cadbury chocolate Easter eggs are smaller - and more expensive - for second year in a row.

Consumer organisation CHOICE has found shrinkflation is a holiday issue for chocolate lovers.

Last year, CHOICE revealed several examples of Easter eggs from global snack giants and supermarket home brands being guilty

Despite falling wholesale cocoa prices, manufacturers like Cadbury have doubled-down on the practice, continuing to cut the sizes of products already impacted in previous years, while retail prices for these items continue to climb, CHOICE says.

Easter is the perfect time for indulging in chocolate treats, and a great opportunity to set up Easter egg hunts for the kids. Unfortunately - but not surprisingly - Cadbury has delivered a cut in size, but a rise in price, to some of their Easter chocolates for the second year in a row,” says CHOICE journalist Liam Kennedy.

“Last year, we pointed out that Cadbury’s then 22-pack of hollow hunting eggs was coming with two fewer eggs than in 2024, and selling for an extra $2.50.

"Since then, the company has cut two more eggs from the carton and the product’s price has gone up by another $3.

"All up, the former 24-pack of eggs has shrunk by 68g and increased in price by $5.50 since 2024, meaning consumers are now paying almost 73% more per 100g than they were two years ago.

“Cadbury’s largest hollow egg box is not the only product to have shrunk. In the past 12 months, Cadbury’s entire range of boxed hollow Easter eggs have been hit by shrinkflation - each carton now contains at least one fewer egg than it did last year. In one case, a 15-pack currently selling for $15 has replaced an 18-pack that sold for $13.50 last year.”

CHOICE found Easter eggs aren’t the only products shrinking.

“Hot cross buns have also fallen victim to shrinkflation, with smaller buns now on shelves without any reduction in price. Aldi’s Rocky Road and Banoffee Inspired buns are both 20g lighter than they were this time last year.

Manufacturers told CHOICE that rising production and supply chain costs were driving the changes.

“Currently, the government is considering introducing mandatory notices to alert shoppers when a product has undergone shrinkflation," Kennedy says. "Shrinkflation is hard to spot, so these notices should be clear and placed near the product for a reasonable period to ensure consumers are aware of the change."

Read the full story: www.choice.com.au/eastershrinkflation

New scholarship honours winemaker taken too soon

Wine Tasmania this week announced a new scholarship aimed at helping rising stars in the industry. 

The new Vaughn Dell Scholarship is being launched with support from Sinapius Vineyard and his ex partner Linda Morice. 

Dell died suddenly on May 19  2020 at just 39. 

The former Aussie Rules player's "curiosity, positive attitude, determination and generosity were an inspiration for many", Wine Tasmania said. 

In launching the new scholarship program, Wine Tasmania CEO Sheralee Davies paid tribute to Dell’s legacy.

“Vaughn had such a big presence and was so well respected across the wine community," she said. 

"With Linda’s support, we hope this new scholarship program recognises and builds on Vaughn’s desire to always learn and elevate the wine offering in Tasmania.

 

“Vaughn was a recipient of the Dr Don Martin Sustainable Viticulture Fellowship in 2017, on which this new scholarship is based. 

"We would like to acknowledge the Alcorso Foundation for instigating the Dr Don Martin Sustainable Viticulture Fellowship, which saw eight Tasmanian wine professionals undertake self-directed study travel during 2011-18 for the benefit of themselves, their business and the overall wine community.

 

“This program is particularly important as the Tasmanian wine sector continues to grow in an ever-changing and challenging environment. This scholarship will help the Tasmanian wine sector keep innovating, learning, adapting and excelling.”

 

The new Vaughn Dell Scholarship provides a total annual grant of up to $10,000 to support wine sector professionals based in Tasmania undertake study-based travel. 

Expressions of interest are invited from Tasmanian-based wine professionals by May 30. Applications will be assessed during June and outcomes advised by June 30.

See winetasmania.com.au/vaughn-dell-scholarship

Keeping it in the family: Wirra Wirra gains new/old vineyard

Wirra Wirra is to acquire the 70+-year-old Trott Vineyard in Blewitt Springs, one of Australia’s most significant grenache sites.

Wirra Wirra announced today that it will work with Thistledown Wines, the current owners, who will retain a portion of the fruit for their own releases.

The Trott name has long been synonymous with Wirra Wirra. The former owners, Sue and the late Roger Trott, rebuilt Wirra Wirra with Roger’s cousin Greg back in 1969.

Planted in 1952 on deep Maslin sands, Trott Vineyard is "known for grenache of exceptional perfume, purity and structure".

Wirra Wirra will assume ownership and management of the vineyard, while Thistledown will continue to purchase half of the fruit under a long-term agreement.

“Trott Vineyard is a rare asset in Australian wine,” said Matthew Deller MW, CEO of Wirra Wirra. “Its fruit produces a style of grenache that stands comfortably alongside the great sites of the world.

"We are committed to protecting its identity and working with Thistledown, whose achievements with the vineyard have played a vital role in elevating McLaren Vale grenache internationally.

“Given the exceptional quality of the fruit, the growing global reputation of McLaren Vale grenache and the Trott, Wirra Wirra connection, it was an opportunity our family ownership could not let slip by.”

Vineyard management will be led by Wirra Wirra viticulturist Anton Groffen, with a focus on preserving original vine material and maintaining the site’s structural and soil integrity.

Family-owned and established in 1894, Wirra Wirra is one of McLaren Vale’s most respected wineries. Its certified organic estate vineyards and biodynamic practices underpin flagship wines including Church Block, RSW Shiraz and The Absconder Grenache. 

The group also includes Ashton Hills and Hahndorf Hill in the Adelaide Hills.

Thistledown was founded in 2010 by Giles Cooke MW and Paddy Gilhooly. It specialises in small-batch grenache, shiraz and chardonnay.

How about 52 days at sea to sample "slow travel"?

Slow travel, particularly for retirees, or those with time on their hands, is a growing trend. 

How about taking your time and visiting 26 ports on one cruise? One such offering is Windstar Cruises' 52-day sailing from Singapore to Papeete, designed for those who want to take time and chill out. 

The cruise is being promoted as an example of the shift away from short, fast holidays to longer, more immersive travel, particularly for the retiree market - albeit those with cash to splash. 

The cost of this extravagance exploring Polynesia, Melanesia, Micronesia, and south-east Asia. comes in at under $500 per person per day. 

The 52-Day Cruise for Travellers Who Finally Have Time, is the Star Collector: Grand South Pacific Adventure. 

With prices starting from $21,553 per person and stops at ports throughout the South Pacific, the deal includes wifi, dining, unlimited select beers, wines and cocktails, gratuities, accommodation and more - if you snap up an "early bird" offer.

Windstar says: "This is slow travel at its most rewarding. Instead of ticking off one or two islands, guests will journey across the entire South Pacific, whether it’s French Polynesia’s biosphere reserves and the Marquesas’ dramatic valleys, or the lagoons of the Cook Islands and Tonga’s royal heritage".

The journey traverses Tonga, Fiji, Vanuatu, the Solomon Islands and Papua New Guinea with overnight stays in destinations like Bora Bora, Fiji, Bali and Papeete, plus repeat visits to Moorea. 

The days at sea offers the chance to slow down, recharge and enjoy the simple luxury of uninterrupted time. It all sounds rather enticing. 

For more info see the Windstar Australia website or call 1300 749875. 

The website is a bit glitchy, however. I seriously doubt the cruise calls at Flissengen (Antwerp) on Day 21. That would be a serious diversion.

Peppina and Hellyers Road combine for a taste of Tasmania

One of Hobart's leading restaurants has teamed with one of Tasmania's top whisky distilleries for a one-off dinner to showcase the best of the Apple Isle. 

The Tasman Hotel’s Peppina Restaurant and chef Massimo Mele will combine with Hellyers Road Distillery to host Off the Press: Orchard & Oak, a celebration of single malt whisky and Tasmanian produce.

Mark in next Friday, March 27, at 7pm. 

At a cost of $160, guests will gather in the atmospheric Printing Room at Peppina (below) for a three-course menu by celebrity chef Massimo Mele, showcasing the Tasmanian launch of Hellyers Road's Peaches 20-year single cask release.

Menu highlights will include heirloom tomato crostinis, grilled prawns, potato gnocchi, dry-aged Angus sirloin steak, and a peach tart and amaretto crumble to finish. 

Along with the launch of the Peaches, whisky tastings paired with the food include a 12-year American Oak Single Malt Whisky and a Double Cask American & French Oak Single Malt Whisky.

Established in 1997, Hellyers Road Distillery is based in Burnie in north-west Tasmania. 

Should you be tempted, bookings are available here: 

https://www.sevenrooms.com/experiences/peppinahbalc/off-the-press-orchard-oak-4807792460873728

Cool times: Where to chase - and drink - giant icebergs

Anyone for Iceberg Alley?

Any day now, these giant beasts will start drifting past the coasts of the Canadian province of Newfoundland and Labrador.

Dozens, maybe even hundreds of them, local tourism authorities promise.

Newfound and Labrador is one of the best places in the world to go iceberg hunting - dramatic giant cubes of ice - with 90% of each one under the icy water.

Icebergs are edges of glaciers that have broken off and slipped into the ocean.

Roughly 90% of icebergs seen off Newfoundland and Labrador come from the glaciers of western Greenland, while the rest come from glaciers in Canada's Arctic.

Icebergs are so plentiful that locals put them to good use.

You can drink iceberg water straight, as in Berg water, or in spirits like iceberg vodka, gin, and rum. There is even an Iceberg Beer. brewed by Quidi Vidi with pure 20,000 year-old iceberg water.

They might taste good, but icebergs can also be dangerous. Remember The Titanic?

See https://www.newfoundlandlabrador.com/things-to-do/iceberg-viewing

Image: Phil Raby

Meet a $35 two-course business lunch in Melbourne CBD

How does a two-course business lunch served within the hour sound?

Even better, with a price tag of $35 - almost unheard of in the Melbourne CBD.

I've just added French-Italian La Madonna’s new lunch menu to my list for next time I am in bleak city and need sustanance.

The $35 for two courses menu in the Next Hotel complex is designed by head chef Jacopo Degli Esposti (Italian-born and Paris trained) and draws upon his Italian heritage.



La Madonna is now open up for lunch Tuesday to Friday 12pm-2pm with an entrée and main to choose, or three courses for $45 (entrée, main and pasta).

Menu options includesteak frites with pepper sauce; poached and roasted octopus with caponata and gremolata; or beef cheek bourguignon.

Desserts like tiramisu and lemon popsicle can be added, while there is also an option to upgrade with sides like cauliflower gratin.

The menu is designed to be served quicker than at dinner service - built around 40-minute reservations to suit office workers and business lunches.

La Madonna is at Level 3, 103 Little Collins Street, Melbourne.

Behind-the-scenes voice to grace 2023 The Signature

It takes more than a viticulturist and a winemaker to produce a flagship wine for a major wine company.

Think grape pickers, designers, marketers, cellar staff, sales people and wordsmiths among many playing a role.

May 1 will see the release of the 52nd vintage of Yalumba The Signature Cabernet Sauvignon & Shiraz, with the 2023 vintage dedicated to a man whose words have graced the wine's labels for more than three decades: Peter Sawrey.

Each year, The Signature honours an individual who has made a profound contribution to Yalumba’s culture and traditions.

The person honoured is chosen by fifth-generation proprietor Robert Hill-Smith.

Since 1994, Sawrey has written the back label story for every vintage of The Signature; interviewing each Signatory, distilling their character and contribution, and translating Yalumba’s history into the words that travel with every bottle around the world.

Jessica Hill-Smith says: "Sawrey's storytelling has become as intrinsic to The Signature as the blend itself,"

“An authentic wine must have an authentic recipient, and the 2023 wine is a ripper,” said her father, Robert Hill-Smith.

“The Signatory dedication is an important tradition for our family business. It is wonderful to see it 
grow within our company, with the wine trade, and with people drinking The Signature around the
world.”

Sawrey joined Yalumba in 1988, contributing across events and marketing, and became a custodian of the brand’s narrative. It was in 1994 that Hill-Smith first asked him to interview Peter “PJ” Wall for the back label of the 1990 vintage. What followed was more than three decades of conversations.

Even after retiring from Yalumba in 2009, Sawrey was still invited to write The Signature’s back label.

On being named the 2023 Signatory, Sawrey said: “I am moved. I have dreamt about this day. I have 
enjoyed writing the stories of Yalumba’s Signatories all these years, and now I look forward to writing
my own!”

The wine was made by another Yalumba retiree, Kevin Glastonbury, and I will report back when I have tried it.

Pre-release purchases are available via yalumba.com. RRP $74.

Craft distilling returns to historic Seppeltsfield

Craft distilling has made a comeback to Seppeltsfield Estate’s historic 1877 distillery in the Barossa, reviving the site’s original spirit-making heritage. 

Now open daily from 11am–5pm, Prohibition Liquor Co operates as a working distillery, tasting room, and cocktail bar. 

Guests can enjoy guided gin tastings, seasonal cocktails, classic G&Ts, and a relaxed food menu while soaking up the estate’s iconic palms and heritage buildings.

Set among the estate’s iconic palms and historic buildings, it is described as "the perfect place to settle in for a relaxed tasting, grazing lunch or afternoon cocktail", say the team from Unique Winery Experiences Australia.

Pizzas are served with gluten-free and Vegan options available, alongside crisps and cheese plates designed for pairing with a gin flight or cocktail. 

Bookings are recommended. Click Here. A visit can be combined with a tasting of some of Seppeltsfield's table and fortified wines next door. 

The venue is also available for corporate events, private functions and weddings. 

Brown Brothers unveils $20 cool-climate pinot noir

 

A $20 pinot noir from a big-name Australian wine producer? Pretty rare. 

Brown Brothers has just expanded its refreshed Classic range with the launch of Brown Brothers Classic Pinot Noir, marking the first time in decades that the 137-year-old family winery has introduced a pinot noir at a major commercial scale. 

With an RRP of $20, the new release targets one of Australia’s fastest-growing red wine segments, reinforcing a broader brand refresh now rolling out nationally, the wine producer says.

Consumer demand for lighter-bodied, fresher and more versatile red wines continues to drive the growth of pinot noir across the Australian wine category, as drinkers increasingly seek reds that feel approachable, modern and suited to a broader range of occasions, Brown Brothers reports.

This shift is helping to:

• Divert drinkers from heavier red styles

• Increase purchase frequency through more flexible drinking occasions

• Reduce shopper risk through familiar varietals and trusted brands

• Drive incremental growth within the red wine category

The 2025 Brown Brothers Classic Pinot Noir is made from grapes grown in cool-climate regions of Victoria, including the King Valley. 

My verdict. It is soft, gently spicy, very easy to enjoy in its youth and definitely worth the price. Affordable and fun. 

Brown Brothers Classic Pinot Noir and the refreshed Classic range are available nationally at participating retailers and online at brownbrothers.com.au.

Overcrowded Barcelona to double taxes on tourists

Barcelona is crowded and tired of tourists.

Fortunately, there are many great alternative destinations in Spain that still welcome visitors.

Barcelona this week announced it is doubling the existing tourist tax for overnight stays.

City leaders just announced hikes for stays in hotels and short-term rentals effective from next month, new hub Travel Mole reported.

Guests in hotels are impacted the most, with hotel taxes going up to around €12 depending on the star rating.

It includes an increased €5 surcharge, which is a fixed fee.

Vacation rental guests will now pay €4.50 a night up from €2.25, as well as the €5 surcharge.

Cruise guests are spared the increases and will continue paying €6 per night.

The moves are to generate funds which will be used, in part, to alleviate the local housing crisis.

The surge in short-term rentals across the city has severely impacted local housing affordability, which has been the reason for several anti-tourism protests in recent years.

The city has already announced plans in principle to ban short-term rental properties from 2028.

Image: Time Beast, scopio.com 

For five weeks the Yarra Valley is the Place for Pinot

Pinot noir? Pinot gris/grigio? Pinot blanc? Pinot meunier?

Whatever your favourite pinot family member, the Yarra Valley is likely to likely to have something of interest.

From March 20 to April 27, Wine Yarra Valley is launching The Place for Pinot - a region-wide pinot celebration, bringing together 16 wineries for a five-week showcase of the wines the cool-climate region is known for.

Visitors are invited to taste their way across the valley, discovering cellar doors, vineyard stories and pinot experiences along the way.

And to guide the journey: a Digital Pinot Passport.

Visitors can check in at participating wineries, build a pinot trail, and unlock an entry into a draw to win a Pinot Prize Pack - a mixed pinot selection from participating wineries.

They are: Oakridge · Helen & Joey Estate · SOUMAH · Squitchy Lane · Punt Road Wines · Pimpernel Vineyards · Medhurst Wines · De Bortoli Wines · TarraWarra Estate · Giant Steps · Boat O'Craigo · Jayden Ong Wines · Wedgetail Estate · Cellar Door at The Farm · Nillumbik Estate · Buttermans Track Wines.

Find out more at https://wineyarravalley.com.au/the-place-for-pinot/

A taste of South America coming to the Mornington Peninsula

The Mornington Peninsula wine region is set to gain a new restaurant with a distinct Argentine accent. 

Brasa is a new sister venue at Montalto Winery that will celebrate South American-style asado cooking over wood-fired grills. 

Led by a chef (still to be confirmed) who has worked with Argentine grill maestro Francis Mallmann, the menu will focus on premium meats, seafood and seasonal produce, much of it sourced from Montalto’s own gardens, served in a relaxed, share-style format. 

The name Brasa means embers in Spanish and the restaurant will aim to replicate the parrillas of Argentina, particularly Mendoza. 

Slow cooking over embers develops deep, natural flavours. In Mendoza that can include cooking over vine cuttings. 

The menu will be designed for sharing with large cuts of meat carved and placed at the centre of the table, encouraging guests to pass plates, pour wine and gather over food. 

Montalto is a member of Ultimate Winery Experiences Australia.

See https://montalto.com.au/pages/brasa-by-montalto

Meet a new limited-edition gin with a purpose

Fancy an Easter tipple that could help save one of Australia's iconic native animals? 

Meet a new limited-edition gin with a conscious. 

The Australian Wildlife Conservancy (AWC) has teamed up with Brisbane-based craft gin distillery BY.ARTISANS ahead of the Easter holiday to launch Burrow & Bloom. 

Sales of the gin will support efforts to save Australia's beloved but threatened Greater Bilby, also affectionately known as the Easter Bilby.

The bilby has suffered population declines since colonisation and the introduction of feral cats, the primary driver of native mammal extinctions and ongoing declines in Australia.

While once found across the country, there is now only an estimated 10,000 bilbies remaining in Australia, with around 3,300 individuals living inside six of AWC’s feral predator-free sanctuaries. 

“Burrow & Bloom was designed to reflect the landscapes the Bilby depends on,” said Alexander Bell from BY.ARTISANS. 

“We’ve used a foundation of classic gin structure, layered with native desert botanicals like roasted wattle seed, saltbush, desert lime and lemon myrtle, to evoke arid soils, dry air and nocturnal foraging. A gentle rose infusion softens the profile as a subtle nod to Easter, without losing the austerity of the desert.”

Each bottle sold will contribute $48 to AWC to support bilby conservation and habitat protection across AWC sanctuaries. 

A maximum of 1,000 bottles of Burrow & Bloom will be produced, at full release, equating to $48,000 in sponsorship support for AWC, and the protection and management of wildlife sanctuaries across Australia.

You can find out more here. 

Image: Judy Moosmueller

Airline warns against online scammers

A major low-cost airline has warned flyers to remain vigilant against scams involving fake customer service contacts circulating on social media.

AirAsia's advisory followed the circulation of online posts displaying a phone number falsely claimed to be an official AirAsia customer service line.

AirAsia confirmed that the number is not affiliated with the airline and is suspected to be part of a scam targeting travellers seeking assistance with their bookings.

AirAsia clarified that it does not operate customer service via phone calls and urged customers to be vigilant about anyone claiming to represent the airline. 

All official customer support services are available either through the AskBo bot, or the airline’s digital support platform.

Guests can access AskBo via the AirAsia MOVE app or through AirAsia’s official digital platforms to receive assistance with flight bookings, schedule changes, travel information and other services.

AirAsia encourages travellers to always verify information through official AirAsia channels, including the airline’s website and verified social media accounts, especially during the peak Hari Raya travel period.

Customers are encouraged to visit www.airasia.com or access the AirAsia MOVE app.

British Airways adds daily London-Melbourne flights

British Airways today announced an expanded long-haul network, including daily flights from London to Melbourne (above).

The airline’s long-haul route network is set to grow by 9%, it said in a media statement with new destinations including Melbourne and Colombo in Sri Lanka.

The expansion also includes a boost to winter capacity on several popular leisure routes including Cape Town, Tokyo and Bridgetown in Barbados.

As a result of the situation in the Middle East. British Airways has added seven extra return services to Bangkok and Singapore in the last week and will continue to review its schedule and add additional flights to destinations as needed, the airline said.

“We’re delighted to announce sizeable growth to our flying schedule for winter 2026, including two notable new destinations that I’m confident will prove popular with our customers," said Neil Chernoff, British Airways’ Chief Planning and Strategy Officer.

"We’re also increasing services across several high-demand routes around the world. Together, these changes represent a significant investment in our long-haul leisure network, adding even more options and choice for our customers.

"Elsewhere, we know there is short-term demand as a result of the situation in the Middle East. To support customers with alternative routes from popular destinations we have already launched additional flights, and we will continue to monitor customer demand and add flights to our schedule if we’re able to do so.”

BA will commence daily flights to Melbourne in Australia from January 9, 2027, launching in time for the Australian Open and the Melbourne Grand Prix.

Flights will operate year-round from London Heathrow, via Kuala Lumpur.

Customers will have a choice of four cabin classes: World Traveller (economy), World Traveller Plus (premium economy), Club World (business class) and First.

Minor Hotels plans major Sydney expansion

The fast-growing Minor Hotels group is to add two new properties in Sydney under its NH brands.

The expansion will grow the Bangkok-based group’s Australasian portfolio to more than 60 properties.

“As Australia’s number one destination for domestic and international travellers, New South Wales continues to demonstrate strong tourism momentum, with total visitor expenditure up 5.7% year-on-year,” said Craig Hooley, Chief Operating Officer for Minor Hotels Australasia.

“This growth is supported not only by increasing leisure and business travel, but also by the state’s vibrant calendar of events and major international touring, which continue to shape demand for hotel stays and experiences.

“Events are re-shaping demand patterns across New South Wales.

“Major live entertainment has become a key driver of both occupancy and room rates, with concert-led periods delivering around 20% higher average daily rates compared to non-concert periods. International touring is now a consistent growth lever: since the Taylor Swift benchmark, we’ve seen a sustained flow of global artists driving meaningful room-night contribution year-round.

"These trends underpin the strategic timing of our new developments, ensuring we meet rising demand while supporting the state’s evolving tourism infrastructure. Major projects such as Western Sydney Airport will further strengthen connectivity for both domestic and international travellers, reinforcing the strategic importance of NSW within our long-term growth strategy.”

Minor Hotels will open NH Collection Sydney, marking the arrival of the brand in Australia.

The 256-room "upper-upscale" hotel in central Sydney is designed to cater to domestic and international travellers seeking "an eclectic, elegant atmosphere and outstanding service".

Featuring two restaurants and a rooftop bar, the property is set to open in late 2026.

Minor Hotels will also introduce its first NH Hotels property in Australia with NH Sydney Airport (top image), scheduled to open in 2027 in Mascot.

Truly weirdly, this development will also feature the reintroduction of the Sizzler restaurant brand to Australia through a partnership between Minor Hotels and Minor Food.

And here we all thought Sizzler died sometime last century.

* Minor Hotels operates hotel brands including Anantara, Elewana Collection, The Wolseley Hotels, Tivoli, Minor Reserve Collection, NH Collection, nhow, Avani, Colbert Collection, NH, Oaks, and iStay and will also soon open an Avani property in Wollongong.