#fine-dining-hospitality

#fine-dining-hospitality

25hours Hotel The Olympia has reemerged as a high-voltage new entrant to Sydney's hotel scene, absorbing the collective energy of Oxford Street, a cultural artery of the city.

Once upon a time, hotel buffet conjured images of scrambled eggs and orange juice from a machine. Now? It's wagyu served up beside your waffles.

Alton Brown stated, 'Still has to be Blue Ridge Grill. I like Blue Ridge Grill. Comfy banquettes, quiet, good martini...and parking!' This highlights his preference for the restaurant's atmosphere and quality.

Chintemani is looking to blend a respect for tradition with a modern approach to Mediterranean food, featuring a menu that leans heavily Turkish.

Coachella has always been a study in extremes: agony and ecstasy, filth and transcendence. One minute you feel near death... the next, you're eating Dippin' Dots and watching Radiohead.

When it comes to lunchtime in France, if you haven't bagged yourself a table by the time the clock strikes noon, you're on a sticky wicket.

Shoreditch is becoming something of a burger hub, with various popular burger joints like Meat Stop and Dumbo establishing their presence in the area.

The sourdough crumpets are a must-order and they come with some delightful accompaniments - the dressed Dorset crab and the duck liver parfait with Yorkshire rhubarb being our favourites.

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

Chanel, Christian Louboutin and Hermès are names that are synonymous with luxury, signifying elegance, craftmanship and prestige. These brands often use subtle, mysterious signals to communicate their status - things like minimalist designs or the red sole on a Louboutin shoe. Often termed "quiet luxury", this trend is also seen in the world of high-end dining. This approach to luxury branding is aimed at creating a desire in consumers to learn these signals.

Back in 2024, after a reporting trip for a whiskey magazine, I got tired of drinking. Perhaps it was the sluggishness I felt each morning, or maybe it was the podcast I'd heard while traveling, which shared the news that one or two glasses of red wine was not, as we had long been told, healthy. Whatever the reason, I tossed in the daily drinking towel after that trip, figuring that going forward, I might only have a drink or two every now and again.

Whether spooned delicately onto porcelain, presented on ice beneath candlelight, or passed around at an intimate dinner party, those glossy pearls have long been shorthand for celebration, indulgence, and impeccable taste. Caviar has always belonged to the world of heightened moments, from champagne-soaked soirées on the French Riviera to late-night tastings in Parisian salons. Yet despite its storied reputation, it's not reserved solely for five-star dining rooms and private members' clubs.

"Cooking at high altitude means having to adjust our seasoning as your senses are actually dulled in the air," Monica explained. "Something else you have to take into consideration is the space the team has to work in. It's obviously tiny, so you need to think about how practical it is to physically put the dish together and still create something that looks beautiful".

Launching on March 1, Akoko's West African inspired menu will be headed up by the Akoko burger, £16, which will see an aged British beef patty seasoned with a special spice blend as well as tamarind jam, sosu kaani scotch bonnet chilli sauce, yassa-spiced onions and melted goat's cheese. The Akoko burger will come in Heard's signature roast potato bun and be served with dibi dipping sauce inspired by Senegalese barbecue.