From the Editor, Leigh O’Connor.
Opulence is making a comeback, but not quite as you remember it. From vintage glamour to timeless indulgences, the icons of old-school luxury are being reimagined for a new era. It’s less about exclusivity and more about experience, craftsmanship and a touch of modern flair.
Whether it’s sustainable caviar served without the pretense, or Champagne pairings that break tradition, today’s take on luxury is bold, playful and refreshingly accessible. We’re seeing it everywhere - from heritage fabrics in fashion to decadent dining experiences that feel both indulgent and inviting.
This week, we’re diving into the renaissance of old-school luxury - why it’s back, how it’s evolving and where to experience it firsthand.
Champagne and caviar…the ultimate luxurious combination that just screams old-school glamour! Let us show you on how to host a soiree showcasing both that your friends and family will talk about for many parties to come.
Start with a chilled Brut Champagne and elegant flute glasses – serve caviar on crackers and blinis with accompaniments like crème fraiche, chives and hard-boiled eggs. Check out our complete guide for hosting your next indulgent party.
Old-school or classic cocktails usually refer to drinks that originated before Prohibition in the United States. These cocktails are often characterised by simple, classic recipes and ingredients with a focus on balance and spirit-forward flavour profiles.
We have five recipes to concoct for a retro spin on your next cocktail night sure to make a splash with family and friends.
One-pan cooking has gained much popularity due to its convenience, ease of cleanup and ability to create flavourful meals in a short amount of time. In 30 minutes or less, you can whip up two fresh, vibrant, healthy and sustainable seafood one-pan wonders from Chef Courtney Roulston, who is also an MSC Ambassador.
Blending traditional Japanese techniques with French culinary artistry, Masahiko Yomoda is a Michelin-starred Chef celebrated for his innovative approach to fusion cuisine.
In this week’s Chef Chat, we visit Masahiko at Nikkita restaurant in Manly, where he delivers a vibrant menu with Latin and Japanese influences at this lively restaurant which boasts cosy spaces and a charming backyard not far from the beach.
Don’t miss his clean, green and vibrant recipe for asparagus tarts.
Aussies are a laid-back bunch - and it turns out, that’s exactly what we like to do when travelling. New research from Money.com.au shows that more than a third of Aussie travellers (37%) rank a beach holiday as their top travel choice.
Find out the top 10 holidays Aussies love most in this insightful travel article.
Sometimes, a little extravagance is just what we need!
