The Business Council of Australia says the Federal Government’s announcement of new regulation on supermarkets is not supported by evidence and risks increasing costs.
BCA Chief Executive Bran Black said the Australian Competition and Consumer Commission (ACCC) year-long inquiry found no evidence of supermarkets engaging in excessive pricing.
“We all want lower prices for Australians, but regulation should be based on evidence. The ACCC did not find that supermarkets are driving inflation, and it also found grocery prices being pushed up by the rising costs of getting goods onto shelves — including energy, transport and insurance costs,” Mr Black said.
October ABS data reinforces this point — headline CPI inflation was 3.8 per cent, while food and non-alcoholic beverage inflation was 3.2 per cent.
These outcomes reflect broader cost increases across energy, freight, labour and production rather than retailer pricing practices.
Mr Black said supermarket profit margins remain modest and stable, with Coles reporting around 2.4 per cent and Woolworths around 2.0 per cent in FY25 — levels inconsistent with claims of excessive pricing.
“The ACCC identified higher energy, freight, labour, insurance and production costs as the key pressures on grocery prices across the entire supply chain. Adding further pricing regulation risks introducing complexity and cost at a time when Australians need the system working as efficiently as possible.”
The BCA’s submission warns that the proposed regulations could lead to significant direct and indirect compliance costs, distort competition and — contrary to the Government’s intent — ultimately risk higher prices for consumers.
Mr Black said that with productivity growth and business investment weak, adding new regulatory burdens is not the right approach.
“If Australia wants lower prices and better outcomes for consumers, we need to focus on reducing unnecessary regulation and addressing the underlying cost pressures across supply chains — not increasing the regulatory burden without evidence that doing so will deliver benefits.”
Gen Z couples are the most likely to argue with their partner about finances and harbour money secrets, a survey indicates.
Around nine in 10 (91%) of Gen Z (people aged 18 to 28) said they have argued with their partner about finances, compared with 76% across all age groups.
Not saving enough, spending too much on non-essentials, and having different financial priorities are among the common reasons for a row being sparked, according to the research for Starling Bank.
This age group was found to be the most likely of all generations surveyed to keep financial secrets from a partner, with 45% doing so, compared with an average of 37%.
Hidden bank accounts, secret purchases and misrepresenting income were among the secrets being kept under wraps.
But the survey of more than 2,000 couples across the UK also indicated that Gen Z are particularly financially literate and among the generations most likely to prioritise financial compatibility.
To help couples communicate better and improve their relationship with money, Starling has created an interactive tool that aims to strengthen financial communication.
Becca Stroud, a personal finance expert at Starling, said: “It’s great that Gen Z are so financially literate, but it’s crucial for this literacy to be balanced out by an appreciation for how we all approach money slightly differently.
“Everyone has their own take on finances which can lead to disconnect, conflict, or tension – which is why it’s so important for all to learn about the variety of money languages people speak.
“This can help us to understand each other’s perspectives and learn how to best communicate with each other money wise. That’s why we built Starling’s money languages tool.”
Mortar Research was commissioned by Starling to carry out a survey of more than 2,000 people who are in a long-term romantic relationship lasting at least a year.
BEIJING, Dec. 14 (Xinhua) — China National Offshore Oil Corporation announced Sunday that the secondary development project of the Liuhua Oilfield, the country’s first deepwater oilfield, has fully commenced operation.
The milestone marks a major breakthrough in China’s ability to develop complex deepwater oil and gas reservoirs.
Located in the Pearl River Mouth Basin, the Liuhua Oilfield is China’s largest offshore reef limestone oilfield in terms of proven geological reserves. Since its initial commissioning in 1996, the oilfield has produced over 20 million tonnes of crude oil.
However, substantial reserves estimated at 140 million tonnes remain in the seabed strata, necessitating secondary development to tap into the potential.
The secondary development project comprises two oilfields, Liuhua 11-1 and Liuhua 4-1, situated in an area with an average water depth of approximately 305 meters. The project involves 32 production wells.
Since the first batch of wells began operation in September 2024, daily crude oil output has climbed to a record high of 3,900 tonnes. ■
Tasmania’s proud maritime legacy has been taken to new heights today, with the launch of the largest battery-powered ship in the world by Incat Tasmania in Hobart.
Premier Jeremy Rockliff said today was a celebration of what Tasmania does best.
“Today isn’t just significant in Tasmania, it has global implications, and the eyes of the world are on Incat,” the Premier said.
“Incat is a household name in Tasmania for a reason – it is a world leader and I know Tasmanians are so proud of the ship builder’s innovation and craftsmanship.
“Our advanced manufacturing capabilities continue to grow because of visionary companies like Incat.
“I want to congratulate Bob Clifford and the entire team at Incat – your work is world-leading, and you should be immensely proud.
“Tasmanian manufacturers are playing a vital role in boosting Australia’s sovereign defence capability and in doing so, they’re creating highly skilled jobs and delivering real economic benefits here at home.
“Manufacturing contributes nearly $2 billion a year to Tasmania’s economy and supports more than 20,000 direct jobs.
“We’re working together with Tasmanian success stories like Incat to move our state forward.”
Virtual fencing has been legalised in New South Wales, with users of the technology already labelling it a “lifesaver”.
It allows livestock to be moved or confined without the need for physical fences or gates.
The technology involves the use of a collar on livestock that sends out noises and an electric pulse if an animal leaves the designated area.
Farmers can change the boundaries and check in on an animal’s individual data on a mobile app.
Angus McIntosh is a mixed farmer from Molong. (Supplied: Angus McIntosh)
Virtual fencing is already legal in some other states, where farmers have credited it as a success.
However, some in NSW remain undecided.
“I see the advantage of virtual fencing … but the maintenance of the collars, or the technology, how reliable they are … they’re the real concerns,” farmer Angus McIntosh said.
And with the electronics reliant on telecommunication towers and satellites, some farmers have questioned how they will perform during emergencies.
Virtual fences have been made legal in NSW. (ABC Rural: Emily Middleton)
What is the cost?
Mr McIntosh currently operates roughly 2,000 sheep and 100 cows on just over 1,400 hectares of grazing land in Molong in the state’s central west.
He has been thinking about using the technology, but is worried about the cost.
“On our level, it needs to be affordable to do a couple hundred head of cattle at a time, so the price point will be the deciding factor of how well it gets taken up,” he said.
Collars use solar panels to charge. (Supplied: Halter)
In addition to the collars, which can cost several hundred dollars per cow, towers are needed on properties for farmers to set up their virtual fences.
Livestock researcher for the Kondinin Group, Pamela Lawson, said one provider’s towers cost about $6,000 each.
“Which depends on the topography of your land and how many towers you’re going to need,” she said.
The systems are then controlled via an app, which is charged at about $2 to $2.50 per cow per month.
How does the technology work?
Director of strategic relations at virtual fence manufacturer Halter, Brent Thomas, described the technology as an “Apple Watch for cows”.
Brent Thomas says the collars can give farmers lots of useful information. (Supplied: Brent Thomas)
He said Halter’s solar-powered collars monitored animals as well as controlled their movements.
“The [collars] can tell the farmer if there’s any health problems or any kind of fertility indicators,” he said.
The technology for Halter’s collars involves the installation of a tower on the property that connects to the individual farmer’s internet or telephone service, which provides a backup if there is a fault.
Virtual fencing relies on the use of telecommunication technology such as satellite and service towers. (Supplied: Halter)
Ms Lawson said virtual fencing was already being used in about 23 per cent of Tasmania’s dairy herd, but the take-up in the beef sector may be slower.
“It’s just a bit more questionable about the sort of more broadacre general beef farmers on more extensive grazing country, how it will all work, given the amount of collars they will need and the area they are covering,” Ms Lawson said.
However, Mr Thomas said the fences were currently used on “really big ranches” in Montana and Texas.
“They’re able to work on really large properties,” he said.
Member for Orange, Phil Donato, and Minister for Agriculture, Tara Moriarty. (ABC Rural: Emily Middleton)
Cost savings?
Traditional fencing costs about $12,000 per kilometre, with an average farmer expected to install around two to three kilometres of fencing every year.
The set-up costs of virtual fencing will vary depending on the number of animals it is used for and the topography of a property; however, it’s estimated that the first year’s costs could be comparable to a farmer’s annual fencing budget, with costs after that reducing significantly.
Orange MP, Phil Donato, who has been pushing for virtual fencing to be legalised in NSW for five years, said farmers in other states have reported cost savings.
“I spoke to a farmer in Tasmania who’s been using it … his fuel bill went from $1,000 to $100 a month because he’s not driving around on a quad bike early in the morning,” Mr Donato said.
“He’s got more time to spend with his kids and his wife.”
Emergency performance
When it comes to emergencies like bushfires and flooding, farmers have expressed concern over how the technology will hold up.
Mr Thomas said the collars were put to the test during severe storms in Tasmania last year.
The technology allows farmers to define boundaries without physical fences. (Supplied: Halter)
“Farmers were able to move their animals remotely without sending out staff and putting them in danger in the middle of the night,” he said.
NSW Farmers Association Animal Welfare Committee chair Robert McIntosh said while virtual fencing will be a “game changer” in emergencies, there would be a problem if the technology were reliant on just mobile phone signals due to poor connectivity in rural communities.
However, a lot of the technology also uses satellite navigation.
“That’s a lot more consistent and more reliable for farmers,” he said.
MIAMI, Dec. 13, 2025 – Today, Royal Caribbean officially marked the debut of Royal Beach Club Paradise Island in The Bahamas with a ribbon cutting ceremonyjust days ahead of welcoming its first vacationers on Dec. 23. Royal Caribbean executives and Bahamian government officials gathered at the all-new beach club to celebrate the launch and highlight the deep collaboration between the vacation brand and The Bahamas that brought the destination to life.
More than 150 government officials, VIPs and community members joined the festivities to celebrate the official ribbon cutting and get an exclusive look at the first-of-its-kind destination. From the location – one of the island’s most idyllic beaches – to the Bahamian food, culture and staff,the beach club combines the beauty and spirit of The Bahamas with signature Royal Caribbean touches across the experience, service and design.
Royal Beach Club Paradise Island is set to redefine the ideal beach day with all-inclusive experiences for every vacationer and mood. From all-day party vibes at Party Cove’s The Floating Flamingo – the world’s largest swim up bar – to laidback energy at Chill Beach and nonstop family time at Family Beach, vacationers can create their ultimate beach day in more ways than one.
For more information on Royal Beach Club Paradise Island and day pass options, guests can visit Royal Caribbean’s website.
*NOTE TO EDITOR: Media can access photos of Royal Beach Club Paradise Island at www.RoyalCaribbeanPressCenter.com/images/.
About Royal Caribbean Royal Caribbean, part of Royal Caribbean Group (NYSE: RCL), has delivered memorable vacations for more than 50 years. The cruise line’s game-changing ships and exclusive destinations revolutionize vacations with innovations and an all-encompassing combination of experiences, from thrills to dining and entertainment, for every type of family and vacationer. Voted “Best Cruise Line Overall” for 22 consecutive years in the Travel Weekly Readers Choice Awards, Royal Caribbean makes memories with adventurers across more than 300 destinations in 80 countries on all seven continents, including the line’s top-rated exclusive destination, Perfect Day at CocoCay in The Bahamas.
Media can stay up to date by following @RoyalCaribPR on X and visit www.RoyalCaribbeanPressCenter.com. For additional information or to book, vacationers can visitwww.RoyalCaribbean.com, call (800) ROYAL-CARIBBEAN or contact their travel advisor.
Are there any ingredients that could indicate a product is low-quality?
Ingredients on the back of the bottle are ordered by quantity. “The baddies that you want to look out for… is your mineral oil, your sodium lauryl sulfate, parfum, benzel peroxide” being high up on the ingredients list, Miss Truman says.
The BBC sent ingredients lists of two BHA 2% salicylic acid toners with similar packaging to Dr Bhate. One is typically sold for six times the price of the other.
Dr Bhate says the the list of active ingredients in both products “looks pretty similar, no red flags,” but she notes the products have different formulations with solvents and humectants, which break down ingredients and hydrate the skin respectively.
“This will likely lead to varying performance between the two products,” she says.
Dr Bhate also looked at the ingredients lists for two serums with similar branding, one from a luxury skincare brand and one from a supermarket.
She says that though they have “lookalike packaging”, the budget product “doesn’t appear very similar in terms of ingredients” and the higher-end formula “seems more complex with barrier lipids and more marine extracts”.
Standing around a kitchen island with a small group of other food writers, I pull on a pair of plastic gloves and begin massaging a bright red paste into wedges of cabbage.
We are in Korean-American TV chef Judy Joo’s London flat, learning how to make kimchi from scratch.
Kimchi – sharp, funky, fermented cabbage – has become a kind of shorthand for Korean food in the UK. Judy calls it “the cornerstone of Korean cuisine”.
“Traditionally, Koreans eat kimchi 365 days a year,” Judy tells me. Kimchi recipes are passed down “like heirlooms”, she adds.
The group joke about the chilli under our nails and the smell lingering on the train home, but we’re all excited to have a jar of homemade kimchi ready to put in the fridge.
Judy, who’s known for bringing Korean food to British audiences, was leading a class tied to Ocado’s new Korean food aisle. It’s part of what appears to be a growing trend of bringing Korean food further into the British mainstream.
Judy Joo
Korean-American TV chef Judy Joo demonstrates how to make kimchi from scratch…
Judy Joo
… Her class duly rub red paste into wedges of cabbage
Growing up as a Korean in London, I was used to my culture turning up at school in the form of food. On “international day”, my mum would be asked to send in Korean dishes for pupils to try. Teachers were often more curious than students, and there was usually confusion about whether it was another type of Chinese food.
Korean food has never been in competition with other Asian cuisines – it simply wants to be seen and tasted on its own terms. As more Korean restaurants have opened, and as I’ve gone back to Korea and explored its food there, I’ve watched that shift happen in both places.
‘Fermented foods, such as kimchi, have become mainstream’
Back in 2009, the South Korean government launched a “Global Hansik” campaign to raise the profile of Korean food abroad, putting public money into restaurant promotion, chef training and overseas marketing. The programme drew criticism at the time for lacking clear results but, later, government studies suggested awareness of Korean food in major overseas cities rose over the first half of the 2010s.
Since then, Korean food has increasingly travelled alongside the broader “K-wave” of pop culture. Food-centred drama Bon Appétit, Your Majesty has showcased Korean fusion dishes, while South Korean competition show Culinary Class Wars returns for a second season on Netflix this month after topping the platform’s global non-English TV chart in its first run.
The shift is also visible on UK shelves. Searches for “Korean BBQ” on Waitrose’s website are up more than 60% year on year, and sales of its gochujang paste have risen more than 70%. Kimchi is among its fastest-growing international products.
“Fermented foods, such as kimchi, have become mainstream,” explains nutritionist Emer Lowry. “They enhance flavour and texture, but also offer benefits including improved digestion and a diverse, healthier gut microbiome.”
And the interest in Korean food didn’t just happen overnight – it’s driven by curiosity. Analysis by Bibigo, part of food giant CJ, suggests TikTok posts by UK users mentioning Korean food have risen from just under 10,000 in 2023 to more than 17,000 in 2025.
Lola Lee
Dishes at Cálong in North London
At Cálong, a restaurant in North London, chef Joo Won is exploring what it means to cook Korean food in Britain. In his early career in a London hotel kitchen, he worked with chefs from France, Italy, Spain, Greece and Thailand. Between shifts, they would take it in turns to cook meals from home for each other and, one day, the others asked him to make something Korean.
“When they asked me to cook Korean food, I realised I couldn’t,” he says. “As a Korean person and a chef, being unable to cook Korean food was embarrassing.”
He began revisiting the dishes he grew up with, not just restaurant staples but the home cooking most non-Koreans never encounter. “In Korea, the real foundation of our food is jang,” he says, referring to fermented pastes and sauces such as doenjang, ganjang and gochujang.
Try this BBC Food kimchi recipe:
But ingredients in Britain are different. “We can’t get exactly the same ingredients here that we have in Korea,” he says. “So a big challenge is: how do we reinterpret the character of British ingredients in a Korean way?
“We’re a restaurant that uses Korean techniques and flavours, but we also rely heavily on what’s available here in the UK,” he continues. “If an ingredient doesn’t suit Korean seasoning, there’s no need to put gochujang on it. If every dish at an Italian pasta restaurant came out with the same sauce, it would feel strange.”
As the popularity of Korean food grows, Joo thinks chefs may find it easier to source the authentic products they need. “At the moment, I’d say we’re only at the beginning. It feels like we’ve just reached the starting line.”
Food is the most important part of Korean dining culture. But Yoonsun Chang – who runs a Korean supper club – says Jeong, a deep warmth and care often associated with Korean hospitality, and inyeon, a sense of meaningful connections formed at the table, are also key. “What I try to give is jeong, but what’s created through these gatherings is also inyeon.”
LoKoLi – short for “Lovely Korean Life” – is a one-woman project run by Yoonsun, who creates one-off dining experiences built around Korean food and culture. I first came across her on Instagram and was struck by how much of it she was doing alone, driven by her own desire to show a version of Korean life that reflected what she loved.
Guests at her monthly clubs, which she usually hosts at home, often say they want more than the obvious elements of K-culture. They already know the music and dramas. What they’re seeking is the quieter, domestic side of Korean life: the table setting, the stories behind everyday dishes.
She also pays close attention to how Korean food appears outside Korean spaces. She recalls a time when “kimchi burgers” in Britain used “just some generic pickles”. Now, she says, pubs and restaurants increasingly use real kimchi. “Seeing that makes me feel Korean culture has really spread,” she says.
‘The flavour profiles were so different to what we were used to’
For British YouTubers Armand and Max, their introduction to Korean food came after taking part in a viral video for the Korean Englishman YouTube channel. Now in their early 20s, they say that day changed the way they eat.
The video, which featured the pair trying Korean street food in their school playground, was seen by tens of millions – and eventually took them to Korea itself, where they tried barbecue, late-night ramyun and school lunches.
“The flavour profiles… were just so different to what we were used to,” says Max. “Fermented cabbage, kimchi, we’d never had that. That was delicious. I can’t even compare it to anything.”
Korean Englishman
Back in Judy’s kitchen, as cabbages disappear into jars, she explains that proper kimchi needs weeks to ferment, though we were encouraged to taste it as it developed – as people do when making it at home.
The jar I made that day is now bubbling away in my fridge. It’s not the kind of kimchi my family would have made, but the process – rubbing paste into each leaf, waiting for the tang to deepen – connects back to kitchens thousands of miles away.
Korean food in Britain is still young compared with other cuisines. It has not replaced anyone’s Friday-night takeaway. But from supper clubs and YouTube channels to supermarket aisles and small flats where people are learning to make kimchi for the first time, it is steadily becoming part of everyday life.
BEIJING, Dec. 13 — China’s top economic planner said on Saturday that it will take multiple measures to stabilize investment growth in the coming year.
The measures will include leveraging various types of government investment funds, moderately increasing the scale of central budget investment, and continuing to utilize new policy-based financial instruments, the National Development and Reform Commission (NDRC) said at a work conference.
Next year, the NDRC will act to invigorate private investment, improve the implementation of consumer goods trade-in programs, boost service consumption, cultivate new growth drivers, and expand high-standard opening up.
