In June, the Fink Group – which owns and operates leading Sydney restaurants Quay, Firedoor, Bennelong and Otto – partnered with David Allison, founder and CEO of Stix, one of the country’s top caterers. (Stix creates Qantas’s first- and business-class meals with Neil Perry.) Together they’ve launched a fancy new at-home dining experience, Fix Dining, and it’s now available in Brisbane.

A handful of the country’s best chefs – including Quay’s Peter Gilmore, Firedoor’s Lennox Hastie, ex-Momofuku Seiobo head chef Paul Carmichael, and chef and cookbook author Analiese Gregory (ex-Bar Brose) – are creating meals to be enjoyed at home using high quality produce and cooked by head chef Brian Murray (former head chef of Quay and Bennelong). The food arrives fresh, refrigerated and ready to be finished and plated at home.

The multi-course meal kits, which feed two or more people, are $200 (for Carmichael’s vegetarian feast) or $220 (for Gilmore, Gregory or Hastie’s three-course dinners). Each one includes "How To" videos from the chefs and a playlist to play during your cooking, plating and dining experience.

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There’s also a Fix “Freezer Stash” (for $198), which includes five (one from each chef) freezer favourites such as Gregory’s mapo tofu, Hastie’s Mum’s Moussaka, Gilmore’s crispy duck red curry, Murray’s Guinness stew with potato dumplings and Carmichael’s pumpkin and chickpea curry.

Plus, the Fix Store features the chefs’ go-to products that are either their own home recipes (not available anywhere else) such as Hastie’s smoked butter, Gregory’s truffle honey, Carmichael’s pikliz and Gilmore’s crumpets, or products that aren’t readily available elsewhere. There are also drink pairings from Fink wine director Amanda Yallop and cocktails made in collaboration with esteemed Sydney bar PS40.

Produce boxes from Stix’s regenerative farm (in the Hawkesbury) will be available in the coming months, too.

Additional reporting by Che-Marie Trigg.