Tom Macphail

Every small business has a thing. That one croissant. That one cocktail. That one dress.

It may seem like a simple thing on the surface, but the recipe is more complicated than anyone knows. It takes years of hard work and dedication to arrive at that one, perfect product. Jake Ausburn and I spoke to two platinum business owners about their thing and how platinum made it possible.

Bistro Rex

Passionate about utilising Australia’s finest produce and native ingredients, Pete and his fiery head chef Jo Ward create modern dishes, like smoked ora salmon and French Bistro favourites, like the iconic steak frites.

Parterre

Richard carefully curates a collection of European antiques, making Parterre a coveted destination for design-driven Sydneysiders & collectors for over thirty years. We spoke to Richard about 2 of his most unique pieces.