Luxury Chips: $20 a Plate

0:00In Sydney, it's March 13th. Here's what is happening. A side of ships at fine dining spots in Australia now cost up to $20, like the $17 version at Infinity by Mark Best on the revolving 81st floor of Sydney Tower. These are no ordinary fries. They're hand-cut from special sabago potatoes, steamed, blanched, and fried, and wagyu beef tallow for a perfect crunch. Meanwhile, places like Mimi's in Sydney charge $20 for shoestring ships with Tearagon Mayo, a 40% jump since 2020. Other high-end spots, such as Rockpool Bar and Grill, have hiked prices from $10 to $18 over six years. Thanks to multi-step prep that, demands time and premium ingredients. Chefs argue the cost covers labor, quality oil, and top-shelf potatoes, bringing comfort without cutting corners. Critics know it might tempt some to overcharge for frozen batches, but diners seem willing if the experience feels worth it. Prices are climbing everywhere,

1:01from $4.80 for frozen bags of supermarkets to $6.50 at fish and chip shops, and $10 to $12 at pubs, even large servings hit $23 in spots like Melbourne's Prince Alfred Hotel. Farmers face doubled costs for fuel and fertilizer, but steady buyer prices, so many sell direct-to-restaurants. Vineyard's balanced handmade specialties with frozen options to keep things affordable, while consumers pay up for perceived value in exclusive settings. Thanks to our sponsor for helping bring you this episode, headphones in a pillow. Once you try it, it just makes sense. S-O-L-L-I-S-O-L-L-Pillow.com