Whoosh at three: 18 million passengers and a changing Java

The best fashion moments you need to see from the Caulfield Cup 2026.

At the end of the day, it all comes down to price. That is why Pat Chung prefers lab-grown diamonds. The 36-year-old Hongkonger says they are much cheaper than a natural diamond for the same quality and size and they are easier to source. “I searched for the exact colour, size and shape that I wanted and sent it to my jeweller,” Chung says, adding that more people are opting for lab-grown diamonds compared to a decade ago. The global trend shows how dramatically the diamond business has changed...

At the end of the day, it all comes down to price. That is why Pat Chung prefers lab-grown diamonds. The 36-year-old Hongkonger says they are much cheaper than a natural diamond for the same quality and size and they are easier to source. “I searched for the exact colour, size and shape that I wanted and sent it to my jeweller,” Chung says, adding that more people are opting for lab-grown diamonds compared to a decade ago. The global trend shows how dramatically the diamond business has changed...

Hailey Bieber has declared she is "not interested in overconsumption" in the beauty industry and wants to make sure her Rhode brand only creates "perfect must-haves".

Saturday Night Live star Sarah Sherman has revealed her bloodiest wardrobe mishap to date.

A police officer’s family endured nine decades of “disgrace and shame” over the way he died. Now a coroner has finally lifted the cloud over Leslie Nash’s death.

Amber and James turned heads in Perth city as they travelled to their reception location.

The dining table disappeared beneath a lavish procession of dishes. Our family took food seriously. It was sacred, even. Dinner was never merely about eating. It was the one time each day when everyone was expected to gather, regardless of schedules, moods or whatever else the world demanded outside that room. At the centre sat the pièce de résistance: a whole steamed fish, usually sea bass, topped with ribbons of ginger and spring onion in a fragrant pool of oil and soy sauce. Alongside it were...

The dining table disappeared beneath a lavish procession of dishes. Our family took food seriously. It was sacred, even. Dinner was never merely about eating. It was the one time each day when everyone was expected to gather, regardless of schedules, moods or whatever else the world demanded outside that room. At the centre sat the pièce de résistance: a whole steamed fish, usually sea bass, topped with ribbons of ginger and spring onion in a fragrant pool of oil and soy sauce. Alongside it were...