Sep 4, 2026 – 12.00pmFor decades, Federico Zanellato worked at the cutting edge of haute cuisine, dreaming up high-concept dishes like kombu tarts or a delicate spin on minestrone called miso-strone at his two-hatted Sydney restaurant LuMi Dining.These days, the chef also applies his talents to food that would be far more familiar to diners: pies and frozen yoghurt.Subscribe to gift this articleGift 5 articles to anyone you choose each month when you subscribe.Subscribe nowAlready a subscriber? Fetching latest articles
Chefs swap fine dining for fast food as diners go bargain hunting
LuMi Dining founder says his fine diner will likely close in five years to expand his frozen yoghurt chain, while AP Bakery is opening a new venue and factory.
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