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Why Indie Streamer Nebula Has Decided It’s Time for a Price Increase

By Jennifer Maas

Jennifer Maas

TV Business Writer

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Just as the much-anticipated 11th season of hit travel competition series “ Jet Lag: The Game ” takes flight on Nebula , the indie streamer will be implementing its first-ever major price increase on Sept. 1.

Major is of course relative, because the creator-owned streamer, which is currently priced at $5 per month and $50 annually, will be hiking its fee by a whopping $1 to reach $6 per month and $60 annually, in comparison to the cost of Netflix, Max and the similar mega streamers that have also recently undergone a round of price increases.

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But a price increase is a price increase, no matter how small, and Nebula CEO Dave Wiskus has an explanation behind the business decision and why it will only apply to new customers.

First, it’s important to note that when Nebula launched in 2019, it was offered as a standalone subscription or through a bundle with then-partner Curiosity Stream. That deal was phased out more than a year and a half ago, and the standalone pricing for Nebula has not changed since.

Wiskus isn’t exaggerating: Over the past year, Nebula has significantly increased its content offering and production pipeline, launched a movie studio and struck partner deals with Morning Brew and Spotify. Noteworthy recent and upcoming titles from Nebula include, “Jet Lag: The Game” Season 11, “Identiteaze,” “Dracula’s Ex-Girlfriend” from “House of the Dragon” Season 2 newcomer Abigail Thorn, “17 Pages,” “Boomers,” “The Getaway” and “The Dinner Plan,” just to name a few.

“And to bring us a little bit more in line with what a streaming service of our level, relatively, would cost and should cost, being respectful to the audience and thinking through us wanting to expand and do more things, investing more to create more things, to provide more value to the subscribers — it just seems like sooner or later, inflation is going to catch up,” Wiskus said. “Sooner or later, you’re going to have to make changes. And we wanted to think through not just what making a change looks like now, but what are our policies around making changes? How do we explain it to the customers? What is that conversation like? How transparent can we be? And so the idea here is to make a small change, to telegraph how we make changes, and to kind of bring us in line with inflation and the value that we’re providing.”

Wiskus also notes he has no plans of increasing the price for current Nebula subscribers in the near future — and hopes they never have to at all. And he’s tried to make this stance very clear through direct communication with his customers ahead of the September price increase.

“It would take a lot for us to raise rates for existing subscribers,” Wiskus wrote on response to a subscriber’s question related to the coming price increase on the Nebula sub-Reddit page last week. “The plan is to grow so much that the percentage of people on the old pricing just isn’t worth the hassle of annoying them. But, legally speaking, never say never.”

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With the first issue published in February 1966, the history of Gourmet Traveler is as extensive and diversified as the dishes it reports on. While the magazine’s origins and current foothold are primarily within Australia, the magazine compiles dishes from surrounding nations and groups to a melting pot of taste and culture. For over 50 years, the publication has searched abroad to bring the best cuisines to publication. Whether it is the best Middle-Eastern dishes, coffee culture, or the history of polenta, the magazine’s reach in the food world is felt in every column.

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in this issue

Joanna Hunkin Editor Art & Food Creative Director Jacqui Triggs Senior Designer Sam Yates Senior Food Editor Maxwell Adey Words Deputy Editor Anna McCooe Digital Editor Cordelia Williamson Senior Sub Editor Suzanna Chriss News Editor Jordan Kretchmer Digital Content Producer Charlotte Wishart Editorial Coordinator Alexandra Harris GOURMETTRAVELLER.COM.AU Published by Are Media Pty Limited. ABN 18 053 273 546. 54-58 Park St, Sydney, NSW, 2000, (02) 9282 8000. The trade mark Gourmet Traveller is the property of Are Media Pty Limited and is used under licence. ©2024 All rights reserved. Printed by IVE, Unit 1/83 Derby St, Silverwater, NSW, 2128. National distribution by Are Direct Pty Ltd. 1300 650 666. Gourmet Traveller cannot accept unsolicited manuscripts or photographs. If such materials are sent to the magazine, they will not be returned.…

Editor's Letter

Our September issue is always an exciting milestone, as we celebrate the best of Australian dining and the winners of our Annual Restaurant Awards. But this year marks a particularly memorable moment as we celebrate our first ever Tasmanian winner of Restaurant of the Year. The prize, which was first handed out in 1980 and is Australia’s longest-running restaurant award, has been claimed by venues all over the country, except the Apple Isle. Until now. The milestone is especially sweet as Rodney Dunn, chef-owner of The Agrarian Kitchen Restaurant, was once a food editor for Gourmet Traveller in a past life (well before myself or any of our judging panel worked on the title). He left Sydney and GT in 2008 to start a new life in Tasmania with the…

Table Manners, Sydney. Restaurant News THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA We check out the best openings in Australia, from Neil Perry’s highly anticipated double-header to a botanical new venture in Adelaide. SYDNEY Neil Perry continues to make his mark in Double Bay, with two new venues opening at the Margaret precinct. Song Bird flies in to deliver Perry’s take on Cantonese classics with a commitment to carefully sourced produce. Think plump Spencer Gulf king prawn dumplings with black vinegar and chilli; Peking duck with pancakes and condiments; and steamed ginger and shallot coral trout served half, whole or filleted. Much like nearby Margaret, Song Bird gathers the best seafood from across Australia. Downstairs in the former Pelicano site is cocktail bar Bobbie’s. Bar tsar Linden Pride has…

Fermented, pungent and powerful, fish sauce has been an essential component of Thai (nam pla) and Vietnamese (nuoc mam) cuisines for centuries. Made by fermenting small, whole fish in brine before being bottled, it adds depth and complexity to dishes. Rather than going with a cheap bottle, keep your eye out for these premium sauces that will add structure and sharpness to an array of dishes. Megachef With a deep, almost Vegemite-like scent, Megachef is made with anchovies, which are responsible for its strong savoury flavour. The sauce of choice for chef David Thompson, Megachef is aged for two years and is free from preservatives. Serve with sliced chillies as a seasoning, or use in the early stages of anchovy or seafood-favouring pasta dishes. $7.95 for 700ml, essentialingredient.com.au Three Crabs…

Kimberley Moulton

I am passionate about celebrating the important work of accomplished Senior Curator and writer, Kimberley Moulton. Kimberley is a proud Yorta Yorta woman who lives and works between London and Naarm (Melbourne), the traditional lands of the Wurundjeri/Boonwurrung people. I am forever inspired by the way her practice of storytelling and her relationship with people and objects share and amplify the voices of First Peoples. . THE OLDEST BUILDING IN SHEPPARTON, Victoria, on Yorta Yorta land, can be found on the corner of Welsford Street. It was built in 1873 and in its past lives it has been a church, community hall, law court, steam printer and plumbing office. Today, it’s home to the Shepparton Heritage Centre and holds objects from days gone by. Not too far around the corner,…

Drinks news

2022 Devil’s Corner Resolution Pinot Noir. IN A DAZE It’s that feeling of spending a balmy afternoon sunning by the rockpools or surfing Sydney’s Fairy Bower, bottled as gin. Manly Spirits Co.’s newest blend of botanicals is fresh, cool and smooth, layering citrus notes of lemon, lime and orange to finish. $90, manlyspirits.com.au MED ON THE MIND Fiano is vying to be the smash hit of summer with a South Australian label taking out the top spot at the recent Decanter World Wine Awards. Beating its Mediterranean rivals, Beresford Emblem Fiano gives way to crisp aromatics spliced with ginger and white pepper. $25, beresfordestate.com.au SPOTLIGHT ON Diana Farrera, co-founder of Nativo Hospitality and Australia’s only mezcologist, talks trends and mezcal. I think 2025 will be great for exploring savoury cocktails.…

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• Item Weight ‏ : ‎ 12 ounces
• UPC ‏ : ‎ 072114015041
• ASIN ‏ : ‎ B00IXQY2V6

Important information

Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.

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Disclaimer : While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Amazon.com assumes no liability for inaccuracies or misstatements about products.

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