Crime writer Adrian McKinty shares his love of Guinness, Irish stew and whiskey with his novels’ protagonist, Detective Inspector Sean Duffy, a Catholic cop cracking cases during the Troubles. You are originally from Northern Ireland, […]
Rosemary has a special significance for Australians. We know it as a symbol of remembrance – its use has even been shown to boost memory – and it also grows wild on the Gallipoli Peninsula. […]
This is not a traditional bread. Adapted from a “paleo-esque” recipe by my good friend Sally at SassyBites, it has no yeast, no wheat flour, and it’s definitely not soft and fluffy inside. However, it’s […]
Founder of Take 3, Tim Silverwood is an environmental advocate and keen surfer who encourages waste reduction. How did you become an environmental activist? I studied sustainability at university and always wanted to work in […]
Many years ago, my lovely Minnesotan sister-in-law introduced me to the joys of Danish kanelsnegle. I like to think I have finally mastered her recipe, which was no mean feat, considering it involved deciphering the […]
Emma tried her hand at a few of the delicious meals included in this year’s official Harmony Day Cookbook, creating a multicultural and celebratory feast. Shish Taouk – Lebanon I am a big fan of […]
Gabrielle “Journey MC” Jones is a Stanmore personality well known for her joyous and action-provoking poetry and good cooking. Why did you start writing poetry? When did you start performing it? I’ve always been fascinated […]
Figs are a damn sexy fruit, no doubt about it. Often observed to resemble testicles when whole and vulva when split, they are understandably associated with sex, temptation and passion. The Italian word for fig […]
We chat to Zeus Street Greek co-founder Costa Anastasiadis Why join forces and open Zeus Street Greek? The inspiration for Zeus came from a desire to offer Australian’s an innovative food experience that incorporated our passion […]
Shangleesh, also known as shanklish, is a Middle Eastern cheese made of dried yoghurt and flavoured with chilli or zaatar. It is sold in balls which are either preserved in oil or vacuum packed, which […]