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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Here’s what to expect when the international event arrives next April.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
Subtle prints, organic forms and colour are all part of the
Chela Edmunds began her career in textile design, working for labels such as Donna Karan and Vera Wang in New York. Now back in Australia and living by the beach in Victoria's Torquay, Edmunds has spent the last three years channelling her training in print design and her love of colour into Takeawei - a summery line of high-fired mugs, cups and platters awash with sunset tones and patterns.
How has your training in textile design influenced the Takeawei aesthetic?
Unlike with textiles I don't have to think about how wearable a pattern is so this offers some freedom in design. I'm inspired by textile techniques like tie-dye and batik. I try to leave something white and end up covering everything in colour. I can't help it.
Is the glazing process an important part of your work?
I use a combination of slips and glazes to give different effects of rough and smooth. It reminds me of a textiles term for a woven fabric, seersucker, which means "milk and sugar". One without the other wouldn't have the same feel.
What can we expect next for Takeawei?
In June I opened Guild of Objects with fellow potters Brooke Thorn and Tao Oudomvilay. It's a retail, exhibition and workshop space for Australian designers and makers. I'm looking forward to expanding our workshops in clay so that others can learn about the process.
Takeawei ceramics, from $45, guildofobjects.com
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