Exorbitant Kewpie mayonnaise prices, yakisoba made with spaghetti, and fish without the fat. Australians may have a love affair with Japanese cuisine but for the chefs who were first on the scene, it wasn't always easy.
In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. Here, we meet Clarence Slockee, horticulturist, Gardening Australia presenter and proud Bundjalung man.
In her monthly GT column, Kylie Kwong celebrates the individuals helping to grow a stronger community. Here we meet Dr Nick Rose, executive director of Sustain: The Australian Food Network and advocate for food sovereignty.