You, your friends, and a bubbling broth. Whether you like to steamboat Sichuan-style or do the Japanese shabu shabu, make sure you have all the essentials for this communal dish.
Across Australia, there are plenty of spots to experience the food and culture of Japan. And for these chefs, restaurateurs and producers, it's just a matter of knowing where to look.
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.
There's a boon of new restaurant, wine bar and hotel openings across the country, plus sculptural cheese pillars to enjoy. It's going to be a good month.
![Clarence Slockee: ''If you have access to green space and beautiful things you can really connect with nature [...] It's good for your wellbeing''](https://d3lp4xedbqa8a5.cloudfront.net/s3/digital-cougar-assets/Elle/2021/07/06/19264/web_clarence.jpg?width=690&height=427&mode=crop&scale=both&anchor=middlecenter&quality=75)
