Each month in her GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Skye Blackburn, founder of Edible Bug Shop, and purveyor of insect snacks.
From Afghani bread, the city's best omakase, and bánh xèo made to a top-secret recipe, the Anchovy chef shares her favourite spots for dining out in Melbourne.
What we eat, how we drink and where we go will all look a little different this year. These are the biggest trends set to shape the next 12 months ahead.
What does the future of food look like in Australia? It's time to tap into our native bounty and relearn the country's rich Indigenous culture through storied food and cultivation practices, with a focus on sustainability, and representation from First Nations people.
“It’s not like you have to be Asian to make Asian stuff,” says the ex-Moon Park chef. “What matters is before you decide to make things for people you need to put time, effort and ambition in.”
With restaurants closed and chefs shut out of their kitchens, the current pandemic gave many time to pause, reflect and ask themselves: what's next? From going it alone to aligning with social justice causes, five chefs share their experiences.
Depending on what state you live in gathering around the dinner table with friends and family doesn't have to be threat to public health – provided you follow these simple, practical guidelines.
