''We've had staff come in with squeegees and buckets, get on their knees and scrub the floors ... It's very humbling that people will do that on their own accord.''
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.
![''We rip the [fish] guts out ... We might say: that's a nice liver, we can make pâté''](https://d3lp4xedbqa8a5.cloudfront.net/s3/digital-cougar-assets/Gt/2021/03/09/19053/web_rebeccalara_hero-(1).jpg?width=690&height=427&mode=crop&scale=both&anchor=middlecenter&quality=75)
.jpg?width=690&height=427&mode=crop&scale=both&anchor=middlecenter&quality=75)
.jpg?width=690&height=427&mode=crop&scale=both&anchor=middlecenter&quality=75)
