Anastasia Prikhodko

A simple tool used to cut food and enhance flavour is as part of a chef as their own hand; but knives also have a story of their own, writes Anastasia Prikhodko.

Russian staple dishes of borscht, caviar and pierogi have long been discussed, tried and tested. Yet there is much more to the vast nation, with pockets of it remaining unexplored and untouched, including Russia’s Far East.

Woy Woy was one of the first places connected to Sydney by railway, which turned it into a popular tourist and fishing destination from the late 1930s. There was even a film made about it, which rather ambitiously pitched the town as “the Venice of Australia”.

Pork it - page 12; New pathways - page 16; In for the long haul - page 24; Milk with a twist - page 34.

The all-day brunch restaurant prides itself on freshness, ethically sourced ingredients and an international array of dishes such as the Benny-Boy with streaky bacon, eggs and signature potato roasti, along with the Forest Dwellers; a melting pot of mushroom overload with poached eggs and crispy sage. But Dignita is so much more than a successful restaurant.

“Pioneered by the likes of Axel Rudolph, psychologist, and owner of the Unsicht-Bar [in Germany], the concept was developed with the idea of ‘shedding some light’ on the sensory world of the blind,” writes Charles Spence and Betina Piqueras-Fis

Foraging is not a new concept in Italy, but for the eight travelers who gathered edible weeds, buds and flowers in April this year, it was a first-time affair.