Anastasia Prikhodko

“If you cut me, I bleed ‘maker’”, says David Begg, Founder of Real Kombucha. “I have spent my whole life making, whether it be from wood and metal as a child, to studying engineering at university, building businesses over the …

“It goes to show what’s possible,” says Lennox Hastie, the 2020 Citi Chef of the Year, who won the accolade for Sydney’s Firedoor earlier this month. Based in Surry Hills, Lennox’s kitchen, with no power or gas, is fuelled only …

It all started in 1996. It was the year of the first Australian Grand Prix held in Melbourne and Kate Reid, together with her brother Cameron, was to watch the much-anticipated motorsport race. The annual ritual would influence Kate Reid …

Each Black Sheep restaurant is described as “a window into a specific time, place and cuisine”. From the street corners of Hanoi to the train station in Florence or the equestrian clubs of Argentina, each concept is developed from a …

Women in Hospitality (WOHO) was founded in 2016 by Resy General Manager Julia Campbell after experiencing the value of community through her involvement in the not-for-profit group, Women Chefs and Restaurateurs in New York.

On 5 September, 2018, Californian-born Jane Lopes was finally able to include the letters MS, Master Sommelier, after her name. She was the sixth person – and the lone woman – in Australia to pass the Master Sommelier (MS) exam.

Natural, organic, vegan – ethical Australian winemakers are taking the world by storm.

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 …

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 …

“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.