Fifty years ago, not all Australians had ready access to a wok. Today, it is an essential kitchen item. But perhaps you could be getting even more from what 'wok therapist' Grace Young calls 'the most indispensable culinary tool in the world.' We trace the wok's history, its many uses and get best-practice tips from two wok masters.
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The tireless guide — Michelin and other tastemakers
Before Tik Tok and Google Reviews, there was the Michelin Guide. First published 125 years ago, the guide encouraged drivers to wear out their tyres by visiting the best restaurants in France, as judged by the guide's mysterious inspectors. The inspectors' identities are still a closely guarded secret, but the new documentary series Knife Edge: Chasing Michelin Stars offers rare insight into their process and access to the kitchens of top chefs gunning for those elusive stars.
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Cookbooks — From the recipe tin to the bestseller list
Whether it is Nigella, Stephanie or Yotam on your shelf, there is a good chance that you and I are cooking from the same book. The two best-selling books in Australia in 2024 were both cookbooks — and they were both written by Nagi Maehashi, the founder of the website RecipeTin Eats. Her two books — Dinner and Tonight — have together sold one million copies worldwide. So, what is it about the floury, greasy pages of a cookbook that unite us and shape our conceptions of food?
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Fairytales and feasts — Food in children's literature
The books of childhood take us on adventures far from our own backyard, where we often encounter culinary delights that arouse memory and spark imagination. But if there's a common thread that runs through much of children's literature, it's that the paths to our deepest desires are stalked by danger. We explore the deep symbolism behind our favourite foodie fantasies in children's books.
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Salad days — Hetty Lui McKinnon's spirit dish
Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not something to be avoided. What might that attitude deprive us of? Since launching her career in Sydney as a cook and the author of the bestseller Community, Hetty has since moved to the United States and is now a regular contributor to the New York Times. Her new book is called Linger.
Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.
Australia