Your best shot — A coffee sceptic's quest for perfection
How much money and effort do you invest in your coffee habit? Australian coffee drinkers today have a limitless variety of options available. From the type of bean and where it's grown, to how the bean is roasted and the coffee extracted, every taste can be catered for. So, if you're content with a stock-standard caffè latte, are you missing something?
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Your favourite restaurant just closed — This is what comes next
Interest rates and inflation may be easing, but the hospitality industry is still doing it tough. Profit margins are slim and hospitality businesses face a higher rate of failure than any other sector. And yet, household spending at cafes and restaurants is generally up — so what is happening? We ask an industry stalwart and meet newcomers trying innovative business models.
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Masala makeover — The secret life of spice
What does the word masala mean to you? Masala generally refers to a blend of spices, but according to cook Sarina Kamini, masala is also about shape, weight, texture and feeling. 'It's a whole different way of experiencing food.' We join Sarina in the kitchen for a masala masterclass, exploring how changing our relationship with spice can change so much more than just flavour.
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Ixta Belfrage — An Ottolenghi graduate's adventures in Brazil
Cook and author Ixta Belfrage is a firm believer in the expressive potential of fusion cooking. Her cooking is rooted in a childhood in Italy and familial connections to Mexico and Brazil. After developing her craft at Yotam Ottolenghi's restaurant NOPI and the Ottolenghi Test Kitchen, Ixta's first solo cookbook, Mezcla, embraced the flavours of Mexico and Italy. Her new book, Fusão is inspired by the food of Brazil.
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Gluten free — From lifestyle choice to coeliac
With so many dietary options on the menu, one can wonder whether the choices available relate to a genuine health concern or the latest fad. Perhaps the most visible and complex dietary options relate to gluten. For some, gluten-free living is a choice, while for others, gluten can do serious harm to their bodies. With health experts and a hungry coeliac, we separate fact from fiction — including whether gluten-free flour can ever truly replicate your favourite bakes.
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