Deep Cuts with Shannon Martinez
Editors note: this article was written late last year before the bush fires and before the COVID-19 pandemic. It often felt like there...
top of page
Articles
Are you Ready for this Jelly?
When looking at mid-century cookbooks from the U.S., I thank my lucky stars that I was born after the age of aspic. Potluck dinners in...
What makes a sharp knife cut
Everyone knows that a sharp knife cuts more effectively than a dull one – but do you know why, exactly? It all has to do with the physics...
Deep Cuts with Thom Rigney
Ansel Adams, revered landscape photographer, isn’t the most obvious inspiration behind Thom Rigney’s photographs. What could digital...
Deep Cuts with Melissa Leong
‘It’s just logical to eat the whole thing, every part of the animal, every part of the fish, every part of the vegetable,’ says Melissa...
Deep Cuts with Shaun Quade.
Shaun Quade is not tethered by tradition. Starting young, he has carved out a name for himself in Australia as an experimental chef...
bottom of page